Emily Carter
Shredded chicken tacos are a versatile, tasty, and easy weeknight dinner option. The chicken can be boiled, baked, or poached before being shredded and seasoned. The chicken is cooked until it is fall-apart tender, and then coated in a sauce of salsa roja, sautéed onions, and garlic. The chicken can be seasoned with a variety of spices, such as cumin, oregano, chili powder, salt, and pepper. It can also be cooked in a simple broth of onion, garlic, and spices to keep it moist and infused with flavor. The shredded chicken can then be served in warmed tortillas or taco shells with your favorite toppings, such as lettuce, tomatoes, cheese, or sour cream.
How to Boil Chicken for Shredded Chicken Tacos
| Characteristics | Values |
|---|---|
| Type of Chicken | Boneless, skinless chicken thighs or breasts |
| Chicken Weight | 1.5 pounds |
| Chicken Quantity | 4-6 pieces |
| Oil | Olive oil |
| Spices | Salt, pepper, cayenne, cumin, oregano, chili powder |
| Vegetables | Onion, garlic, zucchini, carrots, eggplant, broccoli |
| Sauce | Salsa, tomato sauce |
| Broth | 2-3 cups of broth or water + 1 chicken bouillon cube |
| Cooking Time | 10-12 minutes |
| Internal Temperature | 165°F/74°C |
| Shredding Method | Two forks |
| Toppings | Sour cream, Mexican crema, lettuce, tomatoes, cheese |
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What You'll Learn
Poaching liquid options: broth, beer, salsa, spices
When it comes to poaching chicken for shredded tacos, you have a variety of liquid options to choose from, each contributing distinct flavours to the dish:
Broth
Using broth as your poaching liquid is a simple way to infuse your chicken with flavour. You can use chicken broth or vegetable broth, adding depth to your dish.
Beer
If you want to try something different, poaching chicken in beer is an option. It adds a unique, bitter flavour to the meat. You can sear the chicken first, then add warm beer to the pan and poach the chicken uncovered for a unique taste.
Salsa
For a spicy kick, poaching chicken in salsa is an option. You can combine the chicken with salsa verde, adding a range of flavours and a little heat.
Spices
Aromatic spices are a great way to add flavour to your poaching liquid. You can use garlic, onion, ginger, chilli peppers, herbs, fennel, cumin, and more to create a flavourful broth.
Each of these options will impart a unique flavour to your shredded chicken tacos, so you can choose based on your preference and the style of tacos you wish to create.
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Chicken cuts: thighs, drumsticks, breasts
Chicken thighs, drumsticks, and breasts can all be used to make boiled shredded chicken tacos. Chicken thighs are preferred by some over breasts because the dark meat adds extra flavour. Chicken thighs can be boneless and skinless or bone-in and skin-on. Boneless, skinless chicken thighs are recommended for the best results. Chicken breasts are also a good option for boiled shredded chicken tacos, especially if you are looking for a lower-fat alternative to ground beef tacos.
To prepare the chicken, rub it down with oil and season it with salt, pepper, cayenne, and cumin. You can also season the underskin of the chicken with these spices. Smash some garlic cloves and distribute and tuck them under the skin. Bake at 450F for 20 minutes, then at 350F for 40 minutes. After baking, let the chicken cool before deboning and shredding it with a fork.
To boil the chicken, place it in a pot with olive oil, chopped onions, and any other vegetables you wish to incorporate. Saute until translucent, then add salt, pepper, and cumin. You can also add minced canned chipotle in adobo or a fresh jalapeno. Mix and add the shredded chicken, including the juices from baking. Add 2-3 cups of broth or water and a chicken bouillon cube. The amount of liquid should be just above the chicken. Bring to a boil, then lower to a simmer.
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Boiling times: 10-15 minutes, or until 74°C
Boiling chicken for shredded chicken tacos is a straightforward process. The key to getting it right is to ensure that the chicken is cooked through but still tender. To do this, you should bring a pot of water to a boil with the chicken inside and then reduce the heat to a simmer. The chicken should be cooked for 10-15 minutes, or until it reaches an internal temperature of 165°F/74°C.
