Heat a pan to medium heat and hit it with some olive oil.
Seasoning the chicken breasts with garlic powder, taco seasoning and salt. Sear each side a couple minutes, then reduce heat.
Add chicken broth or beer and let it sizzle up. Cover and cook it nice and slow about 30 minutes or so. If it dries out, just add a bit more broth or beer.
While the chicken is cooking, add the ancho peppers to a small pot with about a cup of water and bring to a boil. Remove from heat and let it steep about 20 minutes or so.
Seed and stem the anchos and add to a food processor with the garlic, onion, and a couple tablespoons of the ancho water. Process to a thin paste.
Add the paste to the pan with the chicken, but reserve a couple tablespoons.
Add the reserved ancho paste with crema and lime juice. Mix well and refrigerate until ready to use.
When the chicken is ready, shred it with a fork and set onto toasted buns.
Top with your ancho-lime cream sauce (crema), sliced jalapeno peppers and your favorite hot sauce.