1-Begin by bringing 2 cups of water or low-sodium chicken stock to a boil with 2 garlic cloves, 1 small onion cut in quarters, 2 bay leaves, ¼ teaspoon dried Mexican oregano, and 1 teaspoon salt. Add 1 ½ pounds of boneless, skinless chicken breasts or thighs and simmer for 12-15 minutes until fully cooked, skimming off any foam that rises. Once done, set the chicken aside to cool and shred it later with forks for that tender texture.

2-Next, if you’re using fresh tomatoes, simmer 4-5 Roma plum tomatoes in water until they’re soft but still hold their shape, then blend them with 1 ½ teaspoon salt, ¼ teaspoon black pepper, and 2-3 chipotle peppers from the 7 ounces can of chipotle chiles in adobo sauce adjust the peppers based on how spicy you like it. If you opt for canned tomatoes, just blend 1 can (28 ounces) crushed tomatoes directly with the chipotle and seasonings for a quicker mix.

3-Heat 5 tablespoons of vegetable oil in a skillet over medium heat, then sauté 2 large thinly sliced onions and 2-3 garlic cloves for 5-6 minutes until they’re translucent and fragrant. This step adds a nice base layer of flavor that really makes the dish pop. Now, pour in your blended tomato-chipotle sauce along with the remaining ¼ teaspoon Mexican oregano, ¼ teaspoon dried thyme, ¼ teaspoon dried marjoram, and ¼ teaspoon black pepper, then let it simmer gently for 7-8 minutes, stirring now and then until the sauce thickens and darkens.

4-Finishing Touches Shred the cooked chicken and stir it into the sauce, letting it simmer briefly to soak up all those smoky flavors. For a lighter take, try our Mexican enchilada lasagna recipe which pairs well with this. Serve it warm in tortillas or over rice, and you’re set for a crowd-pleasing meal that takes about 1 hour total. If the sauce feels too thin, simmer it longer or add a bit of crushed corn tortillas to thicken it up.