Shredded Chicken Tacos

3 medium boneless chicken breasts (thighs could likely work)
1 large dried chile (ancho, passilla, etc.)
2 bay leaves
1 tsp coriander seeds
5 cloves garlic, peeled, lightly crushed
5 or so sun dried tomatoes
1 medium to large onion, peeled and quartered
1 tsp cumin seeds
1 24 oz can tomato sauce or crushed tomatoes

10 taco shells (soft or hard, you pick)

Taco toppings
- cheese of choice, if desired
- chopped cilantro leaves



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 reach 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.

You can save any remaining stock for other uses. Check the heat from the peppers before using.