In a 6-quart sauce pot over medium-high heat, add poultry, 1/2 cup of sliced onions and garlic, and add water to cover (approximately 2 quarts).
Bring to a boil, reduce heat and simmer for 25-30 minutes until chicken reaches an internal temperature of 165°F. Remove chicken, cool and hand shred meat and discard bones and skin.
In a large black iron skillet or sauté pan over high heat, add vegetable oil and sear whole tomatoes on each side; remove and reserve. Add onions and cook until translucent, stirring frequently.
Place sautéed onions, water, tomatoes, Master's Touch® Ancho Flavor Concentrate and Gold Label Base in a blender and puree until smooth.
Return the large skillet to medium-high heat. Cook chorizo sausage for 5-8 minutes until fully cooked. Add pureed mixture and shredded poultry into the pan and simmer for 5-10 minutes to fully infuse the flavor. Remove from heat and refrigerate until needed.