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1
Put the chicken in a large pot and cover with water.
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2
Add the bay leaf, oregano, ground cumin, salt and pepper.
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3
Bring to boil, place the lid on but leave a crack and reduce heat to medium to avoid boiling over.
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4
Cook for about 45 minutes (cooking times may vary from stove to stove).
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5
When finished, remove the chicken from the pot and place in a colander to cool.
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6
Remove bay leaf but RESERVE THE BROTH.
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7
While the chicken is cooking, heat the olive oil in a skillet over medium heat for 2 minutes and add the onions and garlic and saute until the onions are tender.
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8
I added a few more dashes of oregano and cumin while cooking the onions to help them caramelize.
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9
Set aside when finished.
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10
When the chicken is cooled enough to touch, remove the skin, debone and shred.
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11
Put the chicken, bouillon cubes, onions, garlic, and serranos or jalapenos back in the broth and cook over medium to low heat covered for 1 hour.
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12
Stir occasionally.
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13
For the shells, pour vegetable oil in a fry pan until there is about 1 inch of oil.
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14
Heat oil to approximately 250 degrees F. Place tortilla flat in the pan for a few seconds and flip over a couple of times (you may have to poke it with a fork if it gets too puffy).
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15
Using either a fork or tongs, fold the tortilla in half, holding one side above the oil allowing for it to hold its shape.
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16
Hold for about 30-60 seconds, flip over and repeat.
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17
When it reaches desired crispness, remove from oil and set on a paper towel lined pan.
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18
When everything is ready, garnish with your favorite toppings, such as sliced avocado, chopped cilantro, lettuce, cheese, sour cream and salsa!!
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19
!
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20
NOTE: You can easily use a store bought rotisserie chicken for this and cut the cooking time in half.
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21
Although, I have found them to be on the dry side sometimes, so if you have the time, making your own is best!
