Soft Chicken Tacos--Easy Weekday Meal

This is an excellent way to make fairly authentic Southwestern-style braised chicken for use in tacos or enchiladas.   This version came from "The Food of Santa Fe: Authentic Recipes from the American Southwest" by Dave Dewitt and Nancy Gerlach, a book of very simple but useful recipes with great pictures.  Years ago this book helped inspire me towards learning more complex dishes.

Simmer 2 bone-in chicken breasts (4 total pieces) for 30 minutes in roughly 1 quart of water with 1 chicken bouillon cube, 1/2 TBSP ground cumin, 1/2 TBSP oregano, and 1 TBSP onion flakes.

Pluck chicken out of the pot, let cool on a plate, then hand-pull and add back to pot and let soak for 5-10 minutes longer prior to using for taco filling.

Warm flour tortillas and prepare sides of shredded cheese, sour cream, lettuce, tomatoes, salsa, etc. If you want to have a more Mexican-style flavor, use cilantro, chopped white onion, and use green salsa (and skip the lettuce and tomato).  If you serve with a wedge of lime and squeeze on plenty of juice, it adds a ton of flavor.  Serve shredded chicken with tortillas and sides and enjoy!

Buen Provecho!