- Wash all produce before cooking.
- Dice Tomatoes-on-the-Vine into small cubes and slice the red onion, setting aside ¼ of the onion for when boiling the chicken. Crush one garlic clove.
- Put 2 liters of water into a large pot and boil chicken breasts until it can be shredded (this may take 10-15 minutes). While boiling the chicken add one crushed clove of garlic to the water, as well as ¼ of the red onion, a dash of salt, and a dash of pepper.
- When your chicken is done boiling, shred the chicken.
- In a cast iron pan, add the oil and saute the onion until it is fragrant. Then add the Tomatoes, and sea salt. Let this mixture boil for 5 minutes.
- Add the chicken, oregano, paprika, and sliced jalapenos to your Tomato mixture, mix it in, and let it boil for 2-3 minutes.
- Let cool 5 minutes then serve on its own, with Mexican rice, or over flatbread or in hard-shell tacos! Garnish with minced cilantro and grilled lemon juice.
If you’re looking for an even more authentic flavor, replace the oregano, paprika, and jalapenos with a pureed can of chipotle peppers in adobo sauce (which you can find at most Mexican food stores).