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I have always wanted to make shredded chicken tacos. Â I finally decided to make them. Â I was a little uncertain on how to make them, but after a little trial and error, I came up with a surefire method. Â I boiled the chicken in the spices, shredded the chicken, returned it to the sauce and reduced. Â Overall, the chicken was some of the best I have ever eaten. Â I am not sure if my method is the proper way to make shredded chicken taco meat, but it was simple and delicious.
Shredded Chicken Tacos
- 1 lb boneless skinless chicken breasts
- 6 tbs taco seasoning, see recipe below
- 4 cups water, plus 4 tbs for thickening
- 1 tbs corn starch
- 12 flour tortillas or taco shells
- cheese
- lettuce, shredded
- tomato, diced
- sour cream
- guacamole
Taco Seasoning
- 3 tbs paprika
- 2 tbs chili powder
- 1 tbs sugar
- 1 tbs garlic powder
- 3 tsp salt
- 2 tsp onion powder
- 2 tsp black pepper
- 2 tsp cumin
- 1 tsp oregano
- 1/4 tsp chipoltle pepper ground, optional
Cooking the Chicken
Place the chicken in a deep skillet or dutch oven. Â Cover with the 4 cups of water and add 4 tbs of taco seasoning.
Bring the mixture to a boil and then turn down the heat to a simmer. Â Cover and cook for 30 minutes. Â Check the chicken to make sure it is fully cooked and tender.
Remove the chicken from the liquid and place on a plate to cool.
While the chicken is cooling, bring the liquid back up to a boil and let it reduce. Â Don’t worry if you have a lot of liquid left. Â It will reduce.
When the chicken is touchable, shred it with two forks, your fingers, or whatever utensils you have lying around.
Place the chicken back into the liquid.
In a small bowl or cup, add the 4 tbs water, 2 tbs of seasoning and 1 tbs of cornstarch. Â Mix thoroughly and then add to the chicken.
Stir until thickened.
Remove from the heat and your taco meat is ready to go.
Layer your favorite ingredients on to a tortilla or a taco shell and go to town. Â These tacos were delicious. Â You can adjust the seasoning for your personal preferences. Â I like mine spicy, however, Dana does not. Â So I posted the mild recipe.
I should have known this would follow your guacamole post! The shredded chicken looks awesome!
Thanks Chris. The chicken was awesome.
This was fabulous! I followed the recipe to a tee and my boyfriend and I loved it. The seasoning was flavorful enough that all I garnished them with was diced onion, an avocado slice, and a squeeze of lime juice and they were perfect! Thanks for posting!
Made these tonight, awesome recipe! Hit with everyone at the house. Thank you!
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I have yet to try this but it's exactly what I was looking for! Thanks
This was so awesome and so easy to make. We have made this twice in 2 weeks. The flavor is off the charts. If you have the recipe and have not made this dish yet, I would and soon! You won't be disappointed.
Thanks for the great comment Kiiba. Glad that you and your family enjoyed it.
Really, Really, GOOD !!!! Thanks for sharing ! I loved making my own taco seasoning !!!
Kimberly, Thanks for the great comment. Enjoy the seasoning.
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Very tasty way to cook chicken!
I’ve made it a few times, not always for tacos but just a way to make chicken (I’m always looking for new chicken recipes)
I’ve recently been experimenting with boiling meat rather than frying or baking. I always thought that boiled meat was bland.. I couldn’t have been more wrong!!
Also, boiling with all these spices makes my home smell amazing.. 🙂
Thanks for the recipe
thanks for the recipe! my potluck at work is going to love it!!!!
What of I want to make 2 lbs of chicken? Do I add 8 tablespoons of the seasoning instead of 4? Double everything? I want the taste to be the exact same as this original recipe as we love it! Going to double it for guests..
Julie,
I would double everything. Make sure to use a big pot. Glad you like it.
Rex
You are a bro for posting this. Works as advertised. Imagine if this makes it to FB or Pinterest. A recipe that actually works would rule the world.
We like spicy in our house so what would eyed to make it more spicy?
Nicole,
I would first substitute Hot chili powder for the chili powder. This will give you a nice blend of flavors. Check out the Hot Mexican Chili Powder from McCormick. It is available at most stores. I would also add a pinch of cayenne or even a couple of pinches. This will give you a nice heat. You could actually try a variety of peppers other than cayenne. I like powdered ancho chilies.
Hope that helps.
Rex
add…sorry
thanks for the article! my potluck at work is going to love it!!!!
Just wondering how much should I let it reduce? I’m kinda new at cooking..
Shensi,
I would reduce it till it is about 1/3 left.
Rex
Can the chicken be put in a crock pot and cooked while I’m at work? Will be Crock-Pot then be enough to reduce the liquid as it’s called for in the recipe?
Tina,
You could totally do this in a crock-pot. I would cut the liquid to 2 cups from the original 4 cups. I would then cook on low for 8 hours. Then once the chicken is removed, turn the crock-pot up to high, thicken the liquid with cornstarch, while the crock-pot is on high.
Rex