Homemade Chicken Tacos

FOR THIS RECIPE, YOU WILL NEED 12 GLUTEN-FREE TACO SHELLS

SAUCE:
1 medium onion, chopped
2 tablespoons vegetable oil
3 ½ cups tomato puree
2 cloves garlic, pressed
4 tablespoons chili powder (more or less)
¼ teaspoon (heaping) dried oregano
1/8 teaspoon ground cumin
1 teaspoon salt

Heat oil, and sauté onion over medium-high heat until limp. Add tomato puree, garlic, oregano, cumin and salt. Gradually add the chili powder to taste. Simmer on low heat 30 minutes, stirring often. Puree in a food processor or blender.

FILLING:

2 tablespoons vegetable oil
1 medium onion, chopped
1 ½ cups skinless, boneless chicken breast, cut into bite-sized pieces
2 tablespoons chopped black olives
2 ½ tablespoons raisins
1-1 ½ cups of the above sauce
A couple drops tobasco sauce (optional)

Heat oil over medium heat. Saute onion and chicken, until chicken is cooked through (approximately 5 minutes). Add all the other ingredients. Warm on the stove (low heat), approximately 15 minutes, until the flavors combine and the raisins are soft. Correct the seasoning.

YOU CAN FILL TACOS WITH:
Chicken filling
Plain Soy yogurt
Refried beans
Shredded Lettuce
GFCF soy or rice cheese (but also good without)
Guacamole (recipe follows)
Extra Tomato Sauce poured over all
Or whatever takes your fancy!

GUACAMOLE:
1 large avocado (soft and ripe)
Juice of 1small lime (or 1/2 lemon)
1 medium clove garlic
3 tablespoons plain, unsweetened soy yogurt (be sure it´s gluten and casein free)
Salt, fresh ground pepper and cumin to taste
Chopped fresh cilantro to taste (optional)
Peel and mash avocado; slowly add all other ingredients to taste.
(Recipe makes 12 tacos)