A versatile base that’s good in lettuce leaves for the low carb conscious or in tortillas as a taco/burrito filling.
* To make Chipotle puree just take a can of chipotles in adobo and blend it up in a blender. Whatever you don’t use, just freeze to have handy next time. Just scoop spoonfuls on wax paper. Set in freezer. When frozen put them in ziploc bag and next time you want chipotle puree just take out a blob and add it to your recipe.