Categories: Slow Cooker

Ingredients

• 2 dried ancho chiles
• 28 oz. can unsalted whole tomatoes
• 1 cup chopped yellow onion
• 1/2 cup toasted sliced almonds
• 3 oz. semisweet baking chocolate, finely chopped
• 1/4 cup raisins
• 1/4 cup chicken stock
• 1 tbsp. ground cumin
• 1 tbsp. canned adobo sauce
• 1 tsp ground cinnamon
• 2 chipotle chiles, canned in adobo sauce
• 3 garlic cloves, smashed
• 2 lb. bone-in chicken breasts, skinned
• 1 tsp kosher salt
• 16 (6-in.) corn tortillas
• 1 oz. Cotija cheese, crumbled
• 1/4 cup fresh cilantro leaves
• 2 limes, cut into wedges

Directions

1. Place ancho chiles in a bowl; cover with water. Let stand 10 minutes. Drain; remove and discard stems and seeds. Process seeded chiles, tomatoes, onion, almonds, chocolate, raisins, stock, cumin, sauce, cinnamon, chipotle chiles, and garlic in a food processor until smooth.

2. Sprinkle chicken with salt; place in a slow cooker. Add tomato mixture. Cover and cook on LOW 8 hours. Place chicken on a cutting board; remove bones. Reserve 2 cups sauce for another use. Shred chicken into large pieces; return to slow cooker.

3. Working with 1 tortilla at a time, heat tortillas over medium-high directly on burner until lightly charred, about 15 seconds per side. Top tortillas with chicken mixture, cheese, and cilantro. Serve with lime wedges.

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