Mango-Lime Shredded Chicken Tacos - cooking recipe

Ingredients
    4 skinless, boneless chicken breast halves
    2 teaspoons canola oil
    1 large white onion, chopped
    1 large Anaheim pepper, diced
    1 jalapeno pepper, diced
    2 tablespoons minced garlic
    1 cup chicken stock
    1 (8 ounce) can peeled whole plum tomatoes
    1 (5 ounce) can tomato sauce
    1/4 cup diced mango
    1 large lime, zested and juiced
    2 tablespoons chopped fresh cilantro
    1 tablespoon Pasilla chili powder
    1 tablespoon ground cumin
    2 teaspoons sea salt
    1 teaspoon ground black pepper
    1 teaspoon white sugar
    1/2 teaspoon ground cinnamon
    16 corn tortillas
Preparation
    Place chicken into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until chicken is no longer pink in the center, about 30 minutes. Transfer chicken to a work surface to cool; shred.
    Heat canola oil in a large pot over medium heat; cook and stir onion, Anaheim pepper, jalapeno pepper, and garlic until slightly softened and fragrant, about 8 minutes. Add shredded chicken, chicken stock, tomatoes, tomato sauce, mango, lime juice, lime zest, cilantro, chili powder, cumin, sea salt, black pepper, sugar, and cinnamon; bring to a boil. Reduce heat to low and simmer until chicken filling is reduced, at least 45 minutes.
    Fill corn tortillas with chicken filling.

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