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Shredded Chicken Tacos


  • 1 ½ pounds (680 grams) chicken breasts skinless boneless
  • 2 teaspoons (2 teaspoons) vegetable oil
  • ½ (½) yellow onion minced
  • 2 cloves (2 cloves) garlic minced
  • 1 teaspoon (1 teaspoon) ground cumin
  • 1 teaspoon (1 teaspoon) dried oregano
  • 1 teaspoon (1 teaspoon) chili powder
  • 1 teaspoon (1 teaspoon) salt
  • ½ cup (130 grams) salsa
Shredded Chicken Tacos


  • Poach chicken. Place chicken in a saucepan, and cover with water. Bring to a boil, then reduce the heat to simmer for 10-12 minutes or until the internal temperature of the chicken reaches 165°F/74°C. I use the kitchen thermometer to check as overcooked chicken will be dry.
  • Transfer the chicken to a cutting board or bowl, and shred it with 2 forks.
  • In a skillet, heat oil and sauté the onion until it’s soft and translucent (3 minutes).
  • Add the garlic, and sauté for 30 seconds. Add cumin, chilli powder, and salt. Cook for 1 more minute.
  • Add salsa, and just mix it in (if necessary, you can add a splash of water) and let it warm up.
  • Add the chicken, and mix it in with the sauce. Simmer for 2-3 minutes.
  • Serve in warmed up tortillas or taco shells with your favorite toppings.

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