Preparation Method

Begin by cutting the tortilla into (3) 3 inch rounds using a ring mold or cutter. Place in a mold and deep fry until crispy (about 15 seconds) drain, season and reserve. Dice the fire grilled chicken strips and dress with the mayonnaise, pureed chipotle and cilantro, less 3 leaves for garnish. Season and reserve.

Place the taco shells into the serving holder and evenly distribute the rice between the three. Top with the chipotle chicken salad and finally the reserved cilantro leaves. Place on a rectangular plate on an angle and at one end place a ramekin that contains both the salsa verde and salsa roja to create more visual interest.