Fill a medium pot with water, and bring to a simmer. Add in bay leaf, peppercorns, cloves, and gently lower in chicken breasts. Simmer for 25-30 minutes, or until chicken has completely cooked through. Remove chicken from pan, and allow to completely cool before shredding.
Place tomatoes on a lined baking sheet and place under broiler for 15 minutes, or until charred. Transfer to a blender, and add chipotle, cumin, and nutmeg. Blend until smooth.
Add olive oil to a large pot on medium heat, and add onions and chorizo. Cook until onions have softened. Then add in garlic, and saute for 10-15 seconds or until aromatic.
Pour blended tomato mixture into pot with onions, and add one cup of the cooking liquid from the chicken. Season with salt to taste and bring to a simmer.
Add shredded chicken back into the pot, and simmer for 15 minutes to slightly reduce the sauce.
Chicken tinga tacos:
Warm corn tortillas and top with chicken tinga, finely chopped sweet onion, coriander, sliced avocado, and a squeeze of lime.
Chicken tinga grilled cheese:
Slice 2 pieces of bread off a crusty loaf (Italian, French, Country). Spread a little butter on one side of each slice.
Scatter a generous handful of grated cheddar and mozzarella on one slice of bread (on the non-buttered side), and top with a spoonful or two of chicken tinga spreading it evenly to the edges of the bread. Top with more cheese, and sandwich with other slice of bread (buttered side up).
Cook in a pan on medium-heat for three to four minutes on each side until golden and crispy, and melted in the middle.
