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Chipotle Chicken Burritoes



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Chipotle Chicken Burritoes

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

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.

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)

Serves:

1 Servings

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