Recipe By: Crystal Vaughn @Crys_Kitchen
Ingredients: 1 tablespoon vegetable oil 1 small onion chopped 2 cloves garlic, minced 1–2 chipotle peppers in adobo sauce, chopped 1 teaspoon dried oregan 1⁄2 teaspoon ground cumin 3⁄4 cup canned crushed fire-roasted tomatoes 1⁄4 cup chicken stock 1 teaspoon kosher salt 1 pack of goya sazon seasoning 3-4 Chicken Breast Seasoned salt, black pepper, onion and garlic powder (to taste for the chicken)
For Serving: 10-12 Taco Flats or taco shells garnish of your choosing (cheese, tomatoes, lettuce, etc) Instructions:
Sauce: Heat a large skillet over medium. Once warm, add the oil and onion. Sauté for 4 minutes or until tender, stirring occasionally. Add in the garlic and cook for 30 seconds or until fragrant. Stir in the chipotles, oregano, and cumin, and toast for 1 minute. Add in the tomatoes, stock, and salt. Bring to a simmer, and cook for 7 minutes.
Blend: Place the tomato mixture in a high-powered or regular blender, and blend until smooth. Chicken Slow cooker method: Season chicken lightly with black pepper seasoning salt garlic and onion powder and the entire goya season pack pour blended sauce on top cover and cook on low for 2-3 hours or high for 1-2 hours. Remove chicken shred and return to slow cooke, mix well with sauce and serve as you please.
BONUS: Use a rotisserie chicken and simply shred and add to sauce after you blend to warm through about 5-7 minutes Let’s Eat, 🖤@Crys_Kitchen