In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. You want the oil to shimmer but not smoke. Add in the chopped yellow onion and cook until softened, stirring occasionally, for about 5 to 7 minutes. You’re looking for the onions to turn translucent and sweet.
Next, stir in 2 cloves of garlic, 1 teaspoon of Mexican oregano, and ½ teaspoon of ground cumin. Cook until fragrant, about 1 to 2 minutes. The kitchen should smell warm and inviting; this is where the flavors begin to meld.
Now, stir in the 15 ounces of diced fire-roasted tomatoes, 1 cup of low-sodium chicken broth, 2 bay leaves, ½ teaspoon of kosher salt, and ground black pepper to taste. Add in the 2 pounds of boneless, skinless chicken breasts and bring the mixture to a simmer. You’ll see tiny bubbles forming, which means we’re on the right track.
Cover and let this simmer until the chicken is cooked through, about 20 to 30 minutes. It's essential to check the chicken; it should be tender and white throughout. Once done, set the chicken aside on a plate and discard the bay leaves.
Add the 2 tablespoons of chipotle peppers in adobo sauce to the pot. Use an immersion blender to blend the sauce until smooth. You’re aiming for a creamy consistency that will coat the chicken beautifully.
Continue to simmer the sauce until it thickens, about 10 to 15 minutes. You’ll notice the sauce bubbling and reducing, becoming richer in flavor.
While the sauce thickens, shred the cooked chicken and return it to the pot. Stir gently until everything is combined and warmed through. This is the moment when all the elements come together, creating a luscious filling.
Heat a cast iron skillet over medium-high heat. Once hot, cook the 8 corn tortillas for 1 to 2 minutes per side until warmed through. You want them pliable, so they won’t tear when you fill them.
Serve the Chicken Tinga immediately in the tortillas, topped with cotija cheese, diced red onion, and chopped fresh cilantro. The final presentation should be colorful and inviting.
