Slow Cooker Taco Truck Chicken Tacos

Tacos, soup, stew, a mix of the above. It's mess, it's delicious. Vegetarian option.

Ingredients

• 1-2 ancho chilis, seeds removed

• 6-8 chicken thighs (boneless for ease) - skip for veg option

• Olive oil

• 2 onions, medium dice

• 4-6 cloves garlic, minced

• 1 red/orange/yellow bell pepper, minced

• 2 tsp ground cumin

• red pepper flakes (dash)

• 2 tsp Mexican oregano

• 1 tsp paprika (hot, smoked, sweet - up to you)

• 2 cups of chicken broth - vegetable broth for veg option

• 1 can black beans, drained and rinsed (2nd can if going vegetarian)

• 3 tbl chopped cilantro

• bunch of spinach, rinsed, chopped

• avocado, chopped (or guacamole)

• 12 flour or corn tortilla shells

• vegetable oil

• 2 cups cheese of choice (cheddar, queso blanco, cotija, you pick), grated.

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Instructions

1. (4-6 hours before, or longer)

2. Heat large pan over a medium-high heat (cast iron skillet is always well regarded) with olive oil for sautéing.

3. Sauté onions until translucent, but not browning yet.

4. Add garlic and pepper, sauté for 30 sec or 1 min. Do not brown the garlic.

5. Add cumin, red pepper flakes, oregano, paprika. Stir until spices cover the onion mixture, then add the broth.

6. Heat until just simmering, then add the ancho chili.

7. Add chicken to the bottom of the slow cooker.

8. Pour the hot broth over the chicken.

9. Cook for 6 hours on low, 4 hours on high, timing this to be done 1 hour before food will be served.

10. 1-9 can be done 1 day before. Reheat broth over a medium flame, removing chicken just before it simmers.

11. Add beans and spinach to the pot, and 1 tbl of cilantro, heat for 30 minutes.

12. Shred chicken with fingers. (Using slotted spoon or strainer, remove beans from broth. Some vegetables will come along, and that is fine).

13. Heat a large skillet (or griddle) to medium high, and lightly coat with vegetable oil.

14. Assemble the tacos. 1 tortilla, sprinkle with cheese, shredded 1-1.5 chicken thighs (or bean mixture), more cheese, some cilantro, another tortilla.

15. Put tortilla on the skillet/griddle, and assemble the next one.

16. Fry taco until tortilla is browned, and carefully turn it over to other side.

17. When browned on other side, remove to plate or warmed oven.

18. Serve with avocado and a side of broth for dipping, eating.