1. Wash chicken legs in the lukewarm water, season with salt and pepper. Stew the meat with a bit of oil and water until tender.
2. Meanwhile, prepare tomato sauce. Cook uncut tomatoes in water for approximately 20 minutes until their skins start to crack. Then, remove them, and puree it all together with cut onion and a clove of garlic until smooth. After that, add a chipotle sauce to taste. Usually, a half tin is used.
3. Cook the sauce over a gentle heat until boiling. Do not forget to add salt and pepper. The thickness should be somewhere between milk and cream. If the sauce is thicker than that, add a little bit of lukewarm water. After that, flavor with 3 tablespoons of leftover juice from the roasted chicken legs. If you don’t mind a little bit of MSG, you can add a chicken bouillon to the sauce, in order to enhance the flavor of the meal.
4. In the course of making the sauce, check the meat. If it is done, leave it to get cooler, either outside or inside. And now the fun part starts. Pick the meat off the bones, remove the skin, and tear the meat into small pieces.