Preheat griddle to medium-high heat. Mix masa and water together to form a thick paste. Let stand 10 minutes. Scoop one-ounce balls and roll to 4-inch rounds by 1/4 inch thick. Some film wrap or parchment paper helps in moving the now-pressed tortilla onto a hot griddle. Cook tortillas for 30 seconds on one side then flip and cook another minute on the other side then flip and finish on the first side for another 30 seconds. Remove tortilla from griddle and immediately pinch edges to form a rim. Top with filling.
Heat Fustini’s Chipotle olive oil in a large skillet over moderate heat and add onion. Cook onion, stirring often, until soft - 5 minutes. Add sweet Chipotle sauce and cooked chicken and bring to a simmer. Turn heat to low and cook until all moisture is gone. Use immediately.
Sweet Chipotle Sauce
Heat Fustini’s Chipotle olive oil in a large skillet over moderate heat. Add onion and garlic and sauté, stirring constantly until soft - 3 minutes. Add all the rest of the ingredients and bring them to a simmer. Cook for 20 minutes until all is soft. Blend in batches and press through a fine-mesh sieve and reserve.
Seriously! This chipotle sauce is the best.....sweet, spicy, rich.....
I cooked my chicken in the instapot, but you could certainly use a pre-cooked rotisserie chicken for this recipe too. Super delicious
Reviewed by Charlene on May 5, 2021, 10:37 a.m.