One thing that I can never seem to get tired of eating is Mexican food. Tacos are among my favorite things to eat and I usually make them on a weekly basis. When I decide to make chicken tacos, using shredded chicken is the way to go. Shredding the chicken takes a little work but its well worth it. The chicken is simmered in a tomato based sauce and then shredded and tossed with the sauce. A lot of the flavor in this recipe comes from seasonings such as chili powder, garlic, cumin and oregano. You can add whatever toppings you choose to these tacos. I like lettuce, cheese, and tomato. Enjoy.
(Makes 4 servings)
- 2 (8 ounce) cans tomato sauce
- 2 teaspoons white distilled vinegar
- 2 teaspoons garlic (minced)
- 3 ½ teaspoons chili powder
- 1 teaspoon cumin
- 2 teaspoons oregano
- ½ teaspoon sugar
- 2 tablespoons olive oil
- 2lbs bone-in chicken breasts (with the skin on)
- ¼ cup cilantro (chopped)
- flour or corn tortillas
- In a medium bowl combine tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. Mix well and set aside.
- In a large skillet over medium-high heat, add olive oil. Cook chicken breasts until golden brown on each side (about 5 minutes per side). Once the chicken is golden brown add the tomato sauce mixture to the pan.
- Bring to a boil. Reduce heat to medium-low. Cover and simmer until chicken is fully cooked.
- Remove the chicken breasts from the pan (leaving the tomato sauce in the pan). Remove and discard the bone and skin of the chicken breasts. Using two forks shred the chicken. Place the shredded chicken back into the tomato sauce. Cook until the sauce reduces and blends into the chicken. Add cilantro and stir into chicken mixture.
- Transfer chicken to a serving bowl and make spoon onto warmed tortillas.