Chicken Tinga

½ or 1 whole canned chipotle chile en adobo (adjust according to taste for spiciness)

2 garlic cloves, unpeeled

14 ounces can crushed fire roasted tomatoes (Muir Glen is best)

2 tablespoons olive or vegetable oil

4 medium (1 1/2 pounds total) chicken thighs or chicken breast

1 medium white onion, thinly sliced

1 teaspoon dried oregano, preferably Mexican

3/4 teaspoon salt or to taste

To roast garlic: Meanwhile, roast unpeeled garlic on griddle or in skillet over medium heat, turning occasionally, for 15 minutes or until soft. (Note: They will blacken in spots.) Cool and peel.

To make puree: In food processor or blender, combine tomatoes and juices, canned chiles and garlic. Process to medium-fine puree. Heat 1 tablespoon oil in heavy, medium (2- to 3-quart) saucepan over medium-high. Add puree. Cook for 5 minutes, stirring, or until puree sears and thickens.

To cook chicken: Nestle skinless thighs or breasts into sauce. Cover. Set over medium-low heat. Cook for 25 minutes or until meat is thoroughly tender. Remove chicken to plate, leaving as much sauce as possible in pan. Cool chicken. Pull meat from bones in large shreds. (Note: There will be about 2 cups.)

Notes: Adapted from Rick Bayless’s Mexican Kitchen; use as filling for tamales.

Marcia