Bite-Size Chipotle Chicken Soft Tacos (tinga de pollo)

Ingredients for Bite-Size Chipotle Chicken Soft Tacos (tinga de pollo)

• 1 1/4 to 675g chicken breasts with skin and bones

• 1200ml water

• 1 large white onion, finely chopped and divided

• 2 grandi spicchi d'aglio

• 1 whole, 1 finely chopped

• 1 Turkish bay leaf

• Sale

• 450g plum tomatoes (about 4

• see Cooks' notes)

• 2 cucchiai di olio di canola

• 1/2 cucchiaini di origano secco

• 1 to 1 1/2 tablespoons finely chopped chipotle in adobo, including some sauce

• 24 (5- to 6-inch) soft corn tortillas

• 30g crumbled cotija or mild goat cheese

• 24 small sprigs coriander

• Instant-read thermometer (optional)

• a 3-inch round biscuit/biscuit cutter

Combine chicken with water, half of onion, whole garlic clove, bay leaf, and 1 teaspoon salt in a medium (3- to 4- quart) saucepan. Bring to a boil, then reduce heat and cook at a bare simmer for 10 minutes. Cover and let sit until chicken is just cooked through (74°C on an instant-read thermometer), about 15 minutes. Transfer chicken to a cutting board. Strain and reserve 240ml broth for tinga and save remaining broth for another use.

When chicken is cool enough to handle, shred it, discarding skin and bones.

Cut an X in the bottom of each tomato. Blanch in a saucepan of boiling water for 1 minute. Transfer tomatoes to a bowl of ice water. Peel and core, then finely chop.

Cook remaining chopped onion with 1/4 teaspoons salt in oil in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, about 5 minutes. Stir in garlic and crumble in oregano, then cook, stirring, until fragrant, 1 minute. Add tomato and continue to cook, stirring occasionally, until thickened but still saucy, 10 to 15 minutes.

Preheat oven to 177°C (a toaster oven works fine, too).

Add chicken, 180ml reserved cooking liquid, and chipotle to the tomato sauce and simmer, stirring occasionally, until thickened and excess liquid is almost completely evaporated, 10 to 15 minutes. Cool to warm and moisten with additional cooking liquid if mixture looks dry.

Meanwhile, using biscuit cutter, cut out a circle from each tortilla, stacking 12 in each of two folded sheets of foil (reserve remaining tortilla scraps for chilaquiles). Wrap each stack in foil and warm through in oven, 5 to 10 minutes.

To serve, arrange warm tortillas on a heated platter and divide chicken mixture among them (about 1 rounded tablespoon per tortilla), spooning it onto centre of each tortilla. Sprinkle with cheese and top each taco with a coriander sprig.

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