Place chicken breasts in dutch pot and toss in dry ingredients.
Chop two chipotle peppers and toss into the dutch pot.
Add 2 tbsp of adobe sauce and the garlic, then top with beer.
Place on high heat and allow liquid to bubble and make sure all ingredients have combined.
Lower to a medium heat and allow to cook for 30 minutes.
Lower heat again to low and allow to cook for 1 hour. Checking regularly.
Once chicken is cooked through and can be easily shredded, turn off the heat and remove chicken from sauce, place chicken on chopping board and remove the skin and bones from the chicken and discard.
With a large fork, shred the chicken as much as you can, and then set aside.
With a slotted spoon, remove garlic and other bits of seasoning from the sauce.
Return the dutch pot with the sauce to a high heat and add cornstarch to thicken the sauce, use a whisk to incorporate if needed.
Allow sauce to thicken then taste. You might want to add one or two tbsp of adobo sauce, and perhaps another chipotle pepper. You may also want to add a little salt, pepper or sugar, according to taste.
Mix thoroughly after touching up seasoning and once good return the shredded chicken to the sauce.
Allow sauce to coat the chicken for a minute or two and then you are ready to serve.
Mix avocados, jalapeno, cilantro and lime juice together and season with a little salt.
Heat tortillas then add some chicken and top with avocado salsa and serve immediately