Easy Shredded Chicken Tacos – Printable Recipe

Ingredients

Ingredients for the Salsa (very slightly adapted from the Pioneer Woman’s Restaurant Style Salsa)
• ½ medium onion, cut into 4 pieces
• 2 cloves garlic
• 1 jalapeno, sliced in half and cut into 4 pieces, stem removed
• 1 can whole tomatoes with juice (28 ounces)
• 2 cans diced tomatoes with green chilies (10 ounces each)
• ¼ teaspoon sugar
• ½ teaspoon ground cumin
• ½ teaspoon salt (you can add more to taste)
• ½ cup cilantro (approximately one handful - you can more to taste)
• 1 ounce fresh lime juice (you can add more to taste)

Ingredients for the Tacos
• 2 cups salsa (you can use premade, but please use the included recipe – it’s so good!)
• 2 boneless skinless chicken breasts
• Approximately 6 flour soft tacos size tortillas

Suggested taco garnishes: Sour cream, grated cheddar, shredded lettuce, chopped avocado, black olives, cilantro, green onions, hot sauce

Instructions

Instructions for the salsa:

Side Note: As the Pioneer Woman recommends, you will need to make the salsa in batches unless you have a 12 cup food processor. Just dump each processed batch into a massive bowl and stir to incorporate each batches as you work your way through the recipe.
1. Put the onion, jalapeno, and garlic cloves into your food processor/blender. Pulse until everything is chopped up pretty evenly.
2. Add the remaining ingredients and pulse until you get the consistency you want for your salsa. (I tend to like my salsa fairly smooth.)

Side Note: If you are making this in batches, add the whole tomatoes to the processor/blender first and pulse to desired consistency. Dump them into a bowl. Then process the diced tomatoes (one can at a time, if needed) together with the spices, cilantro and lime juice. Add to the bowl and stir really well.
1. Sample to test for flavor and add seasoning accordingly. Store in an airtight container for the refrigerator for up to two weeks.

Instructions for the shredded chicken:
1. Pour two cups of salsa into a medium size, heavy bottomed pot. Bring to a boil over medium high heat, stirring occasionally.
2. Once the salsa is boiling, put the chicken breasts into the pot. Make sure the chicken is fully immersed in the salsa and completely covered. (Add additional salsa if needed to ensure even coverage.) Return to a boil, lower heat to medium low, and cover. Allow to cook for approximately 15-20 minutes or until the chicken in cooked through.
3. When the chicken is cooked, turn off the heat and let cool for a few minutes so you don’t burn yourself. Do not drain off the salsa! Once it has cooled slightly, shred the chicken in the salsa using 2 forks. After the chicken is thoroughly shredded, stir well to thoroughly incorporate the meat in the salsa. Using a fork, scoop out your desired amount of chicken, pressing the meat against the pan to release some of the excess juice.
4. Serve in soft flour tortillas with your favorite taco garnishes. I recommend lots grated cheddar cheese, shredded lettuce, chopped avocado, sour cream, black olives, cilantro and hot sauce.