Chicken tinga is an easy and delicious Mexican recipe. Chicken tinga can be served with warm corn tortillas, on tostadas or even in gorditas.
Heat two tablespoons of olive in a pot over medium heat. When hot add the onion, garlic and bay leaves. Season with salt and pepper and cook for two minutes.
Add the tomatoes and chipotles to the pot. Cover and simmer over medium low heat for ten minutes or until the tomatoes have softened.
Add the shredded chicken to the pot and cook for another five minutes or until chicken is hot.
Remove from heat. Serve with warm corn tortillas, tostadas or gorditas.