"Tacos: Cookbook author thinks outside the tortilla for variety of recipes." by Michael Hastings. Recipe adapted from "Just Tacos" by Shelley Wiseman, former Gourmet food editor, senior editor for Fine Cooking magazine, and co-author of "The Mexican Gourmet" with Maria Dolores Torres Yzabal. Recipe makes enough for 12 tacos. Recipe published in the Winston-Salem Journal: January 4, 2012.
Yield: 1 serving ( Serving Size: cup )
Prep time:5 Minutes
3 tablespoon(s) chipotles en adobo, finely chopped. including the sauce