Chipotle Chicken Tacos

In a large sauce pan (one with a lid) over medium heat, and the oil, finely chopped onions and oregano. Cook until the onions begin to turn brown on the edges and start to caramelize, about 10 – 15 minutes. Add the garlic and pepper and sauté until fragrant. Add the juice from the can of tomatoes, 2 chicken breasts and chicken stock. Add enough stock to just cover the chicken. Throw on the lid and reduce the heat to low and cook for 10 minutes. Remove the chicken from the pan and set aside to cool.

Turn the heat back up to medium low and add the can of chopped tomatoes, chipotle peppers, adobo sauce and cinnamon stick. Simmer for about 15 – 20 minutes until the sauce has reduced and thickened. When the chicken has cooled, use two forks to pull apart the meat and shred into bite-sized pieces. Add the chicken back to the pot, season to taste and let simmer on low another 10 minutes until the chicken is heated through. Before serving, remember to remove the cinnamon stick!

To serve, warm your tortillas for 30 seconds in the microwave or toast in the oven wrapped in aluminum foil for 10 minutes at 325°F. Spread a thin layer of sour cream on the bottom of each tortilla, top with the chicken, a good sprinkling of cheese and dash of cilantro. And if you have some limes on hand, a little squeeze of fresh lime juice. Roll up and eat immediately!

Leftover Tip: IF you have leftovers (which is highly doubtful) this is great the next night served over some brown rice, kind of like a burrito bowl or used for filling for homemade quesadillas.