My inner foodie gets to flex a bit with this downtime at home.
I totally geeked out for taco tuesday last night.

Made a proper chicken tinga for my tacos.

Roasted jalapeno, onion, garlic, tomato, tomatillo and half-a-link of chorizo in the oven.
Dumped that in the blender with 2-3 cups of my own chicken stock.
Add in fresh oregano, thyme from the garden, a few dried herbs, a little lime juice, a bay leaf, one chipotle in adobo, solid pinch of salt, 2 tspn Agave Nectar, and puree that down to smooth.
Put that liquid on the stove to reduce a bit and get hot. Taste and season to taste.

Brown your chicken on stovetop. I used a large split breast, but 6 or 7 thighs works great too.

Place browned chicken in slow cooker and cover with the puree. Cook 2.5 to 3 hours.

Remove chicken into large bowl and shred meat with two forks. Add in liquid from cooker and you've got your tinga for tacos.

I top the tacos with red cabbage and cilantro and a few dashes of a bright acidic hot sauce or salsa verde and some crumbles of cotija cheese.
So good.
The bit of chorizo blended into the puree is a pro tip. That fat does magical things as the tinga starts to congeal on day two. Can't wait for lunch today.

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