Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, mexican shredded chicken. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Shredded chicken breast tossed in a killer Mexican sauce, loaded with smokey chipotle flavours. I know there are a gazillion Mexican chicken recipes out there in this big-wide-cyber-world. To make shredded chicken, fully cook chicken breast(s) and shred into bite-size pieces with two Seasoned with Mexican-inspired spices for big flavor.
Mexican Shredded Chicken is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. They are fine and they look fantastic. Mexican Shredded Chicken is something which I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can cook mexican shredded chicken using 9 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Mexican Shredded Chicken:
- Get 2 lbs boneless skinless chicken breast
- Take 1 tbsp chilli powder
- Prepare 1 tbsp cumin
- Take 4 cloves minced garlic
- Make ready 1 tsp salt
- Prepare 1 tsp crushed red pepper flakes
- Get 12 oz your favorite beer
- Make ready juice and zest from one orange
- Make ready juice and zest from 2 limes
This shredded chicken salad is made. This big batch of Mexican shredded chicken is great served with rice or inside taco shells with letttuce, tomatoes and cheese. And the best part of all is that your slow cooker does practically all of the work. This Mexican Pulled (or shredded) Chicken is an easy, healthy recipe to add to burritos, tacos, enchiladas, or served as a main course.
Instructions to make Mexican Shredded Chicken:
- Mix garlic and spices in a small bowl.
- Cover chicken in spice mixture and place in crock pot.
- Pour beer over chicken, squeeze in the orange and lime juice, put the zest of the orange and both limes in as well. (The zest gives the chicken a very citrus taste, zest only half the orange and lime if you want to dial it down a little.)
- Cover and let cook 6-8 hours on low.(4-6 hours on high)
- Shred the chicken with 2 forks. Put into a broiler pan, pour 1/3 cup of remaining juice over the shredded chicken and place under the broiler for 5 min, stir and repeat untill chicken gets a little crispy on the edges.
- Serve in your favorite mexican dish. Works well in tacos, burritos, and enchiladas.
Chicken thighs are marinated in a smoky, flavorful spice. I just shred the chicken right in the crock pot even because I don't like to dirty extra dishes! š. But feel free to take it out to shred it and use as much or little of the liquid as. Mexican Shredded Chicken has been a favorite of mine for years, but it can be quite hard to make at home as it takes a long time to allow the spices to penetrate the chicken. Mexican shredded chicken made in the Instant Pot/ Pressure Cooker.
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