• ONANA Tortillas
• 6-7 boneless/skinless thighs
• 1 guajillo dried pepper
• 2 dried arbol chilis
• 1 onion
• 2 tomatoes 
• 1 tbsp chili oil
• Ancho chili powder
• 1/4 tsp cumin
• 1 tbsp minced garlic 
• 1 tsp sea salt

Dairy Free Queso

• 3/4 cup of unsalted cashews 
• 2 medium sized potatoes
• 1 tbsp minced garlic 
• 1 cup chicken broth 
• 1 tsp salt 
• 1 tsp taco seasoning 
• 1/8 tsp tumeric 
• 1 tsp garlic powder 
• Sprinkle of sazzon 
• 1 1/2 tspn gluten-free flour 
• 1 tsp cumin 
• 1 tbsp juice from jar jalapeños
• 2 tbsp nutritional yeast 
• 1 tbsp lemon juice 
• 1 can full fat coconut milk 
• 3 tbsp diced green

Instructions

Shredded Chicken

• Remove the stem and seeds from the guajillo dried pepper
• Remove the stems from the dried arbol chilis
• Place all ingredients into a pot with 2-3 cups of water
• Bring it to a boil
• Reduce to a simmer, add the lid and let it go for 1 hour until it treads with a fork
• Remove the chicken and put it to the side to cool
• Once cooled, shred it with a fork
• Take the ingredients out of the water and blend it all with one cup of the liquid 
• Combine with the chicken

Dairy Free Queso 

• Boil cashews for 15 minutes 
• Peel and boil the potatoes until almost soft 
• In a blender, combine all ingredients except for diced chilis
• Blend it all until smooth
• Pour into a saucepan and add chilis
• On medium low, let simmer while stirring for 5 minutes
• Pour over tacos
• Serve immediately and enjoy