Best 4 Mexican Shredded Chicken Breast Recipes
Dive into the vibrant flavors of Mexico with our curated collection of shredded chicken breast recipes. Indulge in the authentic taste of Mexican cuisine, as we take you on a culinary adventure. From traditional favorites to modern twists, discover a variety of dishes that will tantalize your taste buds. With a diverse range of recipes, each offering a unique blend of spices and ingredients, you're sure to find the perfect recipe for your next fiesta. Get ready to create mouthwatering shredded chicken dishes that will delight your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
MEXICAN PULLED (SHREDDED) CHICKEN
This Mexican Pulled Chicken is juicy and smoky- tender chicken thighs are shredded with two forks, perfect for burrito bowls, tacos, enchiladas, and more!
Provided by Elizabeth Lindemann
Categories Dinner
Time 30m
Number Of Ingredients 10
Steps:
- Mix the olive oil (2 tablespoons), smoked paprika (1 tablespoon), ground coriander (1 teaspoon), ground cumin (1 teaspoon), garlic powder (1 teaspoon), kosher salt (1 teaspoon), black pepper (1/2 teaspoon), and lime juice and zest (from one lime) in a small bowl or glass measuring cup.
- Place the chicken thighs in a container, bowl, or large plastic bag. Pour the marinade on top (it will be thick) and or stir to coat each piece of chicken evenly (if in a bag, just smoosh it around until everything is evenly coated). Cover and refrigerate for at least 20 minutes, or as long as 24 hours.
- Heat a large (12-inch) non-stick skillet over medium high heat (see notes for other skillets). Add marinated chicken; sear without moving on one side for 5-7 minutes (check that it's not burning after 2-3 minutes- you may want to turn the heat down to medium if you have very hot burners or flip it earlier if it's cooking fast).
- Once the seared side is browned and looking crispy, flip to other side and sear, until chicken is cooked through to 165 degrees F or meat is no longer pink (another 5-10 minutes, depending on thickness and size of chicken. Turn the heat down to medium or medium-low if both sides are seared but inside is not yet cooked the whole way). If you have a lid to your skillet, you can cover it to speed up the cooking time a bit.
- Remove chicken from skillet to a cutting board. Allow to rest for 5 minutes, then shred with two forks. Optional: for an extra punch of flavor, you can return the shredded chicken to the skillet to coat in the cooking juices.
- Serve with a squeeze of fresh lime juice garnished with fresh cilantro, if desired. Use in enchiladas, on tacos or burritos, in bowls, or on its own as a main course.
Nutrition Facts : Calories 184 kcal, Carbohydrate 1 g, Protein 22 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 108 mg, Sodium 490 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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 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.
SHREDDED CHICKEN FOR ENCHILADAS, TOSTADAS, TACOS...
This is an authentic filling used for Mexican dishes such as: enchiladas, tostadas and tacos. You can easily double the recipe, as it freezes well. I always have some on hand in the freezer. Use this in place of plain shredded chicken; and it will kick an average Mexican recipe up a notch (IMHO). COOK'S NOTES: 1 whole frying chicken, giblets and excess fat removed, can be used instead of boneless chicken breasts.
Provided by JTsMom
Categories Chicken
Time 45m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Place first four ingredients in a pot. Add just enough water to cover the chicken.
- Bring to a slow boil, cover, lower heat to maintain a simmer and cook until done, about 20 - 25 minutes. If using a whole chicken; cook approximately 50 - 60 minutes.
- Remove chicken from pot, let cool and shred. (I cool my chicken in the refrigerator to be safe) If using a whole chicken; remove meat from bones and shred. Reserve broth.
- In a large pan, melt butter over low heat.
- Add the remaining ingredients listed, except tomato sauce, salt, and broth.
- Sauté until soft, about 10 minutes.
- Stir in shredded chicken and briefly sauté.
- Add tomato sauce and ½ cup of reserved broth.
- Salt to taste.
Shredded chicken, succulent and juicy, is a versatile dish that offers a wide range of culinary applications. This article provides a collection of three distinct methods for achieving perfectly shredded chicken - utilizing a slow cooker, a pressure cooker, and a skillet. To elevate your shredded chicken game, here are some expert tips and a compelling conclusion:
- Slow Cooker Bliss: Embrace the hands-off approach. Season your chicken generously, add flavorful liquids, and let the slow cooker do the work. Check for donzośćess after 8-12 hours on low heat, shred effortlessly, and enjoy succulent, fall-apart chicken.
- Pressure Cooker Precision: Accelerate the cooking process with the pressure cooker method. Season and cook your chicken in a flavorful liquid for a mere 15-20 minutes at high pressure. Once the chicken is done, shred it for a delightful, time-saving meal.
- Skményekllet Sizzle: Opt for the skillet method for a quick, crispy shredded chicken. Season and cook your chicken in a hot skillet until golden brown. Once the chicken is fully browned, shred it and enjoy the crispy, caramelised flavour.
- Enhance the Flavour: Elevate your shredded chicken with creative seasonings and flavorful cooking liquids. From classic herbs and spices to exotic sauces, the choice is boundless. Consider adding aromatic ingredients like onions, peppers, or carrots during cooking to infuse even more flavour.
- Versatile Culinary Canvas: Unleash your culinary prowess and incorporate shredded chicken into an array of delectable creations. Tacos, enchiladas, salads, sandwiches, and soups are just a few examples of how you can integrate this versatile ingredient into your culinary repertoire.
Conclusion:
Shredded chicken, with its delectable taste and convenient preparation, is a culinary masterpiece that deserves a place in every home cook's repertoire. Discover new ways to savour this culinary treat - whether it's in tacos, enchiladas, salads, sandwiches, or soups. Be a kitchen maestro, let your taste buds rejoice, and embrace the culinary versatility of shredded chicken.
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