Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 12.0 oz (340 g) chicken breast
- 4.2 oz (120 g) corn tortillas, six small
- 10.6 oz (300 g) crushed tomatoes
- 4.2 oz (120 g) onion, sliced
- 3.0 tsp (15 g) chipotle in adobo, minced
- 0.3 oz (8 g) garlic, minced
- 2.0 tsp (9 g) olive oil
- 13.5 US fl oz (400 ml) water
- 0.4 oz (10 g) cilantro, chopped
- 1.4 oz (40 g) lime wedges
- 0.3 tsp (2 g) salt
Method
- Place chicken in a saucepan with the water and half the salt. Bring to a gentle simmer, cover and cook for 15–20 minutes until it reaches 165°F (74°C). Reserve 100 ml cooking liquid and shred the chicken.
- Meanwhile, heat oil in a skillet and soften onion for 7 minutes. Add garlic for 30 seconds, then tomatoes, chipotle, reserved liquid and remaining salt.
- Simmer the sauce for 10 minutes. Fold in shredded chicken and simmer for 3–5 minutes until coated and hot.
- Warm tortillas in a dry skillet. Serve three tacos per person with cilantro and lime.
Cook’s note: Chipotle heat varies; start with the listed amount. The nutrition includes six small tortillas.
Allergens: Check tortillas and chipotle sauce for declared allergens.
Approximate nutrition per serving: 462 kcal · Protein 47 g · Carbohydrates 46 g · Fat 10 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.