Tortilla - 12
Oil - 2 tbsp.
Oregano - 1 sprig
Bay Leaf - 1
Onion - 1, sliced
Garlic - 4 cloves, sliced
Tomato - 2, pureed
Cumin - 1 tsp
Coriander Powder - 1 tsp
Chicken Stock - 2 cup
Chicken Leg - 5
Salt
Pepper
Cilantro
Lime wedges
Toast the Tortillas in a skillet and wrap them in foil to keep warm.
Heat Oil in a large skillet. Temper Oregano and Bay Leaf.
Sauté Onion and Garlic until translucent.
Add the pureed Tomatoes and cook until Oil oozes from the mixture.
Season with Cumin and Coriander Powder. Add the Chicken Stock and bring to boil.
Add the Chicken and cook closed for 30 min. When the Chicken is done, remove the Chicken from gravy and shred it; discarding bones, Bay Leaf and Oregano. Return the Chicken to the pan and cook closed for another 10 min. Season with required Salt and Pepper.
Place the Chicken mixture on warm Tortillas and garnish with Cilantro, Lime Juice and sliced Onions.