Tinga Verde Tacos

steps

1. In a medium pot, combine the chicken breasts, half of the onion, 2 of the garlic cloves, the bay leaf, chipotle chile, and salt. Cover with water and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer until the chicken is cooked through and tender, 20 to 25 minutes.
2. Transfer the chicken to a bowl to cool. Strain the cooking liquid into an airtight container, discarding the solids. Measure out 1 cup of stock and set aside. (Leftover stock can be stored in the fridge for 5 to 7 days or in the freezer for 2 to 3 months.)
3. using clean hands or 2 forks, shred the chicken as finely as possible.
4. In a medium nonstick skillet over medium heat, warm 2 tablespoons of the olive oil. Add the tomatillos, remaining 4 garlic cloves, the serrano, and the jalapeños. Sauté until softened, about 5 minutes. Remove from the heat and let cool slightly.
5. Transfer the sautéed ingredients to a blender. Add the cilantro and reserved cup of stock. Blend until the mixture reaches a uniform, pourable consistency. Season to taste with salt.
6. Slice the remaining onion half into half-moons. In the same skillet used for sautéing the ingredients, add the remaining tablespoon of olive oil and cook  the onion over medium heat until softened and translucent, about 5 minutes.
7. Pour the blended sauce into the pan with the onion. Bring to a simmer and cook for another 5 minutes, allowing the flavors to meld.
8. Add the shredded chicken and stir until well combined. Cook for an additional 5 minutes, allowing the chicken to absorb the flavors of the sauce.