1 whole roasted chicken

1 cup Mexican crema
2 chipotle chiles in adobo sauce, finely minced into a paste

Lime halves for serving
Grated lime zest
8 (6-inch) corn tortillas, warmed

Pull the meat from the chicken and shred the chicken and place on a platter while preparing the crema.



In a small bowl, combine the crema, minced chipotles, remaining lime zest, and salt and pepper, to taste.


Put some of the shredded chicken on each tortilla, top with chipotle crema and garnish with some zest from the remaining lime. Serve with lime wedges.