Hey everybody, this time we gives you mexican-style shredded chicken recipes of dishes that are simple to understand. We will share with you the recipes that you’re looking for. I’ve made it many instances and it’s so scrumptious that you guys will like it.
Shredded chicken in a flavour packed Mexican red sauce. Easy and fast to prep, made in the slow cooker, pressure cooker or on the stove! Shredded chicken breast tossed in a killer Mexican sauce, loaded with smokey chipotle flavours.
Mexican-Style Shredded Chicken is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Mexican-Style Shredded Chicken is something which I have loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can cook mexican-style shredded chicken using 20 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Mexican-Style Shredded Chicken:
- Take 3 Chicken Breast, boneless skinless
- Make ready 1 Can Ro-Tel™ with Green Chilis
- Take 1 Small Can Tomato Sauce
- Make ready 1 (32 oz.) Chicken Broth
- Make ready 1 Lime
- Get 1 Tbsp Garlic minced
- Take 1 Tbsp Adobo Seasoning
- Get 1/2 Tbsp White Pepper
- Take 1/2 Tbsp Cumin
- Prepare 1/2 Tbsp Paprika
- Get 1/2 Tbsp if Chili Powder
- Prepare 12 Tbsp Cayenne Pepper
- Get 1/2 Tbsp Sea Salt
- Prepare Olive Oil (for searing chicken)
- Make ready Serving suggestion:
- Get Warned soft corn tortillas
- Prepare Diced onions
- Make ready Chopped Cilantro
- Take Lime wedges
- Take Mexican Queso
This recipe is one of my husbands favorites. As a child in Mexico he would visit his family in Mexico City and they would make him Tinga for his birthday. This easy instant pot recipe is ready in just minutes! This post is sponsored by McCormick.
Steps to make Mexican-Style Shredded Chicken:
- Season chicken with Adobo Seasoning.
- In an oiled stock pot, sear the chicken breasts. Set chicken to side after searing.
- Add Ro-Tel, broth, garlic, white pepper, cumin, paprika, chili powder, cayenne and salt. Stir well to mix. Put seared chicken back into stock pot with mixture.
- Bring to a boil, stirring occasionally
- After it reaches a boil, lower temperature and simmer for 1 hour. Stirring occasionally.
- Remove chicken breasts and shred. Place shredded chicken back into liquid. Ladle out liquid until it is level with top of chicken in pot. Discard extra liquid.
- Add the juice of 1 lime. Stir to incorporate.
- Cook on medium to medium-high heat until the liquid almost completely reduces. Stir regularly but lightly.
With Cinco de Mayo just around the corner, I feel the need to tell you about the most. Add the chicken breasts, chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, salt, pepper, and the cilantro, if using. Bring the soup to a boil, then lower the heat and cook at a low simmer. Mexican shredded chicken made in the Instant Pot/ Pressure Cooker. Tender, pull apart chicken, perfect to put in enchiladas, tacos, etc. so versatile!
Above is the way to cook dinner mexican-style shredded chicken, very straightforward to make. Do the cooking stages accurately, chill out and use your heart then your cooking will likely be delicious. There are a lot of recipes which you could strive from this web site, please find what you want. If you like this recipe please share it with your pals. Pleased cooking.
