In a small saucepan, add the potatoes and enough water to cover them. Cook over medium heat for about 10 minutes or until tender. Drain and set aside.

While the potatoes are cooking, start cooking the chorizo in a medium skillet over medium-high heat.

When the chorizo is cooked halfway, add the sliced onions and cook until soft, about 4 minutes.

Add the shredded chicken, chicken stock, chopped tomatoes, chile chipotle, kosher salt, and black pepper to the skillet. Stir well and cover.

Simmer the mixture for 15 minutes to allow the flavors to meld.

Once done, add the cooked potatoes and gently mix all the ingredients together, being careful not to mash the potatoes.

Remove the skillet from heat and serve hot.

Serve your Chicken Tinga in burritos, on tortas, tostadas, or corn tortillas for tacos. Add toppings like avocado, radishes, lettuce, Mexican crema, queso fresco, or hot sauce.