Chicken Tinga | Mary DiSomma

Ingredients

• 2 pounds skinless boneless chicken breast
• 1 teaspoon salt
• 1 peeled white onion, cut into quarters
• 2 whole peeled garlic cloves
• 2 tablespoons canola or olive oil
• 1 large or 2 medium onions, peeled and thinly sliced
• 2 garlic cloves, minced
• 5 Roma tomatoes, coarsely chopped
• 1 tablespoon tomato paste
• 2 to 3 chipotle peppers packed in adobo sauce
• 1 to 2 tablespoons adobo sauce, to taste
• ¼ to ½ cup of water (as needed)
• ¾ teaspoon salt
• ⅛ teaspoon ground black pepper
• ½ teaspoon dried oregano
• ¼ teaspoon dried thyme
• Shredded Iceberg lettuce
• 1 (15 ounce) round queso fresco, crumbled
• 1 (15 ounce) container sour cream
• Tortilla chips