Adapted from West Coast Prime Meats Cooks © 2015



  • Four cups water 
  • Two whole chicken breasts
  • Two cloves garlic, peeled
  • One white onion, peeled, cored and halved
  • One mint sprig
  • One tablespoon salt
  • Two tablespoons vegetable oil
  • Two white onions, peeled, cored, cut in half lengthwise and sliced 1/4-inch thick
  • One clove garlic, peeled and minced
  • Quarter-pound chorizo
  • Six to eight large tomatoes, cored and chopped in 1/2-inch dice
  • Four to six chipotle chiles in adobo, chopped in small pieces
  • One teaspoon fresh thyme
  • One teaspoon fresh oregano
  • One cup chicken broth, reserved from poached chicken
  • One tablespoon white vinegar
  • Approximately one-half teaspoon salt
  • Approximately one-half teaspoon pepper
  • One avocado, peeled, seeded and sliced for garnish
  • Sixteen warm or crisp-fried corn tortillas


  1. In a medium sauce pot over medium heat, add the water, the chicken, the two cloves of garlic, the halved white onion, sprig of mint and salt. When the water comes to a low boil, reduce heat and poach chicken until cooked through, approximately 20 minutes.
  2. Reserve the broth for the sauce. 
  3. Chill and shred the chicken. As an option, you can buy two rotisserie chicken breasts and shred them to use in the sauce. In that case, also buy a quart of chicken broth.
  4. Heat the two tablespoons of oil in a large sauce pot over medium high heat. Add sliced onions and lightly caramelize.
  5. Once the onion is almost caramelized, add the garlic and the crumbled chorizo and let it sauté for a couple of minutes. If your chorizo is oily, remove some of the oil from the pot and discard it.
  6. Add the chopped tomato and chipotle chiles to the pot and cook for 10 minutes. Add the thyme and oregano.
  7. Stir in the shredded chicken, half of the chicken broth, and the vinegar. Stir. Cover and cook for 15 minutes until it is moist. If needed, add more chicken broth and adjust the salt and pepper.
  8. Fold into warm tortillas for tacos or spoon on top of crisp-fried tortillas for tostadas. Garnish with slices of fresh avocado.

Copyright © 2015 by Amy and Craig Nickoloff and West Coast Prime Meats
Recipes reprinted with permission of the owners.
Photos courtesy of ¡Loteria! Grill Restaurant Group