Ems Mexican Shredded Chicken Recipes
EM'S MEXICAN SHREDDED CHICKEN
Make and share this Em's Mexican Shredded Chicken recipe from Food.com.
Provided by Chef Emstar
Categories Mexican
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat 1 Tbs olive oil in a sauté pan on medium heat. Add the onion and jalapeno if using and cook until starting to soften (4-5mins).
- Add the garlic and the dried seasonings. Cook 1 more minute.
- Add the tomato and beer and lay the chicken breasts on top of everything. Cover with a lid and cook for 7 minutes.
- Uncover and flip the chicken breasts. Cook for 7 more minutes. Remove from heat, uncover and let the chicken breasts cool enough to handle.
- Shred the chicken with your fingers and add back to the juices in the pan.
- Stir it all up so that the chicken soaks up the liquid.
- You can heat it back up if you're using for tacos or leave it cool if you're stuffing enchiladas or tamales.
Nutrition Facts : Calories 93.4, Fat 1.6, SaturatedFat 0.3, Cholesterol 37.8, Sodium 71.6, Carbohydrate 3.6, Fiber 0.5, Sugar 1, Protein 13.1
MEXICAN SHREDDED CHICKEN
Shredded Mexican Chicken that can be used to make tacos, burritos, or any other combination of tortilla, beans, meat, and rice you can come up with. This recipe may be too spicy for some and can be made without the heat by leaving out the Chipotle Peppers.
Provided by kellie.runge
Categories Mexican
Time 4h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large crockpot place chicken and fill with chicken broth until chicken breasts are submerged.
- Then place the rest of the ingredients in and mix.
- Cook on high for 3.5-4 hours.
- Pull out chicken breasts and shred.
- Turn crockpot to warm and return chicken to simmer in juices for 30 minutes. Serve to your liking. Suggestions: Taco or Burrito.
Nutrition Facts : Calories 130.7, Fat 6.8, SaturatedFat 1.9, Cholesterol 46.4, Sodium 47.7, Carbohydrate 1.4, Fiber 0.3, Sugar 0.6, Protein 15.3
SHREDDED MEXICAN CHICKEN
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.
Provided by Gary Thompson
Categories World Cuisine Recipes Latin American Mexican
Time 1h45m
Yield 6
Number Of Ingredients 11
Steps:
- Fill a 6- to 8-quart pot halfway with water.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 265.3 calories, Carbohydrate 6.4 g, Cholesterol 93.1 mg, Fat 13.8 g, Fiber 1.6 g, Protein 28.2 g, SaturatedFat 3.7 g, Sodium 904 mg, Sugar 0.6 g
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