Shredded Chicken Tinga in Chipotle Tomato Sauce

What you need

• 700 g (1 1/2 lb) boneless chicken breasts, about 2 large
• 2 white onions, 1 halved, 1 thinly sliced
• 4 cloves garlic, peeled
• 1 bay leaf
• 2 tsp salt, plus more to taste
• 500 g (1 lb) ripe plum tomatoes, about 5, halved
• 2 chipotle chillies in adobo, plus 1 tbsp of the adobo sauce
• 1 tsp dried Mexican oregano
• 2 tbsp vegetable oil
• 8 tostadas or corn tortillas, for serving
• Mexican crema, for serving
• queso fresco, crumbled, for serving

Method

Restated from the original video

1. 1

   Put the chicken in a pot with the halved onion, half the garlic, the bay leaf and 1 tsp of the salt. Add water to cover by 2 cm.

2. 2

   Bring to a boil, then lower the heat, cover and keep at a bare simmer for 20-25 min. The thickest part should read 74 °C (165 °F) and show no pink.

3. 3

   Lift out the chicken and let it cool for a few minutes. Keep 250 ml (1 cup) of the poaching liquid.

4. 4

   Pull the chicken into fine shreds with two forks.

5. 5

   Blend the tomatoes, the rest of the garlic, the chipotles with their adobo, the oregano, the remaining salt and the reserved poaching liquid until smooth.

6. 6

   Heat the oil in a large frying pan over medium heat and fry the sliced onion until soft and translucent, 5-7 min.

7. 7

   Pour the tomato sauce over the onion and simmer, stirring now and then, until it darkens and thickens slightly, 8-10 min.

8. 8

   Stir in the shredded chicken and simmer for 5 min more so it soaks up the sauce. It should be moist, not soupy.

9. 9

   Taste and adjust the salt.

10. 10

    Pile the tinga onto tostadas or warm tortillas and top with crema and queso fresco.

Imported from masienda.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.