Best 4 Mexican Shredded Chicken Recipes
When it comes to indulging in authentic Mexican flavors, there's nothing quite like the tantalizing aroma of shredded chicken simmered in a symphony of spices. Also known as "pollo deshebrado," this culinary gem is revered for its versatility and can be effortlessly transformed into an array of delectable dishes, from sizzling tacos and burritos to tantalizing enchiladas and savory soups. Whether you're a seasoned home cook or embarking on your culinary journey, preparing Mexican shredded chicken is an adventure that guarantees a fiesta of flavors on your plate.
Check out the recipes below so you can choose the best recipe for yourself!
MEXICAN SHREDDED CHICKEN
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
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 MEXICAN CHICKEN
This is an adaptation of a recipe from "30 Minute Meals". This is a mildly flavored chicken dish that isversatile and easy, simply stuff into taco shells, fold into burritos, or make chicken nachos--top tortilla chips with this chicken, some cheese, and favorite toppings and bake until cheese melts.
Provided by Amayzng30
Categories Chicken Breast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Remove remaining fat and skin from chicken.
- Rub lime halves all over chicken and allow to sit to impart flavor.
- In a large pot, bring next 6 ingredients to a boil.
- Add chicken, reduce heat and simmer until chicken is cooked (about 20 minutes, depending on size).
- Meanwhile, mix salsa, cumin and chili powder in a large bowl.
- Drain chicken until it is cool enough to handle.
- Add chicken to salsa mixture and shred chicken with two forks, stirring to distribute salsa and seasoning.
- Add salt and pepper to taste.
Nutrition Facts : Calories 191.5, Fat 3, SaturatedFat 0.8, Cholesterol 68.4, Sodium 756.1, Carbohydrate 8.3, Fiber 1.9, Sugar 2.8, Protein 32
SHREDDED CHICKEN - MEXICAN STYLE
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
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.
BEST MEXICAN SHREDDED CHICKEN
Steps:
- Cook bacon to a near crispy state in a big enough pot to boil all the chicken. Add Chicken and brown with the bacon (lightly salt & pepper for good order). Add enough water and chicken stock (50/50) to just cover the chicken. While the water is heating up, add all the powdered seasonings and bay leaves and boil chicken. When the chicken is done boiling (floats), remove and let cool enough to pull chicken (1" x 3" chunks) - leave water boiling while you do this. Discard skin and bones, throw the chicken back into the pot with all the canned ingredients & cilantro. Simmer without a lid for 3-4 hours or until the liquid has mostly cooked off, stirring occasionally as needed. Leave some of the liquid - this will keep the flavor better as leftovers. If you plan to eat it all in one sitting, reduce liquid to desired consistency; otherwise, drain what you need for serving and store the rest. Best served on a flour tortilla as a taco with your favorite toppings but also good as enchiladas - red or green enchilada sauce pairs well with the chicken, so does a Corona... Enjoy!
Tips:
- Choose the right chicken: Boneless, skinless chicken breasts or thighs work best for this recipe. If you're using chicken breasts, pound them thin before cooking so they cook evenly.
- Use a flavorful salsa: The salsa is what gives this dish its flavor, so choose one that you love. A medium or hot salsa will give the chicken a nice kick, while a mild salsa will be more family-friendly.
- Don't overcook the chicken: Chicken is best when cooked to an internal temperature of 165 degrees Fahrenheit. Overcooked chicken will be dry and tough.
- Let the chicken rest before shredding: This will allow the juices to redistribute throughout the chicken, making it more tender and flavorful.
- Serve the chicken with your favorite toppings: Shredded chicken is delicious served with rice, beans, tortillas, or your favorite Mexican-inspired side dishes.
Conclusion:
Mexican shredded chicken is a versatile and delicious dish that can be used in a variety of recipes. It's perfect for tacos, burritos, enchiladas, and more. With a few simple ingredients and a little bit of time, you can easily make this flavorful dish at home. So next time you're looking for a quick and easy Mexican meal, give shredded chicken a try!
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