Recipe - Chipotle Chicken Burritoes

Chipotle Paste
8 Boneless skinless chicken
breasts
2 tablespoon Water or chicken stock
8 ounce Chiles chipotles en adobo
1 Head garlic; peeled (not 1
Clove; the WHOLE head)
1 tablespoon Mexican oregano
One half Head iceburg lettuce
One fourth small Head cabbage
1 Carrot cut in fine julienne
4 tablespoon Cilantro; roughly chopped
16 Tortillas; (I prefer whole
wheat)

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 recipeludigest Volume 01 Number 657 by "Diane Geary."
diane@keyway.net on Jan 31, 1998