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Tacos with tomato-chipotle duck stew (Tacos de tinga de pato) from Tacos, Tortas, and Tamales: Flavors from the Griddles, Pots, and Street-Side Kitchens of Mexico by Roberto Santibañez and J. J. Goode

  • bay leaves
  • garlic
  • masa harina
  • oranges
  • tomatoes
  • duck legs
  • duck fat
  • pickled jalapeño chiles
  • duck stock
  • white onions
  • chipotle mora chiles
  • Mexican cinnamon sticks
  • dried thyme
  • crema Mexicana

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Notes about this recipe

  • Eat Your Books

    Can substitute canola oil for duck fat, and chicken stock for duck cooking liquid.

  • lkgrover on September 14, 2016

    I made this with leftover duck meat & duck fat (from roasting a duck). I enjoyed the mix of flavors; with the thyme, orange, and cinnamon it is different from most taco seasonings. With leftover meat, it is also quick to prepare.

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