Fresh ingredients and fire-grilling them are a few of the secrets to my flavorful chipotle sauce. As for the chicken, to ensure moistness, I roast it 3/4 of the way through, then shred it and continue the cooking process on the stovetop on simmer with the caramelized onions, garlic, adobo sauce, and chicken stock. I also lightly fry my tortillas prior to baking to give them a nice crunch around the edges.
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