It is important to note that the cooking time will vary depending on the size and type of chicken you are using. For example, if you are using frozen chicken breasts, it will take longer for the water to boil and you will need to simmer the chicken for longer to ensure it is cooked through. Likewise, if you are cooking a whole chicken, you will need to increase the cooking time accordingly.
A kitchen thermometer can be used to check the internal temperature of the chicken to ensure it is cooked to the correct temperature. This is a good way to ensure the chicken is cooked through without overcooking it, as overcooked chicken will be dry.
Once the chicken has reached the correct internal temperature, it can be removed from the pot and allowed to cool before shredding. You can use two forks to pull the chicken meat into shreds.
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Shredding methods: forks, fingers, flat beater attachment
Shredding chicken is a tedious task, but it can be made easier with a few different methods. The first method is to use two forks. Place the cooked chicken on a plate or cutting board and use the two forks to separate and shred the meat. This method can be time-consuming and tiresome on the wrists.
Another option is to use your fingers. Simply remove the chicken from the bone and use your fingers to shred the meat. This method may not be for everyone, as some people may prefer not to touch the food with their hands.
For those with a stand mixer, this appliance can be a game-changer for shredding chicken. Affix the flat beater attachment to the mixer, place the warm, boneless, and skinless chicken into the mixing bowl, and turn it on at a low speed for 30 to 60 seconds. This method is extremely fast and efficient, and it saves your wrists from the fatigue of using forks.
If you don't have a stand mixer, another option is to use a food processor, blender, or immersion blender. These appliances can quickly and effectively shred chicken, saving you time and effort.
No matter which method you choose, you can always add a little bit of the cooking liquid back into the shredded chicken to keep it moist and juicy.
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Serving suggestions: soft/hard tacos, tortillas, toppings
Once you've boiled and shredded your chicken, it's time to assemble your tacos. You can use either soft or hard taco shells, or even tortillas, depending on your preference. If you're using hard taco shells, look for ones made from corn or corn tortillas, which can be warmed up before serving. For soft tacos, try flour tortillas, or even freeze-ahead soft corn tortillas.
Now it's time to fill your taco. Start with your shredded chicken, and then add your favourite toppings. You can keep it simple with some salsa, or pico de gallo, or get more creative. Try adding some refried beans, corn salad, or thinly chopped red cabbage for a crunchy texture. If you want to add more protein, try some refried beans or black beans. For a more authentic Mexican flavour, add some cilantro, onion, and garlic to your chicken before serving. You could also add some sliced avocado, or make a cabbage slaw with shredded cabbage, onions, carrots, and a dressing made from equal parts mayo and sour cream, with a squeeze of lime juice and some lime zest.
If you're feeling adventurous, you can even make your own taco seasoning. A simple blend of cumin, oregano, and chilli powder will add a lot of flavour to your chicken. You can also add some smoked paprika, cayenne, or chipotle chilli powder for a smoky kick. If you're making your own seasoning, it's a good idea to make a big batch so you always have some on hand.
Finally, if you want to add a creamy element to your tacos, try adding a dollop of sour cream or Mexican crema. This will balance out the spice and add a nice contrast to the dish.
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Frequently asked questions
Place chicken breasts in a saucepan, add water to cover the chicken, and bring to a boil. Then, reduce the heat to a simmer for 10-15 minutes or until the internal temperature of the chicken reaches 165°F/74°C.
It takes around 10-15 minutes to boil the chicken for shredded chicken tacos. However, if you are using frozen chicken breasts, it will take longer for the water to boil and you will need additional simmering time.
You can use boneless, skinless chicken breasts or thighs for shredded chicken tacos. Some people prefer thighs as the dark meat adds extra flavour.
Let the chicken cool down, then use two forks to pull the chicken meat into shreds.
You can serve shredded chicken tacos with soft or hard taco shells, tortillas, and your favourite toppings. Some popular toppings include lettuce, tomatoes, cheese, salsa, refried beans, corn salad, and avocado.
