Mexican Garachas Mexican Shredded Chicken Recipes

MEXICAN PULLED (SHREDDED) CHICKEN

Steps:

• Mix the olive oil (2 tablespoons), smoked paprika (1 tablespoon), ground coriander (1 teaspoon), ground cumin (1 teaspoon), garlic powder (1 teaspoon), kosher salt (1 teaspoon), black pepper (1/2 teaspoon), and lime juice and zest (from one lime) in a small bowl or glass measuring cup.
• Place the chicken thighs in a container, bowl, or large plastic bag. Pour the marinade on top (it will be thick) and or stir to coat each piece of chicken evenly (if in a bag, just smoosh it around until everything is evenly coated). Cover and refrigerate for at least 20 minutes, or as long as 24 hours.
• Heat a large (12-inch) non-stick skillet over medium high heat (see notes for other skillets). Add marinated chicken; sear without moving on one side for 5-7 minutes (check that it's not burning after 2-3 minutes- you may want to turn the heat down to medium if you have very hot burners or flip it earlier if it's cooking fast).
• Once the seared side is browned and looking crispy, flip to other side and sear, until chicken is cooked through to 165 degrees F or meat is no longer pink (another 5-10 minutes, depending on thickness and size of chicken. Turn the heat down to medium or medium-low if both sides are seared but inside is not yet cooked the whole way). If you have a lid to your skillet, you can cover it to speed up the cooking time a bit.
• Remove chicken from skillet to a cutting board. Allow to rest for 5 minutes, then shred with two forks. Optional: for an extra punch of flavor, you can return the shredded chicken to the skillet to coat in the cooking juices.
• Serve with a squeeze of fresh lime juice garnished with fresh cilantro, if desired. Use in enchiladas, on tacos or burritos, in bowls, or on its own as a main course.

MEXICAN GARACHAS & MEXICAN SHREDDED CHICKEN

Steps:

• 1. To make the dough, just add all your dry ingredients to a bowl and stir them up. Then cut in your butter (the original recipe used shortening). I used my fingers to evenly incorporate the butter. Then add your milk and stir it together until the dough forms a ball.
• 2. Next, lightly roll out the ball with your hands and divide it into 12 even pieces. Roll each of those into balls and you're ready to get started frying!
• 3. Use a oil frying thermometer, this will ensure that your dough will fry up perfect. Eventually you won't need it as you will get use to the process. In a skillet pan, fill pan with 2 inch deeps with oil. Heat to 350 degrees F.
• 4. While your oil is heating up, lightly flour a clean surface and roll out a ball of dough to roughly a 6 inch diameter circle. Try to make it as round as possible, but it doesn't have to be perfect.
• 5. Next, when your oil is hot, gently slide the dough into the hot oil. It should float immediately and start to puff up.
• 6. Each shell will only take about 2 minutes to cook. You could just fry it for about a minute on each side, turning it with tongs a few times to make sure it cooks evenly.
• 7. TO MAKE CHICKEN: Place chicken, water, garlic and salt in a large pot. Bring to a boil. Lower heat and continue to boil 35 minutes, with lid slightly off center.
• 8. In the meantime, prepare the sauce. In a large skillet, melt 1 Tbsp butter. Add tomato sauce, onion, garlic and 1 tsp salt, and bring to a boil. Reduce heat and simmer for 5 minutes.
• 9. Remove sauce from heat and allow to cool slightly. Place sauce in a blender. Add remaining ingredients, bell pepper through oregano. Blend until smooth. Season with salt and pepper to taste.
• 10. When chicken has finished boiling, remove from water and let cool enough to be handled. Using your fingers, shred the chicken. Discard any bones.
• 11. Combine chicken and sauce in a large bowl; serve warm. (Reheat chicken with sauce in pot if needed.)
• 12. Not to the layering part: You can layer up your Garachas any way you want. Using any toppings you want. If you want to melt the cheese, toss them into a warm oven until cheese is melted. If using refried beans, warm refried beans and spread on top of dough. Enjoy!

SLOW COOKER SHREDDED MEXICAN CHICKEN

Steps:

• Mix chile powder, paprika, onion, garlic, and cumin together in a small bowl.
• Pat chicken dry with paper towels. Lightly coat with olive oil and season with salt and pepper. Coat all sides of chicken with seasoning mix.
• Pour 1/2 of the salsa in a slow cooker and spread to cover the bottom. Place chicken on top and cover with remaining salsa.
• Cook on Low for 6 to 8 hours or on High for 4 hours, until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Shred chicken with tongs and stir thoroughly so it can absorb remaining juices in the slow cooker.

SHREDDED CHICKEN FOR ENCHILADAS, TOSTADAS, TACOS...

Steps:

• Place first four ingredients in a pot. Add just enough water to cover the chicken.
• Bring to a slow boil, cover, lower heat to maintain a simmer and cook until done, about 20 - 25 minutes. If using a whole chicken; cook approximately 50 - 60 minutes.
• Remove chicken from pot, let cool and shred. (I cool my chicken in the refrigerator to be safe) If using a whole chicken; remove meat from bones and shred. Reserve broth.
• In a large pan, melt butter over low heat.
• Add the remaining ingredients listed, except tomato sauce, salt, and broth.
• Sauté until soft, about 10 minutes.
• Stir in shredded chicken and briefly sauté.
• Add tomato sauce and ½ cup of reserved broth.
• Salt to taste.

SHREDDED MEXICAN CHICKEN

Steps:

• Remove remaining fat and skin from chicken.
• Rub lime halves all over chicken and allow to sit to impart flavor.
• In a large pot, bring next 6 ingredients to a boil.
• Add chicken, reduce heat and simmer until chicken is cooked (about 20 minutes, depending on size).
• Meanwhile, mix salsa, cumin and chili powder in a large bowl.
• Drain chicken until it is cool enough to handle.
• Add chicken to salsa mixture and shred chicken with two forks, stirring to distribute salsa and seasoning.
• Add salt and pepper to taste.

MEXICAN SHREDDED CHICKEN

Steps:

• Place chicken breasts into the bottom of a slow cooker. Add enough water to just cover. Add onion, salsa, garlic, cumin, chili powder, cayenne, salt, and black pepper; stir.
• Cook until chicken breasts are no longer pink in the centers, on High for 6 hours or Low for 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken to a plate and shred with 2 forks.