Tinga Poblana de Pollo

2 Instructions

1. 1

   Cover the chicken with cold water in a pot. Add 1/2 onion, 2 cloves garlic, 1 bay leaf and salt. Bring to a simmer and cook 18-25 minutes until just done.

2. 2

   Reserve 1 cup of the cooking broth. Shred the chicken into medium strands.

3. 3

   Char the jitomates on a dry comal over high heat, turning, until blackened in spots (8-10 minutes).

4. 4

   Blend the charred jitomates with the chipotles, adobo, 3 garlic cloves and the reserved broth until completely smooth.

5. 5

   Slice the remaining 1/2 onion into thin julianas — not diced. The strips give tinga its character.

6. 6

   Heat the oil in a wide pan over medium heat. Cook the julianas 6-8 minutes until translucent with a touch of color.

7. 7

   Pour in the blended sauce, add the remaining bay leaf and orégano. Cook 8-10 minutes until the sauce thickens and darkens.

8. 8

   Stir in the shredded chicken and cook 5 more minutes over medium-low so the meat absorbs the sauce. Remove the bay leaf.

9. 9

   Serve hot on tostadas, topped with crema, queso fresco, slices of aguacate and shredded lechuga.