Description
Mexican pulled chicken tacos combine tender, spice-rubbed meat nestled in warm tortillas with fresh cilantro and zesty salsa. Crisp ingredients and bold flavors make these tacos an irresistible meal you’ll crave again and again.
Ingredients
Scale
- 1.5 lbs (700 g) boneless, skinless chicken breasts or thighs
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.25 tsp cayenne pepper (optional, for heat)
- Salt and black pepper, to taste
- 1 tbsp olive oil
- 1 cup (240 ml) chicken broth
- 2 tbsps lime juice
- 0.5 cup (120 ml) salsa or enchilada sauce (optional for extra flavor)
- Small corn or flour tortillas
- Fresh cilantro, chopped
- Diced red onion
- Crumbled queso fresco or shredded cheese
- Sliced avocado
- Lime wedges
Instructions
- Spice Preparation: Craft a robust spice blend by mixing cumin, paprika, chili powder, garlic powder, onion powder, cayenne, salt, and pepper until thoroughly combined.
- Chicken Seasoning: Meticulously coat chicken pieces with the prepared spice mixture, ensuring comprehensive and even coverage.
- Cooking Initiation: In a spacious skillet heated to medium temperature with olive oil, sear seasoned chicken for 2-3 minutes per side until achieving a golden, slightly crisp exterior.
- Liquid Integration: Pour chicken broth and salsa into the skillet, completely submerging the chicken pieces, then cover and reduce heat to allow gentle simmering for 20 minutes until fully cooked.
- Alternative Slow Cooking Method: Transfer seasoned chicken to slow cooker, add chicken broth and salsa, then cook on low for 6-7 hours or high for 3-4 hours until meat becomes exceptionally tender.
- Chicken Shredding: Extract chicken from cooking liquid using tongs, then utilize two forks to meticulously transform the meat into delicate, stringy fragments.
- Flavor Enhancement: Reintroduce shredded chicken to the remaining cooking liquid, gently stirring to harmonize flavors, then splash with fresh lime juice and allow brief marination.
- Tortilla Preparation: Warm tortillas in a dry skillet or microwave until they become slightly pliable and flexible.
- Assembly and Garnishing: Pile shredded chicken generously onto tortillas, then embellish with fresh cilantro, thinly sliced red onion, creamy avocado slices, and crumbled cheese.
- Final Touches: Conclude by adding an additional lime squeeze for vibrant brightness, and serve immediately alongside complementary sides like rice, black beans, or crispy tortilla chips.
Notes
- Spice Blend Precision: Mix spices thoroughly to ensure each chicken piece gets an even, robust flavor coating for maximum taste depth.
- Temperature Control: Monitor heat carefully during stovetop searing to achieve golden-brown exterior without burning the chicken.
- Moisture Management: Keep chicken covered while simmering to retain tenderness and prevent drying out during cooking process.
- Flavor Enhancement: Let shredded chicken rest in cooking liquid for 5-10 minutes after shredding to absorb maximum seasoning and maintain juiciness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 5
- Calories: 360
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg