Mexican Garachas Mexican Shredded Chicken Recipes

MEXICAN PULLED (SHREDDED) CHICKEN

Steps:

• Mix the olive oil (2 tablespoons), smoked paprika (1 tablespoon), ground coriander (1 teaspoon), ground cumin (1 teaspoon), garlic powder (1 teaspoon), kosher salt (1 teaspoon), black pepper (1/2 teaspoon), and lime juice and zest (from one lime) in a small bowl or glass measuring cup.
• Place the chicken thighs in a container, bowl, or large plastic bag. Pour the marinade on top (it will be thick) and or stir to coat each piece of chicken evenly (if in a bag, just smoosh it around until everything is evenly coated). Cover and refrigerate for at least 20 minutes, or as long as 24 hours.
• Heat a large (12-inch) non-stick skillet over medium high heat (see notes for other skillets). Add marinated chicken; sear without moving on one side for 5-7 minutes (check that it's not burning after 2-3 minutes- you may want to turn the heat down to medium if you have very hot burners or flip it earlier if it's cooking fast).
• Once the seared side is browned and looking crispy, flip to other side and sear, until chicken is cooked through to 165 degrees F or meat is no longer pink (another 5-10 minutes, depending on thickness and size of chicken. Turn the heat down to medium or medium-low if both sides are seared but inside is not yet cooked the whole way). If you have a lid to your skillet, you can cover it to speed up the cooking time a bit.
• Remove chicken from skillet to a cutting board. Allow to rest for 5 minutes, then shred with two forks. Optional: for an extra punch of flavor, you can return the shredded chicken to the skillet to coat in the cooking juices.
• Serve with a squeeze of fresh lime juice garnished with fresh cilantro, if desired. Use in enchiladas, on tacos or burritos, in bowls, or on its own as a main course.

HUARACHE A LA MEXICANA

Steps:

• Combine the masa harina, all-purpose flour and water in a large bowl and stir until a smooth dough forms. Knead in the bowl until very smooth but not sticky, about 2 minutes.
• Form the dough into 12 equal portions and push a small hole into each. Insert 1 tablespoon of Refried Beans into each of the holes and seal to cover the filling. Roll into 12-inch oblong shapes.
• For each huarache: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add a huarache and cook until blackened in spots, about 3 minutes. Flip and cook on the other side for another 3 minutes; remove from the skillet. Spread 8 ounces of cheese onto the skillet and immediately place the huarache on top of the cheese, lightly pressing down. Flip the huarache (the cheese should stick) and then remove to a plate.
• Mix together the cumin, ground garlic, black pepper, bitter orange juice seasoning and some all-purpose seasoning in a bowl. Transfer to a salt shaker.
• Return the skillet to high heat and add 2 tablespoons oil. Season 8 ounces of sliced steak with the spice mixture and add to the skillet. Cook, turning once, until browned on both sides and cooked through, about 6 minutes. Place on top of the huarache.
• Place a cactus paddle on a cutting board and make shallow incisions into it, stopping just before the core so the paddle remains whole. Heat a tablespoon of oil in the skillet and add the cactus paddle and a jalapeno; cook for about 5 minutes, flipping several times.
• Meanwhile, deep-fry 2 or 3 onions until tender in the center, about 3 minutes.
• Serve the huarache topped with the cactus paddle, with the jalapeno and onions on the side.
• In a large stockpot, add the beans, 12 ounces of the oil, the whole 1/2 onion, salt and 2 gallons water. Bring to a boil, lower the heat and simmer for 2 hours. Once cooked, strain to keep only the beans.
• Add the remaining 6 ounces oil to a large frying pan over medium-high heat. When the oil is warm, add the diced onions and then the beans. Begin to mash with a potato masher, adding the bouillon as you go and mixing it around evenly. Reduce the heat to low and cook for another 15 minutes, until the moisture is evaporated and the beans are your desired thickness.

MEXICAN SHREDDED CHICKEN

Steps:

• Place chicken breasts into the bottom of a slow cooker. Add enough water to just cover. Add onion, salsa, garlic, cumin, chili powder, cayenne, salt, and black pepper; stir.
• Cook until chicken breasts are no longer pink in the centers, on High for 6 hours or Low for 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken to a plate and shred with 2 forks.

SHREDDED MEXICAN CHICKEN

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.

QUICK AND EASY MEXICAN CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat a greased skillet to medium. Rub chicken pieces with garlic, salt, pepper and cumin to taste; place in hot skillet. Cook until brown on both sides and no longer pink, 10 to 15 minutes.
• Transfer chicken to 9x13-inch baking dish or casserole dish, top with salsa and cheese, and bake in preheated oven until cheese is bubbly and starts to brown, 15 to 20 minutes.

SLOW COOKER SHREDDED MEXICAN CHICKEN

Steps:

• Mix chile powder, paprika, onion, garlic, and cumin together in a small bowl.
• Pat chicken dry with paper towels. Lightly coat with olive oil and season with salt and pepper. Coat all sides of chicken with seasoning mix.
• Pour 1/2 of the salsa in a slow cooker and spread to cover the bottom. Place chicken on top and cover with remaining salsa.
• Cook on Low for 6 to 8 hours or on High for 4 hours, until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Shred chicken with tongs and stir thoroughly so it can absorb remaining juices in the slow cooker.