Yesterday we had Mimi's Pollo. I made up a tripple batch, as we like to freeze a bunch of it. Kaira and Kendra did an excellent job of shredding the chicken.
Here's the Recipie:
Chicken chests or thighs (about 5 or 6 pieces)
2 Fresh chiles (Pasilla, Anaheim or Poblano)
Scallions (1 bunch)
Tomatoe Sauce (One big can)
Oil (I use olive)
Salt and Spices
Fill med/large pan with water & boil chicken chests
(Throw whole onion and some garlic cloves in the pot of chicken while it boils.)
When chicken is cooked through remove from pot to cool. Save broth!
Once Chicken cools, tear to thin shreds.
Get a pot with some oil (enough to cover the bottom of the pan)
Throw in the chile and the scallions and saute em good.
Add some minced garlic (7 or 8 cloves)
Put the chicken in and saute it for 5- 7 minutes. You may have to add a little more oil.
When that is done, add the tomato sauce ( as much of the can as you like)
Add a cup or two of broth, salt and spices(salt, cumin, cilantro, Mrs. Dash)
Let the thing come to a good boil.
For soft tacos: Put a cup of oil or so in a pan and lightly fry a corn tortilla (about 10-15 seconds per side)
Fill the tortilla with the chicken and top with cheese, salsa, sourcream or your usual toppings.
Chicken mixture doubles easily & freezes well!