Chicken tinga tacos filling

Ingredients

• 500 g of chicken breast (or beef or pork)
• 2 onions, peeled and cut in half
• 1 Italian bell pepper, washed and seeded
• 1 fresh chili pepper (or Tabasco sauce as an alternative)
• 70 ml of extra virgin olive oil
• 4 peeled, seeded, and diced tomatoes
• salt

Cook the chicken, salt, onion, and bell pepper in water for 10 minutes.

Separate the meat from the vegetables, chop the meat by hand or with a knife, and dice the vegetables.

Heat the vegetables in the oil. When they start to soften, add the remaining tomatoes and cook for 10 minutes, then blend.

In a separate pot, combine the shredded chicken, the tomato sauce, the chopped chili pepper, and the remaining tomatoes. Cook together for 10 minutes, until the desired consistency is reached.