Please do not attempt this recipe unless you are fully committed to eating tacos for every meal for about 3 or 4 days (with the help of two other very committed taco eaters).

That right up there is Chicken Tinga, shredded Mexican chicken in chipoltle tomato sauce with a touch of mole. On a fresh tortilla with rice and beans, queso fresco and cilantro. You could also throw on, guacamole, salsa, hot sauce, tomatoes or any other Mexican topping you would normally put on your taco.

This is how you do it:

Crockpot Chicken Tinga

In a crock pot set on low:

1- 28 oz can of chopped tomatoes

1- 5.5 oz can of tomato paste

1/4 cup of chipoltle sauce (or two chipoltle peppers from a can chopped)

1 cup of water or chicken broth

1 tbsp of hot sauce of your choice

1 chopped jalapeno pepper

1 tbsp of mole

1 tsp of sugar

1 tsp of Mexican oregano

3 small (2 big) cooking onions roughly chopped into large chunks

4 cloves of finely chopped garlic

about a tbsp of salt, or as much as you prefer

1 tsp of achiote powder (optional)

4 extra large chicken breasts or 6 average sized ones (do not use boxed frozen chicken breasts).

Let simmer for about an hour, check regularly, once the chicken is cooked or nearly cooked get in there with two forks and start tearing the chicken apart, shred it until it is no longer in chunks but completely pulled. This takes a while so be patient it will be worth it!