This recipe can be made ahead of time and then reheated when needed. Extras can also be frozen if needed. Use this recipe to fill corn tortillas or rice tortillas, or, one of my favorites, napa cabbage leaves! Add in brown rice, avocado, a squeeze of lime, and cherry tomato halves.
Ingredients
1
dried ancho chili
seeded
1 cups
boiling
water
5 cloves
garlic
1 tablespoons
ground cumin
½ teaspoons
chipotle chili powder
2 teaspoons
sea salt
3 pounds
boneless chicken breasts
(or chicken thighs)
1 medium
onions
chopped
24 ounces
strained tomatoes
2 tablespoons
extra virgin olive oil