4 cup olive oil
2 chipotle peppers in adobo, finely chopped
2-3 thin chicken breasts
4 corn tortillas
1/2 cup Cotija cheese
In a small bowl, combine olive oil and chipotles; add about 1 tablespoon of adobo sauce to olive oil mixture. Pour mixture over chicken and marinate 30-60 minutes.
Heat a medium pan on medium-low with a splash of oil. Cook chicken about 3 minutes per side or until internal temperature is 165. Let chicken rest 5 minutes, then shred with two forks.
Meanwhile, briefly toast tortillas in a grill pan with a splash of oil (don’t fry them!). Place tortillas on a plate, then top with chipotle chicken, cotija cheese, and a squeeze of lime juice if desired. Serve hot.