Slow Cooked Chicken Taco Filling13 Feb 2012, by Healthy Recipes in
This recipe can be made ahead of time and then reheated when needed. Extras can also be frozen if needed. I think this recipe may work in a crock pot as well. Use this to fill corn or rice tortillas. Or, one of my favorites, napa cabbage leaves! Add in brown rice, avocado, a squeeze of lime, and cherry tomato halves. Enjoy!
1 Ancho chili, seeded*
4 cloves garlic
½ teaspoon (add more for a kick) chipotle chili powder
1 to 2 tablespoons ground cumin
3 teaspoons sea salt or Herbamare
3 pounds uncooked chicken breast and/or thigh meat
1 medium onion, diced
3 cups tomato puree*
few tablespoons extra virgin olive oil or grapeseed oilPreheat oven to 325 degrees.Place the ancho chili in a small bowl and pour the boiling water over it. Let soak for 5 to 10 minutes. Then place the chili and soaking water into a blender with the garlic, chipotle chili powder, cumin, and salt. Blend on high until pureed.Place the pureed chili mixture into a large casserole dish with the remaining ingredients. Cover and bake for 1 hour. Remove cover, stir, and bake for 1 more hour uncovered.After it is done, use the back of a large spoon to mash the chicken until it begins to fall apart. Taste and add any extra salt or seasonings to bring it up to flavor.
Recipe Source: www.NourishingMeals.com