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Rita's Red Chili Chicken Crock Pot Surprise

7/24/2013

3 lb boneless skinless chicken breasts

3 large new mexican dried chilis

2 tablespoons agave

1 tablespoon fresh lime juice

1 large onion, chopped

3 large garlic cloves, chopped coarsely

2 bay leaves

2 teaspoons dried oregano

2 teaspoons ground coriander

1/2 teaspoon allspice

1 can Tecate beer

 

Place chilis in a medium bowl.  Add enough boiling water to cover, and set something on top of the chilis to weigh them down in the water.  Keep submerged for 30 minutes or until softened.  Drain chilis and puree in blender with 1 cup of the soaking liquid.  Put all the ingredients, including the red chili mixture, in the crock pot, except chicken.  Mix well and then add chicken.  Cover and cook on low for 6 hours or until the chicken will shred easily.  Shred with two forks and add back the cooking liquid till the chicken is moist again. Use the shredded chicken to make the tostadas above, or chicken lettuce tacos, chicken taquitos, pulled chicken sandwiches, quesadillas on wheat tortillas, inside of an omelet, etc...


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