n n SHREDDED CHICKENn n In a large sauce pan cover the chicken with an inch of watern n Bring water to a boil. Reduce heat and simmer for 20 minutesn n Remove chicken from the cooking water. Save the brothn n Allow chicken to cool to the touchn n Finely shred the chicken. Yields approximately 4 cupsn n CHIPOTLE TOMATO SAUCEn n Clean, seed and chop the tomatoesn n Add tomatoes to the blender jarn n Add 2 tablespoon canned chipotle to blender jar. Use 3 tablespoons if you prefer it spiciern n Add 1 clove of garlic to blender jarn n Add 1 teaspoon Mexican oregano to blender jarn n Add 1/4 teaspoon black pepper to blender jarn n Add 1 cup of the reserved chicken brothn n Blend until smooth. About 1 minuten n PREPARATIONn n Thinly slice 1 large white onion. Yields approximately 1 1/2 cupsn n Mince 2 cloves of garlicn n Heat your large frying pan over medium low heat and add 3 tablspoons of cooking oiln n Add the sliced onions to the pan. Cook until the onion starts to become translucent about 4 minutes. Do not allow the onion to brownn n Add the minced garlic to the pan cook for 1 more minuten n Turn the heat to medium and slowly pour the sauce into the pan with the onions and garlicn n Cook for 5 minutes. The sauce will start to reducen n Turn the heat to lown n Add the shredded chicken to the pan and mix well with the saucen n Cover the pan and allow to simmer for 20 minutes. During this time the sauce will reduce even more and coat the chicken and onionn n Salt to tasten n Serve as a taco or tostada fillingnn