Tinga de Pollo

Ingredients

• 800 g (1 3/4 lb)chicken breast — poached and shredded
• 6roma tomatoes — charred and blended
• 4chipotles in adobo — chopped, with 2 tbsp adobo
• 2white onions — thinly sliced
• 4 clovesgarlic — minced
• 1 tspMexican oregano
• 2bay leaves
• 1 cupchicken broth
• 3 tbspneutral oil
• 12tostadas or bolillos — to serve
• 1avocado — sliced
• 1 tspfine salt

Method

1. Place the chicken breasts in a large pot and cover them with water. Add one of the white onions, cut in half, and two cloves of garlic, peeled and slightly crushed. Bring the water to a gentle simmer over medium heat. Cook until the chicken is opaque and cooked through, about 20 minutes. Remove the chicken from the pot and let it cool slightly before shredding it with two forks. Reserve 1 cup of the cooking broth for later use.
2. In a large skillet, heat 3 tablespoons of neutral oil over medium heat. Slice the remaining white onion into thin rings and add them to the skillet. Cook, stirring occasionally, until the onion is soft and golden at the edges, which should take about 10 minutes. The onions should have a sweet aroma and a light caramel color.
3. While the onions are cooking, place the roma tomatoes directly over a gas flame or under a broiler to char their skins, turning occasionally until they are blackened and blistered. Transfer the charred tomatoes to a blender along with the chipotles in adobo and the remaining two cloves of garlic. Blend until smooth, creating a rich, smoky sauce.
4. Once the onions are ready, carefully pour the blended tomato-chipotle sauce into the skillet with the onions. Stir well to combine and bring the mixture to a simmer. Add 1 teaspoon of fine salt, 1 teaspoon of Mexican oregano, and the bay leaves. Cook for about 10 minutes, allowing the flavors to meld and the sauce to deepen in color.
5. Add the shredded chicken to the skillet, along with 1 cup of the reserved chicken broth. Stir to coat the chicken evenly with the sauce. Continue to simmer until the sauce is thickened and clings to every strand of chicken, about 15 minutes. The mixture should be moist but not watery, with a rich, inviting aroma.
6. To serve, pile the Tinga de Pollo onto tostadas or into split bolillos. Top with slices of avocado, a dollop of crema, and a sprinkle of cheese if desired. Serve immediately, allowing the warm, flavorful chicken to contrast with the fresh toppings.