Chicken Tinga

• 1 pound whole boneless chicken breast
• 4 plum tomatoes
• 1 1/4 large white onions
• 3 cloves of garlic
• 2 tablespoons canned chipotle
• 1 teaspoon Mexican oregano
• 1/4 teaspoon black pepper
• 1 cup chicken broth
• 3 tablespoons cooking oil
• Salt to taste

1. SHREDDED CHICKEN
2. In a large saucepan cover the chicken with an inch of water
3. Bring water to a boil. Reduce heat and simmer for 20 minutes
4. Remove chicken from the cooking water. Save the broth
5. Allow chicken to cool to the touch
6. Finely shred the chicken. Yields approximately 4 cups
7. CHIPOTLE TOMATO SAUCE
8. Clean, seed and chop the tomatoes
9. Add tomatoes to the blender jar
10. Add 2 tablespoon canned chipotle to your blender jar. Use 3 tablespoons if you prefer it spicier
11. Add 1 clove of garlic to blender jar
12. Add 1 teaspoon Mexican oregano to blender jar
13. Add 1/4 teaspoon black pepper to blender jar
14. Add 1 cup of the reserved chicken broth
15. Blend until smooth. About 1 minute
16. PREPARATION
17. Thinly slice 1 large white onion. Yields approximately 1 1/2 cups
18. Mince 2 cloves of garlic
19. Heat your large frying pan over medium-low heat and add 3 tablespoons of cooking oil
20. Add the sliced onions to the pan. Cook until the onion starts to become translucent about 4 minutes. Do not allow the onion to brown
21. Add the minced garlic to the pan cook for 1 more minute
22. Turn the heat to medium and slowly pour the sauce into the pan with the onions and garlic
23. Cook for 5 minutes. The sauce will start to reduce
24. Turn the heat to low
25. Add the shredded chicken to the pan and mix well with the sauce
26. Cover the pan and allow to simmer for 20 minutes. During this time the sauce will reduce even more and coat the chicken and onion
27. Salt to taste
28. Serve as a taco or tostada filling

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