Shred cooked chicken and serve in briefly fried corn tortillas topped with a smoky, blended chipotle and tomato sauce.
The secret to a professional result is using nixtamalized corn tortillas that are briefly seared to ensure they are pliable enough to roll without cracking.
Preparing the chicken filling
Cook your chicken thoroughly and shred the meat while it is still slightly warm. This ensures the chicken remains moist and readily absorbs the bold, smoky flavours of the chipotle sauce during the final assembly.
Crafting the chipotle sauce
Blend tomatoes, onion, garlic, chicken stock, and one tablespoon of chipotle chillies until the mixture is very smooth. Bring the sauce to a boil in a saucepan for five minutes to deepen the profile, creating a rich base that balances heat with savory depth.
Mastering the tortilla texture
Heat a pan with three tablespoons of oil and fry your corn tortillas for five to ten seconds per side. This quick heat treatment creates the necessary flexibility for rolled tacos, a texture that is often missing in supermarket corn wraps which lack a traditional stone-ground nixtamalization process.
Assembling and plating
Place a portion of shredded chicken onto each warmed tortilla and roll them tightly. To serve, spread a layer of warm chipotle sauce on a plate, arrange the rolled tacos on top, and cover with additional sauce before garnishing with sliced onion and fresh coriander.
Finding authentic tortillas in Australia
Authentic nixtamal corn tortillas are genuinely hard to find in mainstream Australian supermarkets like Coles or Woolworths. At La Tortillería, we stone-grind our corn fresh each day to provide a traditional alternative; these are available at our Kensington tortilleria, online, or via selected independent grocers.
