Tinga de Pollo

Place the chicken breast in a pot with 100g of white onion, 15g of garlic cloves, the bay leaf, and 5g of salt. Cover with water and bring to a boil. Reduce heat and simmer for 20-25 minutes, or until the chicken breast is cooked through.

Remove the cooked chicken breast from the pot, reserving the cooking liquid as chicken broth. Let the chicken breast cool slightly, then shred it finely using two forks or your hands.

While the chicken breast is cooking, prepare the sauce. Place the roma tomatoes on a comal or in a dry skillet over medium-high heat. Roast them, turning occasionally, until their skins are charred and blistered and the tomatoes are softened, about 10-15 minutes.