Pulled Chicken Tacos

 In honor of San Antonio week I wanted to post a recipe for some great chicken for tacos. We loved how many Mexican restaurants they had in San Antonio. One of my favorites was the drive thru place La Cabana, it was fast and tasted pretty great. This recipe comes from Pioneer Woman's tasty kitchen.

Ingredients-

• 2 whole Boneless, Skinless Chicken Breasts (to make extra just double recipe)
• 1 whole Lime, Divided Use
• 1 whole Onion, Quartered
• 1 whole Bay Leaf
• 1 cup Chicken Broth
• 1 cup Water
• 1 Tablespoon Tomato Paste
• 1 Tablespoon Chipotle Adobo Sauce
• ½ teaspoons Cumin Powder
• ½ teaspoons Chili Powder
• ¼ teaspoons Cayenne Pepper
• Tortillas And Optional Taco Garnishes

-Salt & pepper the chicken breasts and soak with the juice of 1/2 of the lime to tenderize (30 minutes). Then, place chicken in a saucepan with the quartered onion, bay leaf, broth and water. Bring to a boil, reduce heat to medium, and poach for 15 minutes. That was an interesting process for me, but it worked great.

-Drain and transfer chicken to a bowl. Discard the bay leaf and onion. Shred the chicken with 2 forks.

-Add tomato paste and chipotle sauce, the juice from the other 1/2 of the lime, seasonings, and bit of salt. Work the mixture through the chicken evenly. 

They came out with just the right amount of spice to it. I loved them. Serve with tortillas and any or all of the following garnishments:
* 1 small red onion, diced
* Guacamole
* Shredded cheese
* Cilantro
* Sour Cream
* Salsa

Our last night in San Antonio we went to Los Barrios, a popular Mexican restaurant and it didn't disappoint. The salsa was perfect.

Our food was even better. It was soft chicken tacos with guacamole and the traditional beans and rice. They had this menu item called a puffy taco that I still am not sure what it is. I think its like a crispy taco, but maybe fried? We'll never know unless we go back!