Chicken Tacos
Ingredients
- 3 medium boneless chicken breasts (thighs could likely work)
- 1 large dried chile (ancho, passilla, etc.)
2 bay leaves
- Entity
- bay leaves
- Category
- herb
- Wikidata
- Q117482961
1 tsp coriander seeds
- Entity
- coriander seeds
- Category
- spice
- Wikidata
- Q1118978
5 cloves garlic (peeled, lightly crushed)
- Entity
- garlic
- Category
- allium
- Wikidata
- Q23400
- 5 or so sun dried tomatoes
1 onion (peeled and quartered)
- Entity
- onion
- Category
- allium
- Wikidata
- Q23485
- 1 tsp cumin seeds
- 1 24 oz can tomato sauce or crushed tomatoes
- 10 taco shells (soft or hard, you pick)
cheese — optional
- Entity
- cheese
- Category
- dairy
- Wikidata
- Q10943
- - chopped cilantro leaves
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Instructions
Combine all ingredients except tomato sauce and taco shells in a pot. Cover with 1 inch of cold water, and bring all to a boil. Reduce to a simmer, and simmer for 20-30 minutes until the chicken is very tender.
Meanwhile, heat tomatoes with 1 tsp of salt in a large sauce pan to just boiling, and then reduce to a simmer.
After the chicken has cooked for 20 minutes, remove 1 cup of the stock and add to the tomato sauce.
Remove chicken and cover with foil to keep warm. Remove sun dried tomatoes and dice. Remove pepper, squeeze gently over a bowl. Add this juice to the tomato sauce. Open up pepper, scrape out seeds and dispose of them. Finely dice pepper and put in a bowl.
Strain the remaining stock into a clean saucepan, and bring to a boil. Reduce to a high simmer.
Shred the chicken finely with 2 forks or your hands.
Taste the tomato sauce. If you would like it more spicy, add 1/4 of the chopped pepper together with a few tablespoons of the stock. Continue to add the peppers until you have reached the level of spice you would like. They will take a few minutes to add their "heat" to the sauce, so take your time.
Add the shredded chicken and 1/2 a cup of the stock. Bring to a simmer, and heat for about 5 minutes.
While the chicken is heating in the tomato sauce, heat up your tortillas.
Add chicken to the shells with a slotted spoon or tongs, allowing liquid to fall back in the pan.