Slow-Cooked Chicken Taco Filling
Recipe: Slow-Cooked Chicken Taco Filling
From: a Celandine original
Serves: 4-6
1 large onion, sliced
10-12 chicken drumsticks, skin removed
1 can tomatoes with juice
1-2 chipotles in adobo, minced, with 1-2 tsp. adobo sauce
2 tsp. cumin
1 tsp. oregano
1 tsp. ancho chili powder
1 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. ground black pepper
1/4 tsp. cayenne pepper
1/4 tsp. cinnamon
2-4 Tbsp. minced cilantro
juice of 1/2 lime
Scatter sliced onion on bottom of 4-qt. slow cooker crock. Arrange skinned drumsticks in 2-3 layers on top of onions. In small bowl, mix tomatoes, minced chipotles and adobo, cumin, oregano, ancho, salt, garlic, pepper, cayenne, cinnamon, and cilantro. Pour over drumsticks to cover evenly. Cover crock and cook on low for 8-10 hours.
Remove drumsticks from sauce into large mixing bowl and let cool until cool enough to handle. Pull meat from bones and discard bones, gristle, and any skin. Return meat to sauce. Squeeze lime juice over and mix thoroughly. Taste and adjust seasoning if desired. Serve on crisp or soft tortillas/taco shells with other toppings as desired (refried beans, cheese, avocado, lettuce, tomato, green onion, cilantro, sour cream, salsa, etc.).
Note:
I made this one up; the proportions here are slightly different from what I tried, taking into account SO's comments on flavor (needed more cumin and salt, and adding cayenne). Fire-roasted tomatoes would probably be good but I didn't happen to have any around.
From: a Celandine original
Serves: 4-6
1 large onion, sliced
10-12 chicken drumsticks, skin removed
1 can tomatoes with juice
1-2 chipotles in adobo, minced, with 1-2 tsp. adobo sauce
2 tsp. cumin
1 tsp. oregano
1 tsp. ancho chili powder
1 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. ground black pepper
1/4 tsp. cayenne pepper
1/4 tsp. cinnamon
2-4 Tbsp. minced cilantro
juice of 1/2 lime
Scatter sliced onion on bottom of 4-qt. slow cooker crock. Arrange skinned drumsticks in 2-3 layers on top of onions. In small bowl, mix tomatoes, minced chipotles and adobo, cumin, oregano, ancho, salt, garlic, pepper, cayenne, cinnamon, and cilantro. Pour over drumsticks to cover evenly. Cover crock and cook on low for 8-10 hours.
Remove drumsticks from sauce into large mixing bowl and let cool until cool enough to handle. Pull meat from bones and discard bones, gristle, and any skin. Return meat to sauce. Squeeze lime juice over and mix thoroughly. Taste and adjust seasoning if desired. Serve on crisp or soft tortillas/taco shells with other toppings as desired (refried beans, cheese, avocado, lettuce, tomato, green onion, cilantro, sour cream, salsa, etc.).
Note:
I made this one up; the proportions here are slightly different from what I tried, taking into account SO's comments on flavor (needed more cumin and salt, and adding cayenne). Fire-roasted tomatoes would probably be good but I didn't happen to have any around.