Shredded Chicken Tacos

Shredded chicken, known as "pollo deshebrado" in Spanish, Preparation involves simmering chicken in a flavorful broth until it becomes tender, succulent shreds. The cooked chicken is then seasoned with a blend of aromatic spices, such as cumin, chili powder, garlic, and onions.

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Course: Dinner, Lunch

Cuisine: American, Mexican, Tex-Mex

Keyword: shredded chicken, taco

Prep Time: 10

Cook Time: 40

Servings:

Calories: 536kcal

Equipment

Ingredients

2 pounds skinless chicken breasts, or thighs bone-in, or boneless - just adjust the cooking time
2 tsp white vinegar
1/4 cup water
16 oz Fire Roasted Diced Tomatoes, or something similar
2 tsp minced garlic
2 tsp ancho chile powder
1 packet taco seasoning
1 tsp ground cumin
2 tsp oregano
1/2 tsp sugar
2 Tbsp neutral oil, like corn or sunflower
2 Tbsp canned chipotle, with sauce Pepper chopped - to taste
10 corn tortillas, or flour if you prefer, just make sure they are taco size, and not burrito size warmed

For the Garnish:

1/4 cup finely chopped white onion
2 cups shredded iceberg lettuce
1 lime cut into wedges
4 Tbsp coarsely chopped fresh cilantro
pico de gallo, salsa, or hot sauce

US Customary - Metric

Instructions

Preheat your oven to 375°F and line a baking sheet with foil. Pat the chicken dry with paper towels and rub with oil, salt, and pepper. Bake for about 30 minutes or until cooked through. (Internal temp. of 170℉, juices run clear)
In a large bowl, whisk together the water, taco seasoning, tomato sauce, vinegar, garlic, oregano, cumin, and sugar. Set aside.
When the chicken is done, let it rest for 10 minutes and then shred it with two forks. Transfer it to a large skillet over medium-high heat and pour the sauce over it. Stir well to coat and simmer until slightly thickened, about 5-10 minutes.
Warm up your taco shells or tortillas in the microwave or oven according to the package directions. Spoon some chicken and sauce onto each shell or tortilla and top with your favorite toppings. Enjoy!
Your choice of toppings (such as cheese, lettuce, tomato, onion, cilantro, sour cream, salsa, etc.)
Serve with tortilla chips, or nachos, and refried or black beans, and maybe some elote (Mexican style corn on the cob), and Mexican rice.

Notes

Serve with these dished for a complete dinner:

Restaurant Style Mexican Rice

Elote - Mexican Street Corn

Pico de Gallo - The Ultimate Mexican Salsa

Nutrition