Chicken & Chorizo Chilli

Soak two chipotle chillies in boiling water for 20 mins.
De seed, puree with small amount of soaking liquid.
Chop 1 large onion.
Fry with as much garlic as you dare until translucent.
Fling in 1 1/2 lb chopped chicken breast.
Fry until coloured. Stir in the chillie puree.
Add two 14 oz cans chopped tomato.
Add 1/2 lb chopped chorizo sausage.
Add plenty of chopped fresh leaf corriander.
Reduce until you like the look of the chicken.
Spoon into flour tortillas, sprinkle with cheese, salad, salsa etc.roll into buiritos
(sic) and warm thru in the oven.
This is very mild, so you might want to double up on the chipotles.