Bradley's Homestead

Ingredients:
3 pounds bone in, skin on chicken breasts
1 teaspoon avocado oil
1 small (10 oz) can tomato sauce
1 bunch cilantro
1 white onion
8-10 dried chilies
3 tablespoons minced garlic
2 tablespoons cumin
1 tablespoon oregano
1 tablespoon ancho pepper powder
48 ounces chicken broth or stock
2 tablespoons powdered Knorr brand chicken bouillon
2 roma tomatoes
salt and pepper to taste
3 bay leaves
Pack of Tortillas (corn or flour)

Instructions:
Heat stock pot (at least 5Q) on medium-high heat with oil.

Salt and pepper the chicken breasts, then cook, skin side down, for 10 minutes, or until skin starts to brown.

Remove chicken and add onions and saute for five minutes, or until translucent.

Add chicken back in, the tomato sauce, cilantro, chilies, garlic, cumin, oregano, cayenne pepper, ancho pepper powder, and stock. Stir until combined. Sprinkle the chicken bouillon over the top, stir again, add tomatoes and bay leaves if you have them.

Simmer on low for one hour. Remove chicken to cool. Once cooled, remove skin and bones and pull chicken.

Using a slotted spoon, scoop out the peppers, cilantro, etc. and add that, plus two cups of broth to a blender, and blend until smooth.

Pour that into the remaining consomme.

To make the tacos:
Warm tortillas. If you have a gas stove, consider yourself lucky. If not, microwave for 20-30 seconds so they are pliable.

Dip the tortilla in the consomme (I only dipped half). Add chicken and cheese of choice, and fry for about 4-5 minutes a side. Right before serving, dip the tacos in the consomme.

Serve warm with toppings if you prefer!