I have a hard time getting my daughter to eat meat aside from fish, shrimp, bacon, or sausage, so when she gobbled this up I knew I had hit the chicken jackpot. We love Tex Mex and Mexican food at our house and tacos are just so versatile and easy to put together. I'll share my recipe for shredded chicken tacos so y'all can get hooked too!
Shredded Chicken
3-4 chicken breasts
1 can diced tomatoes with liquid
3 cloves garlic, minced
1 medium yellow onion, diced
3 tbsp diced pickled jalapeno
1 1/4 cups chicken stock
1 tbsp ancho chili powder
1 tbsp cumin
juice of 1 lime
salt and pepper to taste
olive oil
In a large pot over medium heat, saute onion until soft. Add garlic and peppers and saute an additional minute. Pour in tomatoes and scrape the pot if there are any brown bits. Pour in chicken stock, lime juice, and stir in spices. Once the mixture starts simmering, add chicken breasts, nestling them down into the braising liquid. Adjust the heat to low and once resuming a low simmer, cover with a lid and slow cook for 1 hour, stirring occasionally.
Once cooked, use two forks to shred the chicken. Keep uncovered and allow to simmer until most of the liquid has reduced. Taste for seasoning, add spices or salt and pepper as necessary.
This is particularly good served on a whole wheat tortilla with sliced avocado, sour cream, and your favorite corn salsa for crunch. Enjoy!!
Have leftovers? This makes some juicy, gooey, amazing quesadillas!
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