Slow-Cooker Chicken Tinga Tacos

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foxmulders

2 pounds boneless, skinless chicken thighs

1 cup crushed tomatoes, preferably fire roasted (about 9 ounces)

5 garlic cloves, smashed and chopped

1 to 3 chipotle chiles, minced, plus 1 tablespoon adobo sauce (from 1 can chipotle chiles in adobo sauce)

1 tablespoon tomato paste

1 tablespoon vegetable oil

1 fresh or dried bay leaf

1 teaspoon dried oregano

½ teaspoon ground cumin

1 white or red onion, thinly sliced

Coarse kosher salt

Kernels cut from 2 small ears fresh corn (about 2 cups) or 10 ounces frozen, thawed corn

½ teaspoon onion powder

Juice of ½ lime (about 2 teaspoons), plus more to taste

8 corn tortillas or tostadas

Mexican-style crema or sour cream, for serving

Sliced avocado, for serving

Directions at archive.is

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