La Banderita Yucatan Roasted Chicken with Soft Tortillas | Justine Schofield Recipe

Ingredients

• 8 x La Banderita 6″ flour and/or corn tortillas
• 4 chicken marylands
• 2 onions, finely sliced
• 1 tbs. coriander seeds, toasted
• 1 tbs. cumin seeds, toasted
• 1 tsp. black peppercorns, toasted
• 1 tbs. dried oregano
• 1 chipotle in adobo sauce, chopped plus 1 tbs. of its sauce
• 1 cup of orange juice
• 1 tbs. apple cider vinegar
• 1 cup chicken stock