Taco Spiced Shredded Chicken

INGREDIENTS

for the chicken
2	lbs Skinless Chicken on the bone (about 1 breast, 2 thighs and a leg)
5	cloves garlic, minced
2	Tbsp Salt
8 to 10	c water, enough water to cover the chicken
for the sauce
5	medium to large tomatoes, any combination, roughly chopped
1/2	onion, chopped
4	cloves garlic, minced and divided into 2 and 2
1	tsp sea salt
1/2	red bell pepper, chopped
1	jalapeno, sliced (seeded if you don't want it too spicy)
1/2	lime, juiced
	handful cilantro, about 1/2 cup
1	Tbsp butter
2	tsp taco spices
	Sea Salt & Black Pepper to taste
for the taco spices
2	chili powder
1	ground cumin
	salt
	black pepper
	paprika
	garlic powder
	onion powder
	red pepper flakes
	dried oregano

INSTRUCTIONS

1.	Place chicken with garlic, water and salt in a large stock pan. Bring to a boil and cook for approximately 35-40 minutes, until. cooked thoroughly.
2.	While the chicken is cooking, combine tomatoes with onion, 2 cloves of garlic and 1 tsp sea salt in a medium sauce pan over medium high heat. Bring to a boil and allow to cook until the tomatoes break down, about 20 minutes.
3.	All the tomoto mixture to cool, about 10 mins, then add bell pepper, jalapeno, 2 garlic cloves, lime juice and cilantro. Puree until smooth in a blender or with a wand blender.
4.	Shredded the chicken with two forks and set aside.
5.	If you used a wand blender, shift the tomato sauce to another dish. Do not rinse, and add butter to the pot used to cook the sauce. Melt butter over low heat and then add the sauce back in. Add taco spices and sea salt/black pepper to taste. Bring to a boil and reduce heat to low.
6.	At this point you can store the chicken and sauce separately if not eating immediately. To server, mix sauce with chicken and re-heat. We enjoy this as a salad over lettuce with taco-style toppings like sour cream, shredded cheese, avocado, etc.