Shredded Mexican Chicken Recipes

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:

• Fill a 6- to 8-quart pot halfway with water.
• Wash and rinse chicken thighs and breasts thoroughly and place into the pot with cumin, chili powder, garlic powder, oregano, salt, and pepper. Bring to a boil and cook, uncovered, for 20 minutes. Reduce heat to a simmer, cover, and cook for 30 minutes.
• Remove the lid and simmer for 10 minutes. Shred chicken in the pot with 2 forks so it can absorb some of the moisture. Simmer until stock has reduced, 20 to 30 minutes.
• Mix 1/4 cup water and cornstarch together in a small bowl. Stir into the pot and cook until sauce is thick, about 10 minutes.

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 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 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.

SLOW COOKER SHREDDED MEXICAN CHICKEN

Steps:

• Rub chicken breasts with oil and place in the bottom of your slow cooker. Add all of the remaining ingredients except for the hot sauce. Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.
• Shred the chicken and let it cook on low for an additional 20 minutes to absorb some of the liquid/juices. Drain all excess liquid (see note***). Taste and add hot sauce to taste if desired.

AUTHENTIC MEXICAN SHREDDED CHICKEN TACOS

Steps:

• Add all the Ingredients in proper way