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1. Place the chicken thighs, half of the white onion cut into chunks, 1 clove of garlic, the bay leaf and half the salt in a pot. Cover with water, bring to a boil, then reduce to a gentle simmer and cook 20 minutes until cooked through.
1.5 lb Boneless skinless chicken thighs,
0.5 pieces White onion, divided,
1.0 clove Garlic,
1 piece Bay leaf,
0.5 tsp Salt
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2. Transfer the chicken to a board and shred with two forks. Discard the onion and bay leaf.
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3. Char the Roma tomatoes under a broiler at high (about 260°C / 500°F) for 8 to 10 minutes, turning once, until blackened in spots and soft.
4 pieces Roma tomatoes
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4. Blend the charred tomatoes with the chipotle peppers, adobo sauce, remaining 2 garlic cloves, oregano, cumin, remaining salt and the chicken broth until smooth.
2.0 clove Garlic,
2 pieces Chipotle peppers in adobo,
1 tbsp Adobo sauce from the can,
1 cup Chicken broth,
1 tsp Mexican oregano,
0.5 tsp Ground cumin,
0.5 tsp Salt
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5. Thinly slice 1 white onion. Heat the vegetable oil in a large skillet over medium heat and cook half the sliced onion for 5 minutes until soft and golden. Pour in the blended sauce and simmer 8 minutes until slightly thickened.
0.5 pieces White onion, divided,
1 tbsp Vegetable oil
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6. Stir in the shredded chicken and simmer 8 to 10 minutes until the sauce clings to the meat. Taste and adjust the salt.
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7. Warm the corn tortillas on a dry hot skillet or comal for 30 seconds per side until pliable and lightly charred. Fill with the chicken tinga.
12 pieces Small corn tortillas
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8. Top with the remaining raw sliced onion, cilantro and a drizzle of crema. Serve with lime wedges cut from the limes for squeezing over.
0.5 pieces White onion, divided,
2 pieces Limes,
0.2 cup Fresh cilantro (garnish),
4 tbsp Mexican crema (garnish)
