Chicken Tinga Tacos

Thinly slice ¼ of the red onion and reserve for garnish, dice the remaining portion and set aside. In a small bowl, stir together the cumin and oregano. Add 1 tbsp of the spice mix and 1 can pinto beans (with liquid) to a Suvie pan. Drain and rinse the other can of pinto beans and add to the pan. Stir to combine and season to taste with salt and pepper. Place pan in the bottom zone of Suvie.

Heat 1 tbsp olive oil In a medium skillet over medium-high heat. Add the diced onion, minced garlic, and the rest of the cumin-oregano spice mix and sauté for 4-5 minutes until softened and fragrant. Transfer mixture to a second Suvie pan and add the tomato paste, tomatillo puree, and minced chipotle peppers (note: if you want to reduce the heat, only add one chipotle pepper), stirring to combine.

Add the chicken thighs to the tomatillo mixture, stirring to evenly coat. Season generously with salt and pepper. Place pan in the top zone of Suvie.

Input settings, and cook now or schedule. Bottom Zone: Slow Cook Low for 6 hours

After the cook is finished, remove the chicken and beans from Suvie.

Shred the chicken with two forks and stir into the sauce; season to taste with salt and pepper. Mash the beans with forks until smooth, but leave a few beans left whole for texture.

Crumble or grate the cotija cheese for garnish. Rinse and finely chop the cilantro. Build your tacos by spreading a spoonful of the beans on a warmed tortilla, top with shredded chicken and sauce, then top with cheese, cilantro, and a squeeze of lime juice. Enjoy!