Tinga de Pollo con Chipotle (Shredded Chicken in Chipotle Sauce)

• 1 tbsp Olive oil
• 1 large Yellow onion
• 3 cloves Garlic
• 2 tsp Dried oregano
• 4 medium Tomato, ripe
• 3 tbsp Chipotle sauce
• 500 ml Chicken stock
• 800 g Chicken thighs, boneless, skinless
• 12 pieces Corn tortillas
• 2 pieces Lime

1. Peel and thinly slice the onion. Peel and finely chop the garlic, then strip the oregano between your fingers to wake up the flavour.
2. Heat the olive oil in a large pot over a medium heat. Add the onion and cook for 8 to 10 minutes, stirring often, until soft and lightly golden.
3. Stir in the garlic and dried oregano and cook for 1 minute until fragrant. Add the tomatoes and cook for 3 to 4 minutes, stirring, until they start to break down.
4. Stir in the chipotle sauce, then pour in the chicken stock. Add the chicken thighs and bring to a gentle simmer.
5. Cover and simmer on a low heat for 18 to 22 minutes, turning the chicken once, until it is tender and pulls apart easily. Transfer the chicken to a bowl with tongs, keeping the sauce in the pot.
6. Simmer the sauce uncovered for 5 to 7 minutes until slightly thickened and glossy. Shred the chicken, then return it to the pot and stir to coat; cook for 2 minutes to meld the flavours.
7. Warm the corn tortillas in a dry pan or directly over a low flame, turning, until pliable. Serve the tinga in the warm tortillas with lime wedges for squeezing over.

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