Tacos de Tinga de Pollo

2 Instructions

1. 1

   Bring a pot of water to the boil, add salt, the bay leaf, and the chicken breasts. Reduce to medium heat and poach for 20 minutes, until the centre is no longer pink.

2. 2

   Remove the chicken, reserve the cooking liquid, and shred the meat with two forks. Set aside.

3. 3

   Slice the remaining onion half into thin half-moons or rings, and finely chop the garlic.

4. 4

   Heat the vegetable oil in a wide skillet over medium-low heat. Add the sliced onion and chopped garlic and cook gently until the onion is translucent — do not brown it.

5. 5

   In a blender, combine the chipotles en adobo (use 2-4 chipotles depending on heat tolerance), the tomatoes, salt, pepper, 1 tsp oregano, and 1 1/4 cups chicken stock. Blend until smooth.

6. 6

   Pour the blended sauce into the skillet with the onion and garlic. Add the bay leaf from the poach.

7. 7

   Simmer the salsa for 5 minutes, stirring occasionally, then taste and adjust seasoning.

8. 8

   Add the shredded chicken to the salsa and stir to coat thoroughly.

9. 9

   Cook for 5 minutes more, until the chicken absorbs the sauce. Adjust consistency: reduce further for drier tinga, or loosen with a splash of stock.

10. 10

    Remove the bay leaf and serve on warm corn tortillas with finely chopped white onion, a squeeze of lime, and an optional drizzle of crema.