Chipotle chicken burritoes
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Chipotle Paste | ||
| 8 | Boneless skinless chicken breasts | |
| 2 | tablespoons | Water or chicken stock |
| 8 | ounces | Chiles chipotles en adobo |
| 1 | Head garlic; peeled (not 1 | |
| Clove; the WHOLE head) | ||
| 1 | tablespoon | Mexican oregano |
| ½ | Head iceburg lettuce | |
| ¼ | small | Head cabbage |
| 1 | Carrot cut in fine julienne | |
| 4 | tablespoons | Cilantro; roughly chopped |
| 16 | Tortillas; (I prefer whole wheat) | |
Directions
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@...> on Jan 31, 1998