Chicken Tinga Tacos

Smoky shredded chicken simmered in a chipotle-tomato sauce, piled into warm corn tortillas with crisp toppings.

• 1 lb boneless skinless chicken breast
• 3 medium ripe tomatoes
• 2 chipotle peppers in adobo sauce
• 1 medium white onion
• 3 cloves garlic
• 1 tsp dried oregano
• 1 bay leaf
• 2 tbsp olive oil
• 8 small corn tortillas
• 1 tsp salt

Method

1. Place chicken in a pot with the bay leaf and half the onion; cover with water, simmer 18 minutes until cooked, then shred and reserve 1 cup of the cooking liquid.
2. Blend the tomatoes, chipotle peppers, garlic, oregano and remaining onion into a smooth sauce.
3. Heat olive oil in a skillet, pour in the sauce and cook 5 minutes until thickened and deepened in color.
4. Add the shredded chicken and reserved liquid; simmer 8 minutes until the chicken absorbs the sauce. Season with salt.
5. Warm the corn tortillas and fill with the tinga. Top with sliced avocado, onion and cilantro.