This riff on the classic chicken tinga street taco gets a big boost from Spice Mode's expert blend of cumin, cocoa, and oregano.  A no-hassle dish for entertaining, just slow cook and have the pulled chicken bubbling away on the stove when guests arrive, you'll be ready to slang tacos to anyone in sight.   

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  • 2 lbs. bone-in chicken thighs
  • 1 red onion
  • 3 garlic cloves 
  • 4 tomatoes, chopped  
  • 2 tablespoon Spicemode Mexican Taco Seasoning
  • La Fundidora Fresca Salsa 
  • Radishes, sliced thin
  • cilantro, chopped
  • tortillas 


  1.  Season chicken all over, In a large pot over med-high heat sear on all sides until golden. 
  2. Add the onion, garlic and seasoning, cook until onions are softened.  Add tomatoes and cook for 2 more minutes. 
  3. Cover with water and simmer for 2-3 hours on low (you can also do this in a slow cooker). 
  4. Shred chicken into the sauce and remove the chicken bones. Season with salt if necessary. 
  5. Warm tortillas in a dry pan, top with shredded chicken, La Fundidora Salsa, radish and a dusting of cilantro. Serve with an icy beer!

    Pro Tip: If the sauce is a bit thin, you can simmer with no lid on to reduce down and concentrate the sauce. 

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