Ingredients
The following ingredients have 16 Servings
- 2.5 pounds boneless, skinless chicken breast
- 1 small onion, diced
- 4 cloves garlic, minced
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 3 chipotle peppers in adobo, minced, plus 2 tablespoons adobo sauce from the can
- 1/4 cup chicken stock
- 1 bay leaf
- 2 teaspoons cumin
- 1 teaspoon Mexican oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/4 teaspoon sugar
- 1/4 teaspoon ground black pepper
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 4 small radishes, chopped
- 2 jalapeno peppers, seeded and chopped
- 1/2 cup cilantro, chopped
- Juice of 1 lime
- 8 strips bacon, cooked and crumbled
- Cotija cheese, crumbled, to top
- 1 avocado, sliced, to top
- 16 corn tortillas, warmed
Instruction
- Combine the Chicken Tinga Taco ingredients in a slow cooker and set to low for 5-6 hours, or until chicken shreds easily. Discard the bay leaf. Remove the chicken from the tomato sauce mixture and shred with two forks. Return the shredded chicken to the slow cooker, stir to combine, and cook for an additional 30 minutes.
- As the chicken cooks, make the Bacon Pico de Gallo. In a medium-sized bowl, combine the onion, garlic, radishes, jalapeno, cilantro, and lime juice. Toss to mix. Then, toss in the crumbled bacon. Set aside.
- Scoop the Chicken Tinga mixture into corn tortillas, top with a slice of avocado, Bacon Pico de Gallo, and crumbled cotija cheese. Serve warm.
