Tacos with mexican shredded chicken
I love Mexican food and it had been a while since we had it for dinner. So tonight I made shredded chicken tacos. I have shredded chicken breasts before, but for soup, never like this. I turned out great and it was pretty easy and not too time consuming. I found the recipe at The Food Network, but reworked it a bit here and there.
I served it in square taco shells with salad, tomatoes, jalapenos, corn, cheddar cheese and a dollop of cream fraiche. I also added some fresh basil leafs, I know its not as Mexican as cilantro, but I’m just more of a basil girl.
Here’s the recipe.
2 cans of chopped tomato
2 tsp white wine vinegar
3 cloves garlic, minced
4 tsp chili powder
1 tsp ground cumin
2 tsp oregano
1tsp smoked paprika
½ tsp sugar
Salt & pepper to taste
Extra virgin olive oil
3 small onions, finely chopped
3 boneless, skinless chicken breasts
And what you do is;
In a medium bowl, mix together the chopped tomatoes, vinegar, garlic, chili powder, cumin, oregano, smoked paprika, sugar, salt and pepper until thoroughly combined.
In a large sauté pan, bring the oil to medium-high heat. Add the chopped onions and cook for a couple minutes until they start to soften and become fragrant. Add the chicken breasts in a single layer and cook for about 3 minutes on each side. Add the tomato sauce mixture to the pan and bring it to a boil. Lower the heat to medium-low and cover the pan. Simmer for about 20 minutes until the chicken is fully cooked through.
Remove the lid from the pan and transfer each breast to a cutting board, shredding it using two forks and then returning it to the sauce. When all the breasts are shredded, stir them into the sauce until thoroughly combined. Continue to cook for about 5 more minutes until the sauce thickens and soaks into the chicken.
Heat the taco shells for a few minutes in the oven at 200 degrees C.
Serve with salad, vegetables, jalapeños, cheddar cheese and cream fraiche.