Mexican Shredded Chicken Food

SHREDDED MEXICAN CHICKEN

Shredded Mexican Chicken image

This shredded Mexican chicken can be used for tacos, enchiladas, burritos, and tostadas. It's super simple and is probably the closest to authentic Mexican shredded chicken that I have experienced over the years.

Provided by Gary Thompson

Categories World Cuisine Recipes Latin American Mexican

Time 1h45m

Yield 6

Number Of Ingredients 11

Ingredients

3 quarts water as needed
6 each skinless, boneless chicken thighs, or more to taste
2 each skinless, boneless chicken breast halves
2 tablespoons ground cumin
2 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon dried oregano
2 teaspoons salt
½ teaspoon ground black pepper
¼ cup water
2 tablespoons cornstarch

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.

Nutrition Facts : Calories 265.3 calories, Carbohydrate 6.4 g, Cholesterol 93.1 mg, Fat 13.8 g, Fiber 1.6 g, Protein 28.2 g, SaturatedFat 3.7 g, Sodium 904 mg, Sugar 0.6 g

MEXICAN SHREDDED CHICKEN

Mexican Shredded Chicken image

This is a simple shredded chicken recipe. There's no need for taco seasoning packets, just make this recipe and you'll have yummy seasoned chicken ready for all of your Mexican/Tex-Mex recipes!

Provided by IceCreamCaker

Categories World Cuisine Recipes Latin American Mexican

Time 6h5m

Yield 6

Number Of Ingredients 10

Ingredients

6 skinless, boneless chicken breast halves
water to cover
¼ medium yellow onion, chopped
2 cups salsa
2 tablespoons minced garlic
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons cayenne pepper
2 tablespoons salt
2 tablespoons ground black pepper

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.

Nutrition Facts : Calories 183.9 calories, Carbohydrate 10.9 g, Cholesterol 67.1 mg, Fat 4.2 g, Fiber 3.6 g, Protein 27.1 g, SaturatedFat 1 g, Sodium 2936.2 mg, Sugar 3.3 g

SHREDDED CHICKEN - MEXICAN STYLE

Shredded Chicken - Mexican Style image

I am posting this for safe keeping. I made it up one night and it was really good. The amount of ingredients is for 1 chicken breast. All ingredients can be adjusted to taste. The garlic and cilantro cubes are found in the grocery store with the bullion. I used Knorr.

Provided by JenJenMarie

Categories Chicken Breast

Time 35m

Yield 2-3 tacos, 1 serving(s)

Number Of Ingredients 13

Ingredients

1 boneless skinless chicken breast, frozen
1/3 pot water
1 garlic, cube
1 cilantro, cube
1 chicken bouillon
3 slices red bell peppers
3 slices green bell peppers
1 dash dried onion
1 dash dried garlic
1/4 cup diced onion
1 dash of bolner's fiesta brand spanish rice seasoning
1 dash of bolner's fiesta brand new mexico chile powder
1 dash of morton's salt & limes or 1 dash twang beer salt

Steps:

Add all ingredients into sauce pot. Boil until most of the water is gone.
Remove chicken & shred using 2 forks.
Serve on a tortilla with cheese, sour cream, and a scoop of the concentrated veggie mix left in the pot. Can also be used for chicken enchiladas, quesadillas, King Ranch, etc.

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