Chicken Tinga Nachos Recipe

For the chicken tinga: 

1. Heat a tablespoon of canola oil in a medium oven-safe saucepan over medium heat. Add the chicken and brown all over. Remove from pot and set aside.
2. Preheat oven to 350F.
3. Heat the other tablespoon of canola oil and sauté the onions, garlic, bay leaf and jalapeno until fragrant, 5-7 minutes, then add the chipotles, chicken stock and cloves. Bring to a boil, mashing up the chipotle peppers with a wooden spoon, then reduce to a simmer.
4. Add chicken back to pot, stir to coat completely, cover with a lid and transfer to the oven. Cook for 2 hours, then remove from oven and allow to cool to room temperature. 
5. When chicken is cool enough to handle, shred it and set it aside.

To assemble the nachos:

1. Pile the chips on a serving platter, then distribute the shredded chicken evenly over the top. 
2. Sprinkle the shredded cheese over the top, then microwave for the minimum amount of time necessary to just melt the cheese — shouldn't be more than 10 seconds. Don't let those chips get soggy.
3. Garnish with sour cream and cilantro and serve immediately.