1
In a medium saucepan, combine chicken, onion, one garlic clove, and 4 cups of water (or just enough to cover the chicken) and bring to a boil. Reduce heat to medium-low and cook until the internal temperature of the center of the thickest piece of chicken reaches 165°F.
2
Once it is fully cooked, take chicken out and set aside for 20 minutes; then shred it and reserve the chicken stock.
3
o prepare the tinga, place the tomatoes in a small saucepan and cover completely with water (about 3 cups). Bring the water to a boil over high heat, boil the tomatoes for 5 minutes, and then drain off the water.
4
In a blender, combine the boiled tomatoes, onion and garlic from the chicken stock, the additional garlic clove, chipotle puree, oregano and about ½ cup of the reserved chicken stock. Blend on high speed to make a smooth puree.
5
Add the blended mixture back into the saucepan containing the remaining chicken stock; bring to a boil and cook to reduce by half; add the shredded chicken to the reduced sauce. Season with salt and pepper to taste
6
Prepare the slaw by combining the cabbage, olive oil, lime juice, and salt and pepper to taste.
7
To serve, cut each bolillo in half lengthwise and spread refried beans on the bottom half. Add tinga, slaw, avocado, queso fresco, and a drizzle of Mexican crema.
