Sort ingredients
uberjonas
QR Code
Listen
Pdf
To a medium pot, add the chicken breasts, onion, garlic, salt, black pepper, bay leaves, and water. Bring to a boil, reduce the heat, and simmer for 30 minutes.
Remove the chicken breast from the broth (do not discard any of the broth or the ingredients from the chicken pot!). With the help of two forks, shred the chicken into strings.
To a large skillet, add olive oil, and with the help of tongs, add the onions and garlic from the chicken broth. Bring the stove to medium heat and start cooking the softened onions and garlic, breaking them with a spoon or spatula.
Once the onions have just started to brown, add the cumin, oregano, and chipotle in Adobo sauce. Cook for about 1-2 minutes.
Next, add in the tomatoes, and about ⅓ cup of the chicken broth the chicken was cooked in. Cook for about 5-6 minutes.
Now, turn off the heat and blend the tinga sauce with an immersion blender or regular blender.
Lastly, return the chicken to the sauce and mix well.
Serve on warm corn tortillas or flour tortillas, topped with cotija cheese and cilantro, or with a side of my Rice and Beans.