Chef Juan Pablo Loza, from Maroma Resort in Mexico, created this recipe as one of his specialties. He describes it as a mix of whatever you have left in the refrigerator.
Sauté the onion in a pan with the oil, add the brown sugar and cook for 1 minute. Add the chipotle purée and cook it for 1 minute more. Add the tomato and the chicken until became stew-like. Season the mix with a little oregano and salt. Serve it over crispy tortillas and add lettuce, sour cream, and fresh cheese.