Tinga Poblana

In a large pot, combine 800g chicken breast with 100g white onion (roughly quartered), 10g garlic cloves (peeled), 1g bay leaf, and 5g 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 and tender. Remove chicken from the pot, reserving 500g of the cooking broth. Once cool enough to handle, shred the chicken breast using two forks or your hands.

While the chicken cooks, prepare the sauce ingredients. Roast 500g Roma tomatoes, 50g white onion (roughly chopped), and 10g garlic cloves (peeled) on a comal or in a dry pan over medium heat until softened and slightly charred. Alternatively, boil them until tender.

Transfer the roasted Roma tomatoes, white onion, and garlic cloves to a blender. Add 70g chipotle chiles in adobo and the reserved 500g chicken broth. Blend until very smooth.