1 medium sauce pot
1 tablespoons rice bran oil
1 yellow onion, sliced
3 cloves garlic, minced
1 teaspoons dry Mexican oregano
1 bay leaves
¼ teaspoon ground cumin
8 plum tomatoes, diced
¼ cup brown sugar
2 tablespoons chipotle paste
Meat from 1/2 roasted chicken, shredded
1 pack of 12 hot corn tortillas
Salt to taste
¼ cup shredded queso fresco (soft Mexican cheese found at your local Latino super store)
1 cup sour cream
1 avocado sliced
Cilantro sprigs for
1. Cook the onions in oil over high heat for 4 minutes. Add the garlic.
2. With your hands rub the oregano and add with the bay leaves, cumin, tomatoes and cook for 10 minutes on high heat.
3. Add the brown sugar and chipotle and cook 10 minutes.
4. Add the chicken and simmer until the liquid reduces by half, about 20 to 30 minutes. Season with salt to taste.