Add Tomato Paste, Chipotle Peppers, Vinegar, Paprika, Cayenne Pepper, Cumin, Oregano, Garlic Powder, Tabasco Sauce, and Salt.
Saute for 5 minutes.
Chicken:
- Add Chicken to pot. Then Add Onion, Salt, Garlic, and Bay Leaves. Then add Chicken Broth, and Water. Bring to simmer for 30 minutes.
Remove Chicken, and Onions from Broth. Skim fat from top of Broth and keep.
Allow Chicken to cool.
Put Chicken Fat into skillet and sauté Onions and Peppers.
Strain the Broth, then add to pot, add Onions and Peppers.
Boil on medium high heat to reduce by half.
- Sauce:
- In a blender add Chipotle Peppers, Boiled Onions, Tomatoes.
Rinse Chipotle can with Broth and add to blender.
Blend until smooth, then add to pot. Mix in Refried Beans. Simmer uncovered for 15 minutes, to thicken.
Rip Chicken into small pieces, and add to pot, simmer for 10 minutes.
Mix Corn Starch in water, then slowly add to sauce until desired thickness.
- Tortilla:
- To make Burritos add scoop of Chicken to Tortilla, then top with Cheese.
Roll Tortilla, seal with Butter, then bake for 20 minutes.
Serve with Sour Cream.