Chicken Tinga Tacos

Olive Oil - 2 tbsp.

Onion - 1, sliced

Garlic - 4 cloves, minced

Cumin - 1 1/2 tsp

Coriander powder - 1 1/2 tsp

Chicken Stock - 2 cup

Tomato - 2, pureed

Oregano - 1 sprig

Bay Leaf - 2

Chicken Thighs and Drumsticks - 6

Tortilla - 12

White Vinegar - 3 tbsp.

Salt & Pepper

Cilantro

Lime wedges and Onion slices - for garnish

Heat Oil in a large pan. Temper Cumin seeds. Add the Onion and Garlic sauté until softened. Stir in Corinader powder and cook until the raw smell goes away. Add the Stock, Tomato puree, Oregano and Bay leaves; bring to a boil. Add the Chicken, cover partially and simmer until cooked, 35 to 40 min.

Remove the Chicken from the sauce and shred the meat. Return the meat to the sauce and simmer for 10 minutes. Discard the Bay leaves and Oregano sprig. Stir in the Vinegar and season with Salt and Pepper.

Meanwhile, preheat oven to 400°F. Fold the tortillas in half and stuff them between the cups of an inverted muffin tin to form shells. Bake for 15 minutes, until crisp.

Serve the Chicken in Taco shells with Cilantro, Lime and Onion.