This is simple texmex spiced chicken that can be used in many dishes such as tacos, burritos, enchiladas, quesadillas, etc.
Texmex Shredded Chicken
Prep Time:20 minutes Cook Time:1 hour 20 minutes Total Time:1 hour 40 minutes Servings: 4
ingredients
- 1 small chicken
- 1 tablespoon oil
- 1 small onion (chopped)
- 2 cloves garlic (chopped)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1 cup tomato puree
- salt and pepper to taste
directions
- Rinse the chicken.
- Place chicken in a pot and cover with water.
- Bring to a boil, reduce heat and simmer for 1 hour.
- Shred the chicken. (Forks work well for this.)
- Heat the oil in a pan.
- Add the onions and saute until tender, about 5-7 minutes.
- Add the garlic, chili and cumin and saute until fragrant, about a minute.
- Add the shredded chicken, oregano, tomato sauce, salt and pepper and cook for 5-10 minutes.
Vasu says
June 28, 2011 at 11:11 pmKevin,
This sounds like a wonderful recipe. I am intending on using boneless chicken tenders / chicken breasts for this recipe. How much of those (weight) should I be using?
Kevin says
June 29, 2011 at 12:03 pmVasu: One to two pounds of chicken tenders/breast.
Lisa says
July 2, 2011 at 1:21 amHi Kevin,
What do you mean by 'tomato sauce'?
Is this pureed tomatoes, tomato paste, or ketchup?
(Sorry for the confusion, I'm from Australia and just want to clarfiy!)
Thanks in advance 🙂
Lisa
Kevin says
July 7, 2011 at 9:51 amLisa: I mean a tomato puree or crushed tomatoes here. Sorry for the confusion.
Anonymous says
December 20, 2012 at 12:27 amAh…..Yummy. I had chicken thighs steamed already so I used those. This is an awesome recipe. Burritos came out delicious. Thanks for sharing your culinary brilliance. 🙂
Anonymous says
December 20, 2012 at 12:28 amOh and I used tomato paste cause that is what I had and it's so inexpensive. I had used the first part of the can for Mexican Rice.