INGREDIENTS
1
avocado
2 Tbsps
canola oil
6 tsps
chicken bouillon
2
chicken breasts
2 Tbsps
chili powder
4 tsps
chipotle peppers in adobo
8 Tbsps
cilantro
1 pinch
cinnamon
8
corn husks
1/2 tsp
cumin
2 Tbsps
flour
1 tsp
garlic powder
1
juice of lime
1/4 tsp
oregano
4 Tbsps
queso fresco
2 Tbsps
red onion
1
roma tomato
2 Tbsps
tomato paste
16 ozs
vegetable stock
4 servings
kitchen twine