August 29, 2011

Authentic Mexican-Style Shredded Chicken

This is a great and tasty recipe for shredded chicken! We use this for taquitos, burritos, tacos and enchiladas. It's super easy too!

Authentic Mexican-Style Shredded Chicken
  • 1 1/2 lbs. boneless, skinless chicken breast
  • 2 tsp seasoned salt (I tend to only use 1 tsp to keep the salt to a minimum in my cooking, but the original recipe calls for 2 tsp.)
  • 1 tsp. pepper
  • 3/4 tsp. garlic powder
  • 2 tsp onion powder
  • 2 tsp chili powder (I only use 1 tsp if my kids will be eating this too. Still has great flavor.)
  • 3/4 tsp cumin powder
  • 1/2 tsp oregano
  • 2 dry bay leaves
  • enough water to cover chicken ( about 2-3 cups ) 
Wash chicken thoroughly and place in a medium sized skillet and add just enough water to cover the chicken. Add all ingredients and bring to a boil. Boil for 10 minutes then reduce heat and simmer, covered, for 30 to 40 minutes or until the chicken can be shredded using a wood spatula. If there is any liquid left simply turn up the heat and allow the liquid to evaporate. Let the shredded chicken cool enough to work with.

**For bigger batches, you could double, triple or even quadruple this recipe and cook in a stock pot. Shred and freeze remaining chicken for meals in the future!


  1. a. Where's the Cilantro?

    b. Authentic Mexicans don't use "boneless and skinless" chicken breasts.

    c. A little Maggi Gallanita Caldo de Pollo does wonders.

    Tio Patrick

  2. Thanks for the suggestions! I've never cooked with cilantro before, always just added it after the fact, but goodness knows how much I love it! The original recipe called for chicken parts, but since mostly what I have in the house is the boneless, skinless chicken, that's what I adjusted the recipe for. Of course any parts will work, I've even thrown in some dark meat on occasion!


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