| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Poultry | 1 | Servings |
INGREDIENTS
| Chipotle Paste | ||
| 8 | Boneless skinless chicken breasts | |
| 2 | tb | Water or chicken stock |
| 8 | oz | Chiles chipotles en adobo |
| 1 | Head garlic; peeled (not 1 | |
| Clove; the WHOLE head) | ||
| 1 | tb | Mexican oregano |
| 1/2 | Head iceburg lettuce | |
| 1/4 | sm | Head cabbage |
| 1 | Carrot cut in fine julienne | |
| 4 | tb | Cilantro; roughly chopped |
| 16 | Tortillas; (I prefer whole wheat) |
INSTRUCTIONS
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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