8 ounces fresh chorizo
1-1/2 pounds boneless, skinless chicken thighs
1 large onion, cut into wedges
1 can (14-1/2 ounces) fire-roasted diced tomatoes
1/2 cup chicken broth
3 tablespoons minced chipotle peppers in adobo sauce
3 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
16 corn tortillas (6 inches)
Optional: Shredded lettuce and pico de gallo
1. In a small skillet, fully cook chorizo over medium heat, breaking meat into crumbles, 6-8 minutes; drain. Transfer to a 3- or 4-qt. slow cooker. Add next 9 ingredients; stir to combine. Cook, covered, on low until chicken is tender, 4 to 5 hours.
2. Remove chicken; cool slightly. Shred with 2 forks. Remove and discard onions; strain cooking juices and skim fat. Return cooking juices and chicken to slow cooker; heat through. Serve chicken in corn tortillas. If desired, top with shredded lettuce and pico de gallo.
I first fell in love with this traditional Mexican dish at a taco stand inside a gas station. This is how I now make it at home. My version has a nice zing without being overly spicy.—
TOTAL TIME: Prep: 25 min. Cook: 4 hours
YIELD: 8 servings.
Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
Nutrition Facts
2 tacos: 363 calories, 16g fat (5g saturated fat), 82mg cholesterol, 800mg sodium, 27g carbohydrate (3g sugars, 4g fiber), 25g protein.