Chicken Tinga

• active time: 5 mins
• total time: 30 minutes

Ingredients

6 cloves garlic

7 oz chipotle peppers in adobo 1 small can

15 oz fire roasted tomatoes

1 tsp Mexican oregano sub regular oregano if needed

1 tsp cumin

1 medium onion sliced

1 cup chicken stock low sodium preferred

2 bay leaves

4 cups cooked shredded chicken or 2lbs boneless skinless chicken

Directions

Add the garlic, chipotles, tomatoes, oregano, and cumin to a blender and blend until smooth. Set aside.

Caramelize the onions on sauté high then add the sauce, raw chicken, and chicken stock to the pot. Set to 5 minutes at high pressure. Quick release when done. Open the lid carefully then remove and shred the chicken. Add the chicken back to the sauce and simmer on sauté high for a couple more minutes until the sauce is reduced.