Chicken Tacos

Prep: 1. Cut the stems and whites of the tomatoes. Cut them in half and lightly squeeze some juice. Cut them into big chunks. Put them in the food processor. 2. Chop up the hot pepper. Smash and peel the garlic cloves. Wash and chop a bushel of cilantro. Dice a red onion. Open the can of diced tomatoes. 3. Add 1/2 the tomatoes, 1/2 the cilantro, and all of the tomatoes, hot pepper and garlic. Add in some salt to taste (I used 2 t of kosher salt) and cumin. Blend them all into a chunky salsa. 4. Combine the remaining cilantro and diced red onion in a bowl. 5. Wash and slice one lettuce. Add it to the bowl of red onions and cilantro. Cook: 1. Heat a large pan over med-high heat with oil. Sear the chicken breast meat side down for [5 min]. Turn them over. Add in 1/2 cup of water. Lower the heat to low. Put a lid on and gently cook the meat over low heat. Slow cook for [1 hour]. 2. Take the chicken out. Tear it apart when it cools. 3. Heat a skillet over med heat. Add in the salsa. Let it heat up for [5 min]. Next, add in the shredded chicken. Stir and cook for [2 min]. Add salt to taste. Serve: 1. Add in a dollop of sour cream to the tortilla. 2. Add in a handful of lettuce. Then add some diced onions and cilantro. 3. Add in a tong full of pulled chicken. Then shredded cheese on top.