Ingredients
Leftover chicken
3 dried ancho peppers, stemmed and seeded
1 cup chicken stock
2 tbl extra virgin olive oil
1 red onion, finely chopped
3-4 cloves garlic, finely chopped
2 tbl sherry or sherry vinegar
1 tsp fresh organo
2 tsp ground cumin
2 tsp ground coriander
2 tsp smoked paprika
1/2 tsp ground cinnamon
8 soft flour tortillas
Preparation
Place the ancho peppers & the chicken stock in a small pot over medium-high heat. Bring to a bubble & simmer until peppers are very tender, about 15 minutes. Transfer the mixture to a food processor & puree until smooth. Reserve. Place a large skillet over medium-high heat with 2 tbl of olive oil. Add red onion & garlic & cook until tender, about 5 minutes. While that’s cooking, remove the skin and meat from the chicken & shred the meat. Add sherry & cook for a minute. Add oregano, cumin, coriander, paprika, cinnamon, shredded chicken & ancho puree to the skillet & cook for 3-4 minutes (add a splash of chicken stock if the mixture is too thick). Serve with tortillas.
