A classic dish from Puebla, Mexico. Shredded chicken simmered in a sauce made from tomatoes, onions, and smoky chipotle chiles in adobo. Often served on tostadas, but delicious in soft tacos too.
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12 items
Poach the chicken thighs in water or broth for 15 minutes until fully cooked. Drain and shred
While chicken cooks, blend the tomatoes, chipotle peppers in adobo, garlic, and chicken broth until smooth
Heat vegetable oil in a large pan over medium heat. Sauté the sliced onion until soft and translucent
Pour the tomato sauce into the pan with onions. Add dried oregano and for 5 minutes to thicken
Stir in the shredded chicken thighs. Cook for another 5 minutes until meat is coated and hot
Serve on warm corn tortillas topped with avocado slices, a dollop of sour cream, and crumbled feta cheese (or cotija)
