Best 3 Mexican Pulled Shredded Chicken Recipes
**Mexican Pulled Shredded Chicken: A Flavorful and Versatile Dish**
Mexican pulled shredded chicken, also known as tinga de pollo, is a traditional Mexican dish that is both flavorful and versatile. Made with tender chicken that is braised in a flavorful sauce, this dish can be served on its own, as a taco filling, or as a topping for nachos or burritos. The sauce is typically made with tomatoes, chipotle peppers, and a variety of spices, and the chicken is cooked until it is fall-apart tender. This recipe also includes instructions for making two different versions of the sauce: a milder version and a spicy version. So, whether you prefer your Mexican pulled shredded chicken mild or spicy, this recipe has you covered.
**Introduction of all the recipes in the article:**
* **Mexican Pulled Shredded Chicken (Tinga de Pollo)**: This is the classic Mexican pulled shredded chicken recipe, made with tender chicken that is braised in a flavorful sauce.
* **Shredded Chicken Tacos**: This recipe shows you how to make delicious tacos with the Mexican pulled shredded chicken. Simply fill tortillas with the chicken, your favorite toppings, and a squeeze of lime.
* **Nachos with Mexican Pulled Shredded Chicken**: This recipe is a great way to use up leftover Mexican pulled shredded chicken. Simply top tortilla chips with the chicken, cheese, and your favorite toppings, and bake until the cheese is melted and bubbly.
* **Burritos with Mexican Pulled Shredded Chicken**: This recipe shows you how to make flavorful burritos with the Mexican pulled shredded chicken. Simply fill tortillas with the chicken, rice, beans, and your favorite toppings, and roll them up.
* **Mexican Pulled Shredded Chicken Enchiladas**: This recipe is a delicious way to use up leftover Mexican pulled shredded chicken. Simply fill tortillas with the chicken, cheese, and your favorite toppings, and bake until the cheese is melted and bubbly.
MEXICAN PULLED (SHREDDED) CHICKEN
This Mexican Pulled Chicken is juicy and smoky- tender chicken thighs are shredded with two forks, perfect for burrito bowls, tacos, enchiladas, and more!
Provided by Elizabeth Lindemann
Categories Dinner
Time 30m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 184 kcal, Carbohydrate 1 g, Protein 22 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 108 mg, Sodium 490 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SLOW COOKER SHREDDED MEXICAN CHICKEN
Slow cooker Mexican-style shredded chicken. Perfect for tacos, quesadillas, and many other Mexican dishes!
Provided by mrlkn
Categories World Cuisine Recipes Latin American Mexican
Time 4h20m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 177.8 calories, Carbohydrate 5.5 g, Cholesterol 68.3 mg, Fat 5.1 g, Fiber 1.5 g, Protein 27 g, SaturatedFat 1.1 g, Sodium 635.4 mg, Sugar 2.4 g
SLOW COOKER MEXICAN PULLED CHICKEN
This super easy recipe creates an extremely tender and juicy pulled chicken. Much like you might find at a Mexican restaurant with peppers and onions. As an addition, I have created this recipe to include corn and black beans. This is great as a taco and enchilada filler, or to be served over rice. This makes quite a bit, so you can try it different ways for variety! A great Friday night recipe to last the weekend! You can serve this topped with lettuce, sour cream, and cheese.
Provided by lindsey927
Categories World Cuisine Recipes Latin American Mexican Main Dishes Chicken
Time 6h10m
Yield 4
Number Of Ingredients 8
Steps:
- Place ingredients in the slow cooker in the following order: chicken, taco seasoning, black beans, salsa, corn, onion, bell pepper, and water.
- Cook on Low until chicken is no longer pink in the center and juices run clear, 6 to 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Shred chicken with 2 forks.
Nutrition Facts : Calories 401.3 calories, Carbohydrate 51.6 g, Cholesterol 80.5 mg, Fat 4.6 g, Fiber 12.3 g, Protein 40.7 g, SaturatedFat 1.2 g, Sodium 1673.3 mg, Sugar 9.6 g
Tips:
- For the best flavor, use a combination of dark and light meat chicken.
- If you don't have a slow cooker, you can cook the chicken in the oven at 350 degrees Fahrenheit for about 2 hours, or until it is cooked through.
- To make the chicken even more flavorful, marinate it overnight in a mixture of lime juice, garlic, cumin, and chili powder.
- Be sure to shred the chicken before serving. You can use two forks or a hand mixer to do this.
- Serve the chicken with your favorite toppings, such as shredded lettuce, diced tomatoes, sour cream, guacamole, and salsa.
Conclusion:
Mexican pulled shredded chicken is a delicious and versatile dish that can be used in a variety of recipes. It's perfect for tacos, burritos, enchiladas, and more. It's also a great way to use up leftover chicken. So next time you're looking for a quick and easy meal, give Mexican pulled shredded chicken a try!
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