Boil the chicken breast with the celery stalk, cilantro, 1/4 of an onion, 5 garlic cloves, and salt to taste. Let it boil for 20 minutes. In a separate pot, boil the tomatoes.

Shred the chicken. Slice 1 1/2 onions into half-moons. Heat a skillet with oil, add the onions, and when they turn translucent, add the shredded chicken.

Blend the boiled tomatoes with the chipotle peppers from the can, a pinch of cumin, and 5 garlic cloves. Pour this sauce over the chicken and onions, and let it simmer for 5 minutes.

To make the sopes, combine 1 1/8 lbs corn flour (about 500 grams) with 2 cups water, and mix until you have a dough that is not too thick or too runny.

Shape the dough into small thick tortillas. Once cooked, pinch the edges to form a border. Spread butter on them and place them back on the griddle over low heat. When the butter melts, add the chicken tinga, remove from the griddle, and place on a plate.

Top with lettuce, sliced tomato, onion half-moons, sour cream, fresh cheese, avocado, and your favorite salsa.

Watch my video on YouTube for more details about this recipe: https://www.youtube.com/watch?v=RwiQeFc4-6Q