Em's Mexican Shredded Chicken

Submitted by Chef Emstar

"This chicken can be used in any Mexican dish. Tacos, tamales, enchiladas, taco salads, etc."

 

• Ready In: 30mins
• Ingredients: 6
• Serves: 6

ingredients

• 3 -4 boneless skinless chicken breasts
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 tomatoes, chopped
• 1 jalapeno, minced (optional)
• 8 ounces lager beer

directions

1. Heat 1 Tbs olive oil in a sauté pan on medium heat. Add the onion and jalapeno if using and cook until starting to soften (4-5mins).
2. Add the garlic and the dried seasonings. Cook 1 more minute.
3. Add the tomato and beer and lay the chicken breasts on top of everything. Cover with a lid and cook for 7 minutes.
4. Uncover and flip the chicken breasts. Cook for 7 more minutes. Remove from heat, uncover and let the chicken breasts cool enough to handle.
5. Shred the chicken with your fingers and add back to the juices in the pan.
6. Stir it all up so that the chicken soaks up the liquid.
7. You can heat it back up if you’re using for tacos or leave it cool if you’re stuffing enchiladas or tamales.

Reviews

[c_mckarney]

The spices neede are missing from the ingredients list.