Chicken tinga tacos

Ingredients

• For the chicken:
• 600 g boneless chicken thighs
• 1 tsp salt
• 2 bay leaves
• For the sauce:
• 3 ripe tomatoes, quartered
• 1 white onion, roughly chopped
• 2 chipotles in adobo, plus 1 tbsp of the sauce
• To serve:
• 12 small corn tortillas
• Coriander and lime wedges

Steps

1. Simmer the chicken with the salt and bay leaves in just enough water to cover, about 20 minutes. Shred it and keep 1 cup of the broth.
2. Blend the tomatoes, onion, chipotles and adobo sauce until smooth.
3. Fry the sauce in a wide pan for 8 minutes until it darkens, then add the chicken and enough broth to loosen it. Cook 10 more minutes.
4. Warm the tortillas, fill, and finish with coriander and a squeeze of lime.