Ingredients
2chicken breasts,boneless, skinless
6garlic cloves,4 minced, 2 smashed
2cloves,whole
2tomatoes
5chipotle peppers,in adobo sauce
½cupchicken stock
2tspcumin
½tspnutmeg
2tbspvegetable oil
2white onions,halved and sliced
¼lbchorizo
1iceberg lettuce,head shredded
kosher salt
black pepper,freshly ground
2avocados,sliced
12corn tortillas
Preparation
Place chicken in a saucepan over medium heat with enough water to cover by 1 inch.
Add the smashed garlic and cloves. Simmer for about 12 to 15 minutes until the chicken is cooked through.
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 for about 6 minutes until blackened on all sides.
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 for about 2 to 3 minutes until the onions have softened and the chorizo has rendered a little fat.
Add the lettuce and sauté for about 2 to 3 minutes until softened.
Add the tomato-chili mixture and cook for about 3 minutes, stirring constantly to incorporate.
Add the shredded chicken and bring the mixture to a simmer. Simmer, uncovered, for about 10 to 15 minutes until most of the liquid has cooked off. Season with salt and pepper to taste.
Serve on warm corn tortillas with sliced avocado.
