Recipe from Real Mexican Food
by Ben Fordham & Felipe Fuentes Cruz.
Published by Ryland Peters & Small.
FOR THE CHIPOTLE MARINADE
1. Put all the ingredients and 125ml water in a food processor and whizz until smooth. Put the chicken breast in a bowl, add the marinade and mix well. Cover, refrigerate and marinate for 2–4 hours.
2. When you are ready to start cooking, preheat the grill to high. Grill the chicken for about 10 minutes, turning after 5 minutes, until cooked thoroughly. Cut it into strips.
3. Place a dry frying pan over high heat. Warm each tortilla for about 20–30
seconds on each side.
4. Layer up the ingredients over the tortillas: lettuce, salsa, sour cream and the chicken.