- 1 pound uncooked boneless/skinless chicken breasts (I usually use thighs because they're cheaper and more flavorful)
- 4-8 large garlic cloves (unpeeled)
- 2-4 dried ancho peppers (I LOVE spice, so I do not seed them and use 4, but if you just want a little smokey bite, use 2 and seed them)
- 1/2 cup tomato sauce
- 1 tsp cumin
- 1 tsp salt
Shred cooled chicken and set aside. Pour that reserved cooking liquid over dried ancho peppers in a medium bowl. Cover and soak peppers about 10 minutes.
Heat a small skillet over medium heat. Add remaining unpeeled garlic cloves and roast in pan, turning frequently until blackened in spots. Remove to a small bowl and when cool enough to handle, peel them.
Place peppers, garlic, tomato sauce and cumin in jar of a blender (or small bowl if you have an immersion blender, which is what I use) and blend on high until smooth (4 minutes generally because of the peppers). Pour mixture into a sauce pan, add chicken and heat through.
BOOM. Done. Yum.
SO good in so many ways. Taco salad, fajitas, on nachos, with black beans on cottage cheese and SO many other ways. Enjoy!