Adapted from Rick Bayless’s first cookbook, Authentic Mexican, 1987.
Ingredients
For dressing a half chicken, combine:
¼ cup chicken broth
¼ cup vegetable oil
2 Tbl cider vinegar
1 tsp dried oregano
2 to 4 minced Chipotle chilies, canned in adobo sauce
¼ cup minced sweet onion
1 cup shredded cabbage or romaine lettuce
New potatoes (about 6 ounces), boiled until tender and cut in medium dice
Blanched carrots (about 6 ounces), cut in medium dice
Pickled onions, cilantro sprigs and diced avocado for garnish
Instructions
Shred or dice the meat from half a chicken. Mince the onion and shred the lettuce or cabbage. Dice and boil the new potatoes and carrots until just fork tender. Toss all the prepared ingredients with a dressing made of chicken broth, vegetable oil, cider vinegar, dried oregano and minced Chipotle chilies in adobo sauce. Just before service, garnish with diced avocado, pickled onion and cilantro sprigs.