Tostadas de tinga de pollo

Place chicken breast in a large pot. Add 100g of the white onion, 10g of the garlic cloves, bay leaf, and 3g of the salt. Cover with water and bring to a boil over high heat. Reduce heat to medium-low and simmer until the chicken breast is cooked through, about 20-25 minutes.

Remove the cooked chicken breast from the pot, reserving approximately 200g of the cooking liquid (chicken broth). Let the chicken breast cool slightly, then shred it into fine strands using two forks.

While the chicken breast cooks, prepare the sauce. Place Roma tomatoes in a separate pot, cover with water, and boil until softened, about 10-15 minutes. Drain the Roma tomatoes and let them cool slightly.