How to make it

  • Heat 1 T canola oil to medium heat in a frying pan
  • Salt and pepper the chicken to taste
  • Fry for 5-6 minutes a side or medium heat
  • Combine the tomatoes, including juice, the chipotles, and the garlic in a blender or food processor. Puree until smooth
  • Preheat oven to 350
  • Place fried chicken in the a small covered baking dish or pot.
  • Add the T canola oil to frying pan
  • Sautee the onions until brown around the edges
  • Add the water to the pan to deglaze and cook until the onions are tender and the water is almost gone.
  • Pour the onions over the chicken
  • Pour the sauce over the onions and chicken
  • Bake for 60 minutes
  • Remove the chicken, cool, and pull all the meat and toss the bones
  • Pour the sauce back into the frying pan over medium high heat
  • Cook until thick
  • Stir in the shredded chicken and heat through
  • Salt and pepper to taste
  • Cook the tortillas (I just char them slightly over a gas burner but they can be pan fried in a oil too)
  • Serve with a dab of sour cream, a squeeze of lime juice, chopped cilantro, and shredded lettuce. (of course you can add queso fresco or Monterrey Jack)

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