Perfect Shredded Chicken Tacos Food

EASY SHREDDED CHICKEN TACOS

Easy Shredded Chicken Tacos image

This is a great recipe for easy shredded chicken tacos that I've been using for years. Great for a weeknight or a weekend meal!

Provided by SMJ0724

Categories World Cuisine Recipes Latin American Mexican

Time 55m

Yield 8

Number Of Ingredients 11

Ingredients

¼ cup water
1 (1 ounce) packet taco seasoning mix
2 (8 ounce) cans tomato sauce
2 teaspoons white distilled vinegar
2 teaspoons minced garlic
2 teaspoons ground oregano
1 teaspoon ground cumin
½ teaspoon white sugar
2 tablespoons olive oil
2 pounds skinless, boneless chicken breasts
8 taco shells, warmed

Steps:

Mix water and taco seasoning in a large bowl. Add tomato sauce, vinegar, garlic, oregano, cumin, and sugar; mix well.
Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 5 minutes per side. Add tomato sauce mixture and bring to a boil. Reduce heat to medium-low, cover, and simmer until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Remove chicken breasts from the pan and shred meat with 2 forks when cool enough to handle. Return shredded chicken to the pan with the tomato sauce. Cook and stir until chicken is coated with sauce and sauce reduces a bit, about 5 minutes.
Transfer chicken and sauce to a serving bowl and spoon onto taco shells.

Nutrition Facts : Calories 244.3 calories, Carbohydrate 15.7 g, Cholesterol 58.5 mg, Fat 9 g, Fiber 1.7 g, Protein 24 g, SaturatedFat 1.8 g, Sodium 658.8 mg, Sugar 3.3 g

SHREDDED CHICKEN TACOS

Shredded Chicken Tacos image

A recipe I found from Goya when looking for authentic chicken taco recipes. This is what the recipe stated: "Bone and skin are left on the chicken breasts so they're extra flavorful as they simmer in tomato sauce and a blend of savory seasonings." Their recipe stated to use all their brands for the seasoning, vinegar, oil etc., but using what you have on hand will work. The "Adobo with pepper" is a seasoning I found in my stores ethnic isle.

Provided by diner524

Categories Lunch/Snacks

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

16 ounces tomato sauce (2 - 8 ounce cans Goya brand tomato sauce)
2 teaspoons white distilled vinegar
2 teaspoons minced garlic
3 1/2 teaspoons dried ancho chile powder
1 teaspoon ground cumin
2 teaspoons leaf oregano
1/2 teaspoon sugar
2 tablespoons extra virgin olive oil
2 lbs bone-in skin-on chicken breasts
adobo with pepper, to taste
1 (10 ounce) package corn tortillas, warmed
1/4 cup white onion, finely chopped
1 lime, cut into wedges
2 tablespoons coarsely chopped fresh cilantro
hot sauce

Steps:

In medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. Season with Adobo; set aside.
2. Heat oil in large skillet over medium-high heat. Season chicken with Adobo. Cook chicken, turning once, until light golden brown on both sides, about 5 minutes. Add reserved tomato sauce mixture to pan; bring to a boil (be careful, the tomato sauce can splatter). Lower heat to medium low. Simmer, covered, until cooked through (thermometer will register 170 degrees F when inserted into thickest part of breast), flipping once, about 20 minutes.
3. Transfer chicken to cutting board; reserve sauce in pan. Remove and discard bones and skin. Using two forks, shred chicken breast. Transfer chicken to skillet with sauce, mixing to combine; continue to cook until sauce reduces and blends into chicken, and mixture begins to caramelize, about 10 minutes more.
4. Transfer chicken mixture to serving bowl. Spoon into warmed corn tortillas. Garnish with lettuce, tomatoes, avocados and/or onions, if desired. Sprinkle with hot sauce, if desired.

Nutrition Facts : Calories 657, Fat 30.5, SaturatedFat 7.4, Cholesterol 145.3, Sodium 815.1, Carbohydrate 43.6, Fiber 8.1, Sugar 7, Protein 53.7

SHREDDED CHICKEN FOR TACOS

Shredded Chicken for Tacos image

Just about any food that fits on a tortilla has found its way into some type of taco, but this shredded chicken remains an easy weeknight staple. Poached in a simple broth of onion, garlic and spices, the chicken stays moist and is infused with flavor. You could opt for boneless, skinless chicken thighs or breasts; add some fresh cilantro or sliced jalapeño to the liquid; use a glug of light beer, if you have some on hand. Shred the cooked chicken into bite-size pieces and it's ready to be tucked into a taco with little more than some pico de gallo. You could freeze the resulting stock for future use or even boil it until thickened to drizzle it over the meat. The rules here are far from ironclad, but the fail-proof method guarantees an easy building block for tacos and beyond.

Provided by Mark Bittman

Categories dinner, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

2 pounds boneless chicken thighs
1 large white onion, peeled and quartered
5 cloves garlic, peeled and lightly crushed
2 bay leaves
1 tablespoon ground cumin
1 ancho or other mild dried chile (optional)
Kosher salt and freshly ground black pepper, to taste

Steps:

Combine all ingredients in a saucepan and add water to cover. Turn heat to high, bring to a boil, and skim any foam that comes to the surface.
Partially cover and adjust heat so mixture simmers steadily. Cook until meat is very tender, about 30 minutes. Remove from liquid and cool.
Shred meat with fingers. Taste and adjust seasonings; use within a couple of days.

Nutrition Facts : @context http, Calories 265, UnsaturatedFat 12 grams, Carbohydrate 3 grams, Fat 19 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 5 grams, Sodium 315 milligrams, Sugar 1 gram, TransFat 0 grams