This shredded Mexican chicken can be used for tacos, enchiladas, burritos, and tostadas. It's super simple and is probably the closest to authentic Mexican shredded chicken that I have experienced over the years.
Preparation Time
10 mins
Cooking Time
1 hr 35 mins
Total Time
1 hr 45 mins
Calories
265 Calories
Recipe Instructions
Step 1
Fill a 6- to 8-quart pot halfway with water.
Step 2
Wash and rinse chicken thighs and breasts thoroughly and place into the pot with cumin, chili powder, garlic powder, oregano, salt, and pepper. Bring to a boil and cook, uncovered, for 20 minutes. Reduce heat to a simmer, cover, and cook for 30 minutes.
Step 3
Remove the lid and simmer for 10 minutes. Shred chicken in the pot with 2 forks so it can absorb some of the moisture. Simmer until stock has reduced, 20 to 30 minutes.
Step 4
Mix 1/4 cup water and cornstarch together in a small bowl. Stir into the pot and cook until sauce is thick, about 10 minutes.
Ingredients
¼ cup water
2 teaspoons salt
2 tablespoons cornstarch
½ teaspoon ground black pepper
1 tablespoon dried oregano
1 tablespoon garlic powder
2 tablespoons chili powder
2 tablespoons ground cumin
2 each skinless, boneless chicken breast halves
3 quarts water as needed
6 each skinless, boneless chicken thighs, or more to taste
