Step 1

We’re going to start by boiling our 1 pound of chicken breast. In the pot we’re adding 10 cups of water, half an onion, 3 garlic cloves, a handful of cilantro, five peppercorns and one big tablespoon of salt. Cook chicken through, about 15 to 20 minutes

Step 2

For our homemade tomato sauce, to a blender we’re going to add three tomatoes, 2 garlic cloves, quarter of an onion, 2 chipotle peppers with one tablespoon of the adobo sauce, 1 teaspoon of oregano, 1 teaspoon of chicken bouillon, half a tablespoon of tomato paste and we’re going to use one cup of the cooked chicken broth from our pot. Blend on high for at least three minutes to make sure the sauce is smooth.

Step 3

Once the chicken is ready, we’re going to finely shred our chicken breast.

Step 4

you can save the chicken broth for another recipe or you can discard it, but save one extra cup of broth for later

Step 5

Dice one whole onion, and sauté with 2 tablespoons of olive oil in the same pot we boiled our chicken

Step 6

Once the onion is slightly translucent, add in the shredded chicken breast. Mix well and cover and let cook on medium low for about 10 minutes. The chicken will absorb the onion flavor.

Step 7

After 10 minutes add in your tomato sauce and the extra cup of chicken broth we saved.

Step 8

Season to taste I added a little extra salt, pepper, and chicken bouillon

Step 9

Cover and let simmer on medium low for another 20 minutes

Step 10

This pairs perfectly on a tostada with sour cream and Tapatio!

Step 11

Serve and enjoy!