Accidental Recipes

3 medium boneless chicken breasts (thighs could likely work) 1 large dried chile (ancho, passilla, etc.) 2 bay leaves 1 tsp coriander seeds 5 cloves garlic, peeled, lightly crushed 5 or so sun dried tomatoes 1 medium to large onion, peeled and quartered 1 tsp cumin seeds 1 24 oz can tomato sauce or crushed tomatoes 10 taco shells (soft or hard, you pick) Taco toppings - cheese of choice, if desired - chopped cilantro leaves Combine all ingredients except tomato sauce and taco shells in a pot. Cover with 1 inch of cold water, and bring all to a boil. Reduce to a simmer, and simmer for 20-30 minutes until the chicken is very tender. Meanwhile, heat tomatoes with 1 tsp of salt in a large sauce pan to just boiling, and then reduce to a simmer. After the chicken has cooked for 20 minutes, remove 1 cup of the stock and add to the tomato sauce. Remove chicken and cover with foil to keep warm. Remove sun dried tomatoes and dice. Remove pepper, squeeze gently over a bowl