Served in Mexican restaurants and on the streets of Mexico, this classic chicken dish is one of my favorites. A dish comprised of shredded chicken which has been simmered in a thick tomato chipotle adobo sauce, served over tortillas.
Full time 2 hours
You will need:
1 1/2 lb. boneless skinless chicken breast
1 medium onion, sliced fine
15 oz can pureed tomatoes
7 oz can chipotle peppers in adobo sauce
4 cups chicken stock (or water)
2 tbsp olive oil
1 tsp salt
1 tsp ground black pepper
Let us begin:
In a medium stock pot combine chicken stock, salt, and pepper. Bring to a boil over medium high heat.
Add in chicken and cook 30 minutes or until chicken has reached 180' on a meat thermometer.
Using two forks shred chicken and set aside.
In the same medium pot pour olive oil and heat over medium high heat.
Add in onions and cook 5-8 minutes or until tender.
Add in pureed chipolte mixture into the pot, stir gently.
Add in the shredded chicken and stir to incorporate.
Cook 5-8 minutes or until chicken is heated through.
Serve over tortilla shells and Cheers!