I was craving Mexican food like crazy today. While out shopping with my daughter and friend Jenny, we decided to stop for a Mexican lunch only to find out that the restaurant was closed. With Mexican still on my mind by dinner time, I decided to whip up some shredded chicken for tacos.
I poached the chicken in water, broth, and spices, then shredded it and let it simmer with chiles and tomatoes. Lime juice and cilantro added some brightness for a fresh and light summer dinner.
- 2 boneless, skinless chicken breasts
- 1 c water and 1/2 c broth (or all water or all broth)
- Spices: a few pinches each of chili powder, cumin, coriander, onion powder, garlic powder, cayenne pepper, Mexican oregano, salt, and pepper
- 1 tbsp olive oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- Chiles - I used 1 jalapeno and 1 serrano, minced
- 1/2 of a 14.5 oz can of Rotel with the juice
- 1/2-3/4 c chicken broth
- A few pinches of cumin and chili powder
- Juice from 1/2 of a lime
- Small handful of cilantro, chopped
- Lime wedges and cilantro for serving
- Warm corn tortillas
- Fresh crumbled cheese (queso fresco or ricotta salata)
- Place the chicken in a pot. Dump in the spices and cover with water/broth. Bring to a boil then let steadily simmer until done (internal temperature of 170, about 15 minutes). Transfer chicken to a cutting board to let rest for 5 minutes, then shred with 2 forks or use your KitchenAid stand mixer to shred (beater attachment, 1 min on low speed).
- Heat olive oil in a deep saute pan. Add onions, garlic, and chiles. Saute 3-4 minutes.
- Add Rotel, juices, chicken broth, cumin, chili powder, and lime juice. Bring to a simmer.
- Add the shredded chicken and cilantro. Simmer on low until ready to eat.
- To serve, heat the tortillas in a nonstick pan or on a griddle surface 20 seconds per side until soft and pliable.
- Spoon some of the chicken mixture into the center of a tortilla and top with crumbled fresh cheese. Serve with lime wedges and cilantro to taste.