Tinga Breakfast Tacos

Bring a medium-sized pot filled about halfway with water to a boil over medium-high heat.

Add the 1/4 of onion, garlic, bay leaf, tomato, and chicken breasts to the pot. Allow this to boil for 20 minutes, or until the chicken is cooked through, then transfer the chicken to a cutting board and shred into bite-sized pieces.

Transfer the onion, garlic, tomato, and 1/2 cup of cooking water to a blender and add the chipotle peppers, oregano, cumin, salt, and pepper. Blend until completely smooth.

Heat the oil in a large skillet over medium heat and add the sliced onion and shredded chicken. Sauté for about 5 minutes, then reduce the heat to medium-low and add the blended sauce.

Toss to combine and allow this to simmer for about 10 minutes or until the onions have completely softened and the chicken is tender. Adjust seasoning to taste as needed, then set aside.

In a separate skillet over medium heat, briefly warm the tortillas then set them aside.

Generously spray the skillet with cooking spray, then pour 1/5 of the scrambled eggs into the skillet. Tilt the skillet from side to side to create one even, thin layer of egg.

Season with salt, then once the top is cooked (which should only take about a minute or two), add one flour tortilla directly on top and very carefully flip the tortilla and egg using a spatula.

Allow this side to briefly warm in the skillet, then transfer to a plate and set aside. Complete these steps until all the eggs and tortillas have been cooked and assembled.

Divide the chicken tinga between the 5 tacos and top with chopped cilantro, cheese and sliced avocado.

Enjoy!