Braised Chicken in Chipotle Tomato Sauce (Makes great tacos)

1 tablespoon vegetable oil
1 cup diced white onion
1/4 pound tomatillos, husks removed, rinsed and chopped
1 pound fresh tomatoes, chopped
1 teaspoon salt
2 teaspoons minced garlic
1 teaspoon mexican oregano
1 teaspoon ground cumin seed
4-5 chipotles in adobo sauce, chopped
1 tablespoons tomato paste
1.5 cups chicken broth
1 bay leaf
1 pound (about 3 cups) roasted and shredded chicken
2 limes, quartered

Serve with: flour tortillas, cilanto, sliced avocado, and lime wedges

Heat oil in large pot over medium high heat until shimmering.  Add onion and tomatillo and cook until browned, about 5 minutes.  Add tomatoes along with salt, garlic, spices, chipotles, tomato paste, broth, and bay leaf.  Bring to a boil, cover and reduce heat to a simmer for 10 minutes.

Stir shredded chicken into the sauce and cook over medium heat until flavors combine, about 10-15 minutes.  Remove from heat, taste, and adjust seasoning with salt.

To serve: spoon chicken on to p of warm flour tortillas and top with cilantro and sliced avocado.  Serve with lime wedges.