Monday, April 21, 2014

Shredded Chipotle Chicken

My friend Keila taught me to make this--she's from Mexico City. It tastes complicated even though it's embarrassingly easy. I put it in green salads now, but it's also for rolling up in flautas or on tostadas, etc.

4-6 chicken breasts
chopped yellow onions
chopped tomatoes
1 can of chipotles
salt, to taste

Boil boneless chicken breasts in water with a little piece of onion. After cooked, remove from water and shred.

Caramelize onions and saute chopped tomatoes in a little oil with a sprinkling of salt.

Let cook for about 10 minutes (until tender).

Add chicken to mixture with 1 small can chipotles (or ½ can, or 1/4 can). Let cook until flavors meld, about 10 minutes.

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