Put the chicken breast with 1 litre of water in a pan, bring to the boil and simmer for 15 minutes, until done. Take the pan off the heat and save the cooking liquid for later. Take two forks and use them to shred the chicken.
Remove the stems from the chipotle peppers. Roast them in a dry frying pan over medium heat for about 2 minutes. Then the essential oils are released and they will give off more flavour. Be careful not to scorch them, as this can make the sauce taste bitter in the end.
Then put the chipotle peppers in a pan, add 500ml of boiling water and let them soak for 15 minutes. Cut the cherry tomatoes in half, chop 1 onion and finely chop 2 cloves of garlic. Add this to the chipotle peppers with cooking water and grind with a hand blender or blender to a smooth sauce. Add 1 tsp thyme, 1 tsp oregano, 1 tsp brown sugar and salt and pepper to taste. Let it simmer on low heat for about 10 minutes.
Cut 1 onion into thin rings and heat a pan with 2 tbsp. olive oil. Fry the onion until soft and then add the chipotle sauce and the pulled chicken, fry for about 3 minutes. Add 100ml of the cooking water from the chicken and leave to simmer for another 15 minutes.
Heat the corn tortilla by frying both sides for 20 to 25 seconds in a frying pan without oil or butter over medium heat. Fill the tortillas with the chicken Tinga and finish with your favourite toppings such as; radish, feta, jalapeño, red onion, lime, sour cream and coriander.