Spicy Verde Chicken Tacos

Put the chicken in a large pot and cover with water. Add the bay leaf, oregano, ground cumin, salt and pepper. Bring to boil, place the lid on but leave a crack and reduce heat to medium to avoid boiling over. Cook for about 45 minutes (cooking times may vary from stove to stove). When finished, remove the chicken from the pot and place in a colander to cool. Remove bay leaf but RESERVE THE BROTH.

While the chicken is cooking, heat the olive oil in a skillet over medium heat for 2 minutes and add the onions and garlic and saute until the onions are tender. I added a few more dashes of oregano and cumin while cooking the onions to help them caramelize. Set aside when finished.

When the chicken is cooled enough to touch, remove the skin, debone and shred. Put the chicken, bouillon cubes, onions, garlic, and serranos or jalapenos back in the broth and cook over medium to low heat covered for 1 hour. Stir occasionally.

For the shells, pour vegetable oil in a fry pan until there is about 1 inch of oil. Heat oil to approximately 250 degrees F. Place tortilla flat in the pan for a few seconds and flip over a couple of times (you may have to poke it with a fork if it gets too puffy). Using either a fork or tongs, fold the tortilla in half, holding one side above the oil allowing for it to hold its shape. Hold for about 30-60 seconds, flip over and repeat. When it reaches desired crispness, remove from oil and set on a paper towel lined pan.

When everything is ready, garnish with your favorite toppings, such as sliced avocado, chopped cilantro, lettuce, cheese, sour cream and salsa!!!

NOTE:
You can easily use a store bought rotisserie chicken for this and cut the cooking time in half. Although, I have found them to be on the dry side sometimes, so if you have the time, making your own is best!