Heat stock pot (at least 5Q) on medium high heat with oil.
Salt and pepper the chicken breasts, then cook, skin side down, for 10 minutes, or until skin starts to brown.
Remove chicken and add onions and saute for five minutes, or until translucent.
Add chicken back in, the tomato sauce, cilantro, chilies, garlic, cumin, oregano, cayenne pepper, ancho pepper powder, and stock. Stir until combined. Sprinkle the chicken bouillon over the top, stir again, add tomatoes and bay leaves if you have them.
Simmer on low for one hour. Remove chicken to cool. Once cooled, remove skin and bones and pull chicken.
Using a slotted spoon, scoop out the peppers, cilantro, etc. and add that, plus two cups of broth to a blender, and blend until smooth.
Convince me that buying a Vitamix is a good idea.
Pour that into the remaining consomme.
To make the tacos:
Warm tortillas. If you have a gas stove, consider yourself lucky. If not, microwave for 20-30 seconds so they are pliable.
Dip the tortilla in the consomme (I only dipped half). Add chicken and cheese of choice, and fry for about 4-5 minutes a side. Right before serving, dip the tacos in the consomme – I really like crunchy tacos, so that’s why I didn’t dip the whole thing.