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Ingredients

• 1 cup chicken stock
• 3 dried ancho chiles, stemmed and seeded
• 2 tablespoons extra-virgin olive oil (EVOO)
• 1 red onion, finely chopped
• 3 cloves garlic, finely chopped or grated
• 2 tablespoons sherry wine or sherry vinegar
• Citrus Roasted Chicken or 1 rotisserie chicken, skin and bones discarded and meat shredded
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons smoked sweet paprika
• 1 teaspoon fresh oregano leaves, chopped
• 1/2 teaspoon ground cinnamon
• 8 soft flour tortillas
• Guacamole and pico de gallo, for serving

Description

Rachael Ray Magazine