I made these for lunch today and was really excited to see that they are gluten free (possibly). These are so good.... I'm eating them right now. Chipotle Chicken Tacos.
2 tablespoons Canola Oil
1 small Onion
2 cloves of Garlic, crushed
pinch Fresh Ground Black Pepper
1 teaspoon Dried Oregano
1 lb tomatoes (or 1 14oz can of diced tomatoes)
1 pound Boneless, Skinless, Chicken Breasts
1 to 2 Chipotle Peppers canned in Adobo Sauce, finely chopped (this is the ingredient that might not be GF but it really makes the dish so you should try to find a GF brand)
1 Cinnamon Stick (I didn't put this in, instead I used salt and some Cajun seasoning salt)
1 Whole Piece of Star Anise (I don't know what this is)
Salt, to taste
12 Corn Tortillas
1 cup grated Monterrey Jack Cheese
1 cup Romaine Lettuce, cut into fine strips
1 cup Fresh Cilantro, finely shopped
Sour Cream
Directions:
1. Heat oil in a large saucepan over medium heat. Add onion, garlic, fresh ground black pepper, and oregano.
2. Cook until onion is crisp-tender.
3. Add chicken broth, tomatoes, and chicken breasts.
4. Cover saucepan; simmer chicken until no longer pink and cooked through.
5. Remove chicken to plate and allow to cool.
6. Add chipotle peppers, cinnamon stick, and star anise to the saucepan. Cook until liquid has reduced in half.
7. Shred chicken with a fork.
8. Return chicken to the saucepan and heat through.
9. Remove cinnamon and star anise from saucepan.
10. Warm the corn tortillas (I fried mine like tostato shells) .
11. Cover shell with Sour Cream, Spoon chicken across center of tortilla.
12. Sprinkle Monterrey Jack cheese, shredded lettuce, and cilantro over chicken.
13. Eat.
14. Thank me for this recipe.
