Total Time
Prep 20 mins
Cook 30 mins

I came up with this recipe when I decided to make a nice meal for my Fiance and Father. They loved it, and so did I. For a juicier machaca, add 1/2 cup of salsa.


  1. Remove any excess fat from chicken breasts.
  2. Boil chicken and bell pepper for 10-15 minutes, or until easy to tear apart.
  3. Let chicken cool until only warm to the touch, then shred as thin and long as possible.
  4. On medium-high heat in a skillet, cook meat, tomatoes, pepper, and spices about 10 minutes, or until chicken turns slightly tomato colored.
  5. Serve hot with tortillas and beans.