The Best Shredded Chicken Tacos
Ingredients
- 1 1/2 to 2 lbs chicken breast boneless, skinless (about 3-4 breasts, depending on the size)
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp dried oregano
- 1/2 yellow onion small diced
- 2 cloves garlic minced
- 1 tbsp tomato paste
- 2 cups chicken broth unseasoned
- 1/2 tsp ground black pepper
- 1 tsp kosher salt
- olive oil
- 1 lime
Instructions
- Heat a dutch oven or heavy bottom pot to medium high heat. Pat the breasts dry on both sides and sprinkle all over with salt. Add a couple tablespoons of olive oil to the pot and then the chicken but be sure the pot is hot before adding them. Make sure the breasts have their own space to brown. You may need to do two at a time. Once the breasts are browned turn the heat to medium. Add the onion and sauté with a pinch of salt for a couple minutes. Add the garlic, spices and tomato and continue to sauté a couple minutes more. Add the broth and use a wooden spoon to scrape up any bits clinging to the bottom of the pot. Stir the sauce and bring it to a steady simmer. Add the breasts back to the pot, put the lid on and simmer for 45 minutes. Check about halfway through incase the sauce is reducing too quickly and adjust heat if needed. After 45 minutes is up, remove the lid and let the sauce finish reducing. This can take anywhere from 10 to 20 minutes. This sauce should be thick and glossy and should look to be about 3/4 cup (just eyeball it.)Turn off the heat and remove the breasts and place them on a cutting board. Use two forks to shred the chicken and place it back into the pot. Toss it in the sauce until well coated. Squeeze the juice from one lime all over and toss.