Ingredients
4
4 servings
- •2 boneless, skinless chicken breasts
- •6 cloves garlic, 4 minced, 2 smashed
- •2 whole cloves
- •2 tomatoes
- •5 chipotle peppers in adobo sauce
- •½ cup chicken stock
- •2 teaspoons cumin
- •½ teaspoon nutmeg
- •2 tablespoons vegetable oil
- •2 white onions, halved and sliced
- •¼ lb chorizo
- •1 head iceberg lettuce, shredded
- •kosher salt
- •black pepper, freshly ground
- •2 avocados, sliced
- •12 corn tortillas
Instructions
- Place chicken in a saucepan over medium heat with enough water to cover by 1 inch (3 cm).
- Add the smashed garlic and cloves. Simmer until the chicken is cooked through, 12-15 minutes.
- Remove the chicken from the pot, cool slightly, then shred with two forks.
- Place a cast-iron skillet over medium-high heat, until smoking.
- Add the tomatoes and roll slowly around until blackened on all sides, about 6 minutes.
- Add the seared tomatoes to a blender with chipotle peppers, chicken stock, cumin, and nutmeg. Blend until smooth.
- Heat the vegetable oil in a large pot over medium-high heat. Add the garlic, onions, and chorizo. Cook 2-3 minutes until the onions have softened and the chorizo has rendered a little fat.
- Add the lettuce and sauté 2-3 additional minutes, until softened.
- Add the tomato-chili mixture and cook for 3 minutes, stirring constantly to incorporate.
- Add the shredded chicken and bring mixture to a simmer. Simmer, uncovered, until most of the liquid has cooked off, about 10-15 minutes. Season with salt and pepper to taste.
- Serve on warm corn tortillas with sliced avocado.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 661
- Carbohydrate: 51g
- Fat: 35g
- Fiber: 12g
- Protein: 38g
- Sugar: 6g
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