Braised Chicken Tacos

Here we go, my first post to our blog. Found this recipe a while ago on Pinterest and decided to give it a shot. At first I was skeptical about this recipe because the chillies used were authentic latin chillies which I had to google where to buy from. Once we found them, the suspense continued because I have never puree'd chillies before.
But this recipe just turned out to be simply delicious, S was out for drinks with her friends so I had the whole kitchen to myself (good and bad)... the good? have beers while cooking, the bad? I have to chop the onions myself ;)
Well anyway, two and a half hours later and three beers down - there I was, nervous and hungry as S walked into the door tipsy and starving. Oh I almost forgot, since S is a vegetarian (or so she claims to be on the outside), I did decide to throw win some tofu into the tomato and pepper puree  and cooked it ready for her in ase she decided this was one of the vegetarian days for her.
Enjoy!

Braised Chicken Tacos
recipe from No Recipes
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Yield:
10 tacos

Ingredients:

1 pound skinless boneless chicken breasts
1 1/2 small onions, sliced thinly
6 cloves of garlic, minced
3 dried ancho chiles
3 dried guajillo chiles
2 medium sized tomatoes, cut in fours
2 bay leaves
juice of 1 lime
corn tortillas
Chicken rub mix: mix salt, peper, taco seasoning or pizza seasoning (or similar ingredients)
1 ripe avocado

Method:

Generously rub the chicken with chicken rub on both sides. Add about 2 tablespoons of oil to a large heavy bottomed pot and heat until the oil is very hot. Brown the chicken in batches, until they turn a golden brown on one side before flipping. Transfer the browned chicken to a plate.

Turn down the heat to medium low, add the onions and garlic to the pot, and cover with a lid for 10 minutes. When you remove the lid, the onions should be wilted and cooking in their own juices. Use a wooden paddle to scrape up all the browned bits (a.k.a. chicken flavor) from the pan, then turn up the heat to medium high to burn off the liquid. When most of the liquid has evaporated, turn the heat back down and stir and continue to caramelize the onions until they are brown and glossy (another 20-30 minutes).

Meanwhile, tear up the chiles into small flat pieces and place them in a single layer on a sheet pan. Roast in a 350 degree oven until they are fragrant, but be careful not to burn them as they will become bitter. Transfer the roasted peppers to a bowl and cover them with very hot water. Once the peppers are soft, transfer them to a food processor or blender (make sure to not add the seeds from the roasted chillies -- otherwise the puree will be bitter) adding in about 1/2 cup of the water they were soaking in along with the big chunks of tomato. Puree the peppers and tomatoes until they form a smooth sauce.

When the onions are done caramelizing add the pepper puree, along with the chicken, bay leaf and lemon juice. Bring to a boil over medium high heat, then reduce the heat to the lowest setting, partially cover with a lid and cook until the chicken falls apart when prodded with a fork (about 1 hour).

When the chicken is done, use 2 forks to shred the meat. Serve with sliced avocados, fresh cilantro, lime wedges and tortillas.