This was a total comfort food move. I'm sorry... I just love tacos! I can make them a thousand different ways and still be happy. I don't often indulge in things like sour cream in case you haven't noticed, but I was feeling a bit blue and wanted an indulgence.
- 1 bone-in, skin-on chicken breast
- 1 carrot, roughly chopped
- 1/2 onion, roughly chopped
- 1 celery rib, roughly chopped
- 1 T. peppercorns
- 2 T. cumin seeds
- 1 T. Mexican oregano
- 1/4 c. tomato sauce
- 2 T. chile in adobo
- 2 garlic cloves, 1 minced and 1 whole
- 1 roma tomato, diced
- 1 lime, juiced
- handful of cilantro, torn
- 3 T. sour cream
- 3 tortillas
Put the chicken, carrot, onion, celery, peppercorns, cumin seeds, half of the oregano and whole garlic clove in a pot. Cover with water, bring to a boil, and simmer for 20 minutes. Remove the chicken and set aside. Strain the poaching liquid and store as chicken stock.
In a small pot, combine the tomato sauce with the chile in adobo, minced garlic and other half of the oregano. Season with salt. Let it simmer and reduce. Using two forks, shred the chicken, discarding the bones and skin. Fold a little more than half of the chicken into the tomato sauce. Let it simmer for 3-4 minutes, then set aside to slightly cool and thicken. *Note: adding a jalapeno or hot sauce will add more heat if you want it.
Heat the tortillas over a burner or in the microwave. Spoon 1/3 of the chicken into each tortilla and top with the tomato, lime juice, cilantro and sour cream.