Step 1

Fry 1 cup chopped onion in a skillet with 2 tablespoon olive oil for 2 minutes, stirring occasionally. Add 3 garlic cloves and stir a few more minutes, until softened and lightly browned. Be careful not to burn it.

Step 2

Add 2 teaspoons tomato paste, 1 tablespoon chipotle chiles in adobo, 1 can diced tomatoes, ¼ teaspoon chili seasoning powder and 1 cup chicken broth. Stir to mix, bring to a boil over medium-high heat and simmer for 5 minutes on low heat.

Step 3

In a large saucepan or pot, fry 1 ½ pounds chicken pieces in the remaining 2 tablespoons olive oil, seasoning with ½ teaspoon salt and ¼ teaspoon black pepper, or to taste. It will take 10-12 minutes for both sides.

Step 4

Add the tomato sauce to the chicken (don’t wash the skillet) and the remaining 1 cup chicken broth. Simmer over low heat for 30 to 40 minutes, or until the chicken is soft enough to shred easily.

Step 5

Separate the chicken into strands by pulling apart the meat with two forks.

Step 6

Process the remaining sauce in a regular blender or with the immersion blender (my choice) until smooth.

Step 7

Put the shredded chicken back in the skillet, add a little sauce and heat for about 5 minutes over low heat, stirring.

Step 8

Let the mixture cool a little and serve on 8 tortillas with toppings of choice. See notes below.