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
  • crema Mexicana
  • dried thyme

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.