1 28oz can tomatoes
1 jalapeno, seeded
1/2 cup onion, chopped, then soaked in water
2 garlic cloves, halved
1 tbsp vegetable oil
1/2 cup vegetable stock
Salt to taste
1 chicken breast, poached and shredded
8 corn tortillas, toasted and broken up
1/2 cup queso fresco, crumbled
2 tbsp cilantro, chopped
1 red onion, cut into rings and soaked
Combine, tomatoes, chile, onion and garlic in a blender, then puree.
Heat oil in a large nonstick pan on medium high heat, and add a drop of puree. If it sizzles, add all the puree and cook 5-10 minutes until darkened and thickened. Add stock if needed and season with salt. Turn heat to low and cook for 15 minutes, or until enough to coat a spoon.
Poach the chicken in water while this process is happening. Stir in chicken when sauce is done and heat through. Stir in toasted corn tortillas and add the cheese, cilantro and onion on top. Serve