In this simple Mexican recipes, poached chicken is shredded and added to a smoky tomato-chipotle sauce. Pile the meat on top of tortillas (soft or fried), use as a topping for nachos, or eat alongside beans and rice.
2 bone-in chicken breasts (about 1¼ to 1½ pounds)
1 large white onion
5 cloves garlic
2 Evermill bay leaves
3 tablespoons Diamond Crystal kosher salt, plus more to taste
3 tablespoons vegetable oil
1 teaspoon Evermill oregano
1 teaspoon Evermill ground cumin
1 (15 ounce) can diced tomatoes
2 to 3 chipotle chiles in adobo sauce, minced
Warm corn tortillas, for serving
Sliced avocado, for serving
Cilantro leaves, for serving
Crema or sour cream, for serving
Put the chicken breasts in a large saucepan. Dice half of the onion and add it to the pot. Peel three garlic cloves, smash them with the side of your knife and add to the pot along with the salt and bay leaves. Add cold water to cover. Bring to a lively simmer and simmer until the chicken is cooked through, 20 to 25 minutes. Remove the chicken from the poaching liquid and set on a rimmed plate to cool. Reserve ¼ cup of the poaching liquid and discard the rest. When cool enough to handle, shred the meat, discarding the bones and skin. Set aside.
Thinly slice the remaining onion half and mince the remaining garlic cloves. In a large frying pan heat the oil over medium heat. Add the onions and garlic and a generous pinch of salt and cook, stirring, until the onions have softened and are beginning to brown, 6 to 7 minutes. Add the oregano and cumin and cook, stirring, one minute more, then pour in the tomatoes and add the chipotles and stir to combine. Cook, stirring occasionally, until the liquid has reduced a bit, 10 minutes. Season to taste with additional salt. Stir in the shredded chicken and the reserved poaching liquid and stir to combine; the mixture should be juicy. Season to taste again.
Serve the tinga with warmed corn tortillas, sliced avocado, cilantro and crema.