Shredded Chicken for Tacos

By Mark Bittman

Shredded Chicken for Tacos
John Lei for The New York Times
Total Time
1 hour
Rating
4(1,173)
Comments
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Just about any food that fits on a tortilla has found its way into some type of taco, but this shredded chicken remains an easy weeknight staple. Poached in a simple broth of onion, garlic and spices, the chicken stays moist and is infused with flavor. You could opt for boneless, skinless chicken thighs or breasts; add some fresh cilantro or sliced jalapeño to the liquid; use a glug of light beer, if you have some on hand. Shred the cooked chicken into bite-size pieces and it’s ready to be tucked into a taco with little more than some pico de gallo. You could freeze the resulting stock for future use or even boil it until thickened to drizzle it over the meat. The rules here are far from ironclad, but the fail-proof method guarantees an easy building block for tacos and beyond.

Featured in: The Taco Joint in Your Kitchen

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Ingredients

Yield:6 to 8 servings
  • 2pounds boneless chicken thighs
  • 1large white onion, peeled and quartered
  • 5cloves garlic, peeled and lightly crushed
  • 2bay leaves
  • 1tablespoon ground cumin
  • 1ancho or other mild dried chile (optional)
  • Kosher salt and freshly ground black pepper, to taste
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

271 calories; 19 grams fat; 5 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 19 grams protein; 320 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine all ingredients in a saucepan and add water to cover. Turn heat to high, bring to a boil, and skim any foam that comes to the surface.

  2. Step 2

    Partially cover and adjust heat so mixture simmers steadily. Cook until meat is very tender, about 30 minutes. Remove from liquid and cool.

  3. Step 3

    Shred meat with fingers. Taste and adjust seasonings; use within a couple of days.

Ratings

4 out of 5
1,173 user ratings
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Comments

Sandee

Removed the chicken before shredding it and reduced the broth to its "essence." Poured back over the chicken. Really amped up the flavor.

Diane

Served these tacos with cabbage slaw and sliced avocado, which was a nice contrast of textures and flavors. Slaw was made with shredded cabbage, onions and carrots tossed with a homemade dressing: equal parts mayo and sour cream, with addition of some lime juice, lime zest, cilantro, kosher salt and pepper.

Becky

This made OK taco meat but what was really delicious was the broth. I refrigerated it skimmed off the fat (recall not much) and used the broth and leftover chicken meat to make chicken tortilla soup garnished with fried tortilla strips, avocado, cilantro, mild crumbled feta and a squeeze of lime. Delicious and EZ!

PJ

This is really good, and so easy. I made it for a taco making dinner, and it was a hit. I'm generous with the cumin, garlic and onions. I lifted the chicken, strained the liquid and simmered it until it was reduced by half, then added the shredded chicken back into the sauce. Super yummy!

Michael

I use bone in, skin on thighs. Other than the often recommended increase of the amount of cumin, follow recipe, then- let chicken cool, debone and reserve skin, add bones back to broth and simmer until the broth has reduced and thickened. Put reserved skin in the oven on a rack over a sheet pan at 350 and roast until most of the fat has rendered from the skin and skin is crispy and browned. The chicken skin should be very crispy and easily cut up into small bits. Use bits to add crunch and a lot of flavor to top of your tacos.

Mike

Shredded using a Kitchen Aid with the flat beater attachment. Add a chopped jalapeño and a bit of chili powder to boost the flavor.

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