1. Put the chicken breasts in a pot with the bay leaves, cover with water, add salt and simmer gently for 20-25 minutes until cooked through; let them cool a little in the liquid.
2. Shred the cooled meat into thin strands with two forks and keep a mugful of the cooking liquid.
3. Blend the tomatoes, the chipotle chilies with a spoonful of their adobo sauce, one garlic clove and the oregano with a little cooking liquid until smooth.
4. Heat the oil in a wide frying pan and soften the onion, cut into thin half-moons, with the rest of the chopped garlic over medium heat for 6-8 minutes until tender and lightly golden.
5. Pour in the tomato-chipotle sauce, simmer for 5 minutes, then stir in the shredded chicken and cook together for another 5-8 minutes until the sauce clings to the meat; loosen with a little cooking liquid if too dry and season with salt.
6. Serve on crisp tostadas with sour cream, avocado slices and crumbled cheese, or tucked into warm tortillas.
Tip: Control the heat with the number of chipotles – start with two and add more at the end, tasting as you go, if you like it hot.
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