4.7
(59)
Your folders
Your folders
Export 17 ingredients for grocery delivery
Step 1
Heat the oil in a large saute pan over medium-high heat. Add the onions and saute until they begin to soften, about 3 minutes. Add the chipotles, garlic, cumin, salt and cayenne and saute until fragrant, about 1 minute. Stir in the tomatoes and stock and cook until they begin to simmer, about 2 minutes. Turn off the heat and carefully ladle the sauce into a heat-safe blender. Puree until smooth. Pour the sauce back into the pan over medium heat and add the chicken, stirring to incorporate the chicken into the sauce. Cook until the sauce has thickened, about 5 minutes. Serve with tortillas and desired toppings.
Step 2
Combine the white vinegar, sugar and 1 teaspoon salt in a small saucepan with 1/2 cup water. Bring to a simmer over medium-high heat. Add the onions and shallots to a pint jar and pour the liquid over the top. Let cool completely. Refrigerate up to 1 week.
Your folders
yummly.com
4.8
(5)
Your folders
foodandwine.com
5.0
(3.6k)
Your folders
chelseasmessyapron.com
5.0
(2)
10 minutes
Your folders
myrecipes.com
5.0
(3)
Your folders
gimmesomeoven.com
5.0
(5)
15 minutes
Your folders
vintagekitchennotes.com
45 minutes
Your folders
isabeleats.com
4.5
(11)
20 minutes
Your folders
alexandracooks.com
30 minutes
Your folders
readyseteat.com
Your folders
modernhoney.com
5.0
(1)
13 minutes
Your folders
choosingchia.com
4.9
(18)
25 minutes
Your folders
choosingchia.com
4.9
(18)
25 minutes
Your folders
pinchofyum.com
5.0
(120)
10 minutes
Your folders
seriouseats.com
5.0
(2)
Your folders
seriouseats.com
Your folders
cooking.nytimes.com
3.0
(51)
Your folders
pinchofyum.com
4.9
(140)
10 minutes
Your folders
thegirlonbloor.com
5.0
(1)
15 minutes
Your folders
365daysofcrockpot.com
5.0
(5)
15 minutes