Step 1

Put the chicken breasts, whole onion half, garlic cloves, bay leaves, 1 teaspoon of the salt, and 3 cups water in a medium saucepan. Bring to a boil, then reduce heat to medium-low, cover, and cook for 10 minutes.

Step 2

Add the tomatoes, cover again, and cook for 10 minutes more, until the tomatoes are completely cooked, mushy and the skins start to break apart. Remove the chicken breasts and transfer to a bowl.

Step 3

With a slotted spoon, transfer the tomatoes, garlic, onion, bay leaves and ½ cup of the cooking liquid (that the chicken cooked in) to a blender. Add the chipotle chiles and the adobo sauce, the remaining ¼ teaspoon salt, and the pepper, and puree until smooth. Set aside.

Step 4

Once the chicken has cooled enough to handle, finely shred with your hands or two forks. You should have about 5-6 cups.

Step 5

Heat the oil and butter in a large skillet or casserole over medium-high heat. Once the butter has melted, add the sliced onion and cook for 3 to 4 minutes, until softened. Stir in the chicken and pureed tomato mixture, mix well, reduce the heat to medium and simmer for 10 minutes, until it darkens and thickens. Reduce the heat to low and slowly stir in the cream. Once incorporated, increase heat to medium-low and continue cooking for another 10 minutes, stirring occasionally. The sauce will have thickened further.

Step 6

Remove from heat and serve as a filling for Red Gorditas, tacos, tortas, or eat as is with a side of rice, or beans, or both.