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1
Clean and pat dry chicken breasts. Season all sides of chicken with cumin, coriander, cayenne pepper and lots of salt and pepper.
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2
Heat a large saucepan with lid over medium-high heat and add the oil to the pan. Add the chicken to the pan and sear for 3 minutes per side.
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3
Add the onions to the pan and saute for 3 minutes. Add the garlic to the pan and saute for 1 minute.
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4
Pour the tequila, chicken stock, bay leaves, cherry tomatoes, lime juice and chilies to the pan. Bring liquid to a boil. Reduce heat to a slow simmer and cover. The chicken breasts should be about 75% covered in liquid.
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5
Cook the chicken for 1 hour, turning the chicken over half way through. After an hour, remove the chicken from the liquid and shred the meat off the bone. Put the shredded meat back in the simmering liquids and cover. Cook for 30 more minutes until ready to assemble tacos!
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6
For the corn salsa: Heat a grill or grill pan over medium-high heat. Throw the corn on the grill (in husk) for about 15 minutes, rotating every few minutes. Cut the kernels off the cob into a fun salsa dish. Add the diced onion, hot chili peppers, cilantro, lime juice and salt and pepper to the corn. Mix to combine all flavors and refrigerate for 30 minutes before serving.
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7
To assemble the tacos: Heat oven to 250 degrees. Fill baking dish with 1 inch of water and place wire rack over it. Place the tortillas over the wire rack and place in oven for 1 minute. This keeps the tortillas moist while they are heating. Pile some chicken mixture over the tortilla with a big scoop of corn salsa and queso fresco crumbles. Garnish with lime and fresh cilantro.
