3 tablespoons butter
2 teaspoon minced canned chipotle chili peppers in adobo sauce
1/2 cup orange juice (not frozen concentrate)
1 tablespoon Worcestershire sauce
3/4 cup chopped fresh cilantro, divided (See note below)
1 1/2 pounds of shredded meat from a rotisserie chicken
salt and pepper, to taste
12 (6-inch) flour tortillas, warmed
shredded lettuce
chopped tomatoes
grated cheese
sour cream
In a skillet, melt the butter, then add the chopped chipotle chilies and cook in the butter until fragrant, about 30 seconds. Add the orange juice, Worcestershire sauce, and 1/2 cup of the chopped cilantro. Bring to a boil, and then reduce heat and allow to reduce by half. Add the chicken and remaining chopped cilantro and stir well to coat all the chicken. Spoon mixture into a warmed flour tortilla, and top with desired toppings. Serve with chopped up chipotle chili peppers with some of the sauce. Serve with Lime Cilantro Rice, and Tostito chips with homemade Pico de Gallo on the side. Recipe is below.
Note on cilantro
You can cut up the cilantro with kitchen shears. There is no need to remove all the leaves from the stems, because they are tender enough that you can cut those up, too. I just don't use the thicker stems that just might be more tough. I toss those away.Â