Shredded Chicken Tacos Recipe

Shredded Chicken Tacos on platter with limes

Shredded Chicken Tacos Recipe

These slow cooked chicken tacos simmer away in a mixture of beer, dried New Mexican chiles, and other aromatics until super tender and shreddable, for the yummiest tacos.

Course Main Course

Cuisine Mexican

Keyword shredded chicken tacos

Prep Time 20

Cook Time 2

Total Time 2 20

Servings

Calories 118kcal

Ingredients

3 cups chicken broth
1 pound frozen skinless boneless chicken breasts
3 whole dried New Mexico chiles
4 garlic cloves, peeled and smashed
2 bay leaves
1 about 15 fresh cilantro stems
1 tablespoon oregano
1 teaspoon cumin
1 teaspoon kosher salt
1 cup Pale Ale beer
small corn tortillas
shredded lettuce, avocado, diced tomato, cilantro leaves and cotija cheese for garnish

Instructions

Cook the stewed chicken. In a large Dutch oven or large stock pot, bring to a boil 3 cups chicken broth, 1 pound frozen chicken breasts, 3 whole dried New Mexico chiles, 4 cloves smashed garlic, 2 bay leaves, 15 cilantro stems with leaves, 1 tablespoon dried oregano, 1 teaspoon ground cumin, 1 teaspoon kosher salt, and 1 cup pale ale beer. Reduce the heat to low, cover, and simmer for 1 ½ hours. Remove the chicken from the broth, loosely cover, and set aside. Pull the stems from the cooked peppers and remove the bay leaves from the pot, and discard.
Cook the sauce. In batches, transfer the broth to a blender, leaving the venting hole of the cover open, and cover it with a dish towel. Blend the sauce. Add the sauce back to the Dutch oven, bring to a boil, and reduce to 2 cups of sauce.
Shred the chicken. While the sauce is cooking, shred the chicken with two forks or your fingers. Add 1 cup of sauce and the shredded chicken to a bowl and toss to combine, adding more sauce if desired.
Prep the tortillas. Spray a large non-stick skillet with cooking spray and heat over medium-high heat. Add the tortillas one at a time to the pan and spray the tortillas lightly with the cooking spray. Cook for 1-2 minutes or until lightly golden on each side. Transfer to a plate lined with a paper towel. Continue with all of the tortillas.
Assemble the tacos. Layer the chicken, shredded lettuce, chopped avocado, diced tomato, chopped cilantro, and cotija cheese, serve with a squeeze of lime and extra sauce on the side.

Nutrition