Shredded chicken tacos seasoned Mexican style, just like the taco shops in San Diego. Stuffed with lettuce, cheese and tomatoes. Add rice and beans, guacamole, sour cream, salsa, hot sauce… whatever you like and you’ve got a great Mexican dinner!
1 1/2lbs. boneless, skinless chicken thighs ( about 4-5 )
4 cups water
1 teas. salt
1/3 teas. pepper
1/2 teas. garlic powder
1 teas. onion powder
2 teas. chili powder
1 teas. dry oregano
1/4 teas. cumin powder
Method: Shredded Chicken
Thoroughly wash your chicken and then simply add all of the ingredients to a medium to large skillet, or, sauce pan big enough to hold everything. Bring it to a boil and boil for about 10 minutes. Reduce heat to low to medium low and simmer for about 30 minutes with the lid cracked. You’re looking for a nice little bubble.
After about 40 minutes, most but not all of the liquid should have evaporated and the chicken should be falling apart when poked with a spoon or spatula. Go ahead and shred it with your spatula or spoon and remove from heat to cool slightly. It should look like the picture. It’s ready for tacos.
Note: If there is still a lot of liquid left simply take the lid off and turn the heat to high. This will boil off any excess liquid but be sure to watch it closely. You don’t want to dry it out.
Ingredients: Shredded Chicken Tacos
10-15 corn tortillas ( 6in.)
1/2 head lettuce ( shredded )
1 tomato ( small dice )
6 oz. shredded cheddar cheese ( or whatever you like )
3-4 cups oil ( for frying )
Method: Shredded Chicken Tacos
Add your oil to a medium size skillet to fill about a 3/4 in. up the side and heat to 350 degrees. Carefully place 1 tortilla at a time into the hot oil and fry for about 5 to 10 seconds a side. All you’re doing at this stage is getting the tortillas pliable. Remove and stack them on a plate. After all of your tortillas are done, flip the whole stack over to allow the excess oil to drain evenly.
These can be done while your chicken is cooking.
When your chicken and tortillas are ready, add about 2 to 3 tbsp. of the shredded chicken across and just above the center of a tortilla and fold it over. “Sew it up” with 2 toothpicks as shown in the picture. Continue until all of your tacos are done.
Note: Turn the heat on your oil down to low while you’re assembling the tacos. Heat it back up just before you finish with your tacos.
Once your tacos are done, place 3 or 4 into the hot oil (350) and fry for about 2 to 4 minutes a side or until they turn the color of corn chips ( golden ). Remove and drain on paper towels or a cooling rack. Removing the toothpicks is easier while they’re still hot, right out of the fryer is easiest but be careful, they’re hot!
Now, just open them up and add your toppings! Add beans and rice and make it a meal.
The crunchy shells, the spicily flavored chicken topped with “salad fixings”, whats not to love, these are awesome shredded chicken tacos! Rice and beans added to your plate… reminds me of the drive-thru or walk-up window at most any taco shop in San Diego. Enjoy!! HAPPY COOKING!