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Chicken Soft Tacos


1 lb boned skinned chicken breasts
1 can chicken broth - (14 1/2 oz)
3 tbl lime juice
1 1/2 tbl canned chipotle chili puree see * Note
1 tbl salad oil
1 1/4 cup minced sweet onion
1 x garlic clove minced
1 can tomato sauce - (8 oz)
1/4 cup chopped fresh cilantro leaves
Salt to taste
2 can pinto beans - (15 oz ea) rinsed, drained
6 x corn tortillas - (4" to 6" dia)

Method :


Rinse chicken. In a 3- to 4-quart pan over
medium-high heat, bring chicken broth, 2
tablespoons lime juice, and chipotle puree
to a simmer.

Add chicken breasts, adjust heat to maintain
simmer, and cook until chicken is no longer
pink in the center of the thickest part (cut
to test), 10 to 15 minutes.

With tongs, transfer chicken to a bowl; reserve broth.

When chicken is cool enough to handle, tear or cut
into bite-size shreds.

Meanwhile, heat oil in an 8- to 10-inch frying
pan over medium heat. When hot, add 1/4 cup onion
and the garlic and stir frequently until onions
are limp, about 5 minutes.

Add reserved chicken broth and tomato sauce and bring
to a boil; reduce heat and simmer to blend flavors,
about 5 minutes.

Pour sauce over chicken and mix to coat.

In a small bowl, mix remaining 1 cup minced onion,
remaining 1 tablespoon lime juice, cilantro, and
salt to taste.

In a 3- to 4-quart pan over medium-high heat, warm
pinto beans until hot.

Stack tortillas and wrap in microwave-safe plastic wrap.

Heat in a microwave oven at 50 percent power until
steaming, about 1 1/2 minutes.

Remove plastic and wrap tortillas in a towel to keep
warm. Serve tortillas, beans, chicken mixture, and
onion relish separately, letting each person fill
tacos as desired.

* This recipe yields 2 or 3 servings.

* Comments: You can make the filling for
these tacos (through step 2) up to 2
days ahead; chill airtight, then reheat
in a pan on the stove or in the microwave
before serving.



* * Note: To make chipotle puree, whirl a 7-ounce can
of chipotle chilies, including the adobo sauce, in a blender
or food processor until smooth.

Scrape into a plastic container and store airtight in the refrigerator up to 1 week or in the freezer for several months.

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