Chicken tinga

• 4 u Tomato (ripe)
  Swaps (1)
• 2 u Onion (1 for the stock and 1 thinly sliced)
• 3 cloves Garlic
• Salt (to taste)
• 2 tablespoons Vegetable Oil
• 1 u Avocado (to serve)
• 1 leaf Bay Leaf
• 100 g Queso Fresco (crumbled, to serve)
• 1 teaspoon Oregano (dried)
• 100 ml Sour Cream (to serve)
  Swaps (1)
• 700 g Chicken Breast (or skinless thighs)
  Swaps (2)
• 12 u corn tortillas (or tostadas)
• 2 u Chipotle chillies in adobo (plus a spoonful of their sauce)

Instructions

1. 1

   Put the chicken in a pot with half an onion, a garlic clove, the bay leaf and salt, cover with water and simmer gently until tender.

   20 min

2. 2

   Lift out the chicken, let it cool slightly and shred it with two forks. Keep a cup of the stock.

   5 min

3. 3

   Blend the tomatoes with the chipotles, their sauce, the remaining garlic, the oregano and half a glass of the stock into a smooth sauce.

4. 4

   Heat the oil in a deep frying pan and soften the sliced onion over medium heat until soft and translucent.

   7 min

5. 5

   Pour the sauce over the onion and cook until it darkens slightly and thickens.

   8 min

6. 6

   Add the shredded chicken, mix well and cook a few minutes more, adding stock if it looks dry. Season with salt and serve on the tortillas or tostadas with the cream, cheese and avocado.

   5 min