Citrus-Braised Chicken Tacos

Poultry

  • ¼ cup thawed frozen orange juice concentrate

  • ¼ cup tomato paste

  • 1½ tablespoons Worcestershire sauce

  • 4 garlic cloves, minced

  • 1 tablespoon ground cumin

  • 1 tablespoon dried oregano

  • 2 teaspoons table salt

  • 1 teaspoon pepper

  • 1 teaspoon ground allspice

  • 1 teaspoon ground cinnamon

  • 3 pounds boneless, skinless chicken thighs, trimmed

  • 1 onion, halved

  • 3 (3-inch) strips orange zest

  • 2 tablespoons distilled white vinegar

  • 18 (6-inch) corn tortillas, charred (or fried tostada shells)

Whisk orange juice concentrate, tomato paste, Worcestershire sauce, garlic, cumin, oregano, salt, pepper, allspice and cinnamon together in slow cooker.
Add chicken and toss to coat with orange juice concentrate mixture. Nestle onion and orange zest into chicken mixture. Cover and cook until chicken is tender, 4-5 hours on low.
Discard onion and orange zest. Using potato masher or tongs, mash chicken until finely shredded.
Transfer contents of slow cooker to 12-inch non-stick skillet. Cook over medium-high heat, stirring occasionally until liquid has mostly evaporated but chicken is still moist, about 10 minutes.
Off-heat, stir in vinegar. Season with salt and pepper to taste. Serve chicken on tortillas with sliced radishes, avocado chunks, cotija cheese, fresh cilantro, hot sauce, lime wedges, and pickled onions.
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