Place chicken in water or stock in a covered saucepan. Cook over low heat
until tender and pulls apart easily. Remove cover, and allow excess liquid
to evaporate. I have also combined paste with the chicken and cooked
overnight in a crockpot. Using two forks, pull meat into shreds.
In the meantime, place canned chipotles, garlic, and oregano in food
processor or blender. Puree, adding water only if necessary, to make a
paste.
Shred the lettuce and cabbage finely. Toss with carrot and cilantro. Set
aside.
If chicken is still warm, stir in paste a tablespoon at a time until you
get the desired degree of hotness. I use approximately 1 tablespoon for
each breast.
If chicken was precooked, mix with paste prior to reheating in micro- wave
or saucepan.
Heat tortillas. I prefer to heat them over the open flame on my gas stove,
turning frequently. You may also use a microwave oven.
When ready to assemble, take heated tortilla, spread with chicken, then
lettuce mixture and roll up.
Posted to recipelu-digest Volume 01 Number 657 by "Diane Geary."
<diane@keyway.net> on Jan 31, 1998
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