SHREDDED CHICKEN

In a large saucepan cover the chicken with an inch of water.

Bring water to a boil. Reduce heat to low and simmer for 20 minutes.

Remove chicken from the cooking water. Save the broth.

Allow chicken to cool to the touch.

Finely shred the chicken. Cut the chicken into 1″ pieces then pull apart wth your fingers.

CHIPOTLE TOMATO SAUCE

Clean, seed and chop the tomatoes.

Add tomatoes to you blender.

Add 2 tablespoons canned chipotle to blender. Use 3 tablespoons of chipotle if you prefer it spicier.

Add 1 clove of garlic, 1 teaspoon Mexican oregano to blender jar, ¼ teaspoon black pepper to blender.

Then add 1 cup of the reserved chicken broth.

Blend until smooth. About 1 minute.

PREPARATION

Thinly slice 1 large white onion. Yields approximately 1 ½ cups.

Slice 2 cloves of garlic.

Preheat a large frying pan over medium-low heat and add 3 tablespoons of cooking oil.

Add the sliced onions to the pan. Cook until the onion starts to become translucent about 4 minutes. Do not allow the onion to brown.

Add the sliced garlic to the pan cook for 1 more minute.

Turn the heat to medium and slowly pour the sauce into the pan with the onions and garlic.

Cook for 5 minutes. The sauce will start to reduce.

Turn the heat to low

Add the shredded chicken to the pan and mix well with the sauce.

Cover the pan and allow to simmer for 20 minutes. During this time the sauce will reduce even more and coat the chicken and onion.

Salt to taste.

Serve as a taco or tostada filling.

NOTE: I don’t always have time for the whole recipe. I have used rotisserie chicken, mild salsa, chicken knorr seasoning, and chipotle. I always add knorr and never Mexican oregano