Tinga De Pollo

Ingredients

• 2 pounds boneless skinless chicken breasts
• 2.5 tsp kosher salt
• 2 leaves bay leaves
• 4 cloves garlic cloves
• 2 tbsp neutral oil
• 12 ounces white onion – thinly sliced
• 28 ounces canned whole peeled tomatoes
• 3 peppers chipotle peppers in adobo (canned)
• 2 tbsp adobo sauce (from canned chipotles)
• 1 tsp Mexican oregano – rubbed between fingers
• 0.5 tsp ground black pepper
• corn tostadas – for serving
• refried beans – warmed (for serving)
• iceberg lettuce – shredded (for serving)
• Mexican crema – for serving
• queso fresco – crumbled (for serving)
• avocado – sliced (for serving)
• lime wedges – for serving

Instructions

1. Place the chicken breasts in a medium pot with the bay leaves, 1 garlic clove, and 2 tsp of the kosher salt. Add cold water to cover by about 1 inch, bring just to a gentle simmer over medium heat, and cook until the chicken is just cooked through, 15–20 minutes (165°F/74°C at the center). Turn off the heat, cover, and rest 5 minutes. Transfer chicken to a plate to cool slightly, then shred with two forks. Strain and reserve 1.5 cups of the poaching liquid.
2. While the chicken cooks, blend the canned tomatoes, chipotle peppers (seeded if you prefer milder heat), and adobo sauce until completely smooth.
3. Heat the neutral oil in a wide skillet over medium heat. Add the sliced white onion and cook, stirring, until translucent and lightly golden at the edges, 8–10 minutes. Finely mince the remaining 3 garlic cloves, add to the pan, and cook until fragrant, about 30 seconds.
4. Pour in the tomato–chipotle puree. Add the Mexican oregano, ground black pepper, and the remaining 0.5 tsp kosher salt. Simmer, stirring occasionally, until the sauce is thick, glossy, and the oil begins to separate at the edges, 8–10 minutes.
5. Stir in the shredded chicken and 1 cup of the reserved poaching liquid. Bring to a gentle simmer and cook, stirring occasionally, until the chicken is well-coated and the mixture is slightly saucy but not soupy, 8–10 minutes. If needed, add a splash more poaching liquid to reach a juicy, spoonable consistency; adjust seasoning to taste.
6. To serve, spread refried beans on corn tostadas and top with generous spoonfuls of the chicken tinga. Finish with shredded lettuce, a drizzle of Mexican crema, crumbled queso fresco, and slices of avocado. Serve with lime wedges.