Tacos de Pollo a la Mexicana
Shredded Chicken Tacos
- 2 pounds of chicken breasts
- 1/2 medium onion
- 1 sprig cilantro
- 1 clove garlic
- 1 teaspoon salt
- 3 roma tomatoes, chopped
- 1 green bell pepper, chopped
- 1/2 medium onion, chopped
- 1 or 2 serrano chilies, finely chopped
- 1/2 teaspoon ground cumin
- 1 cup chicken broth*
- 1/4 cup chopped cilantro, divided
- 2 avocados, chopped
- Lime wedges
- Corn tortillas
Adapted from 1.bp.blogspot.com
Cook the chicken breasts in 6 cups of water with the onion half, a sprig of cilantro, the garlic, and salt over medium-high heat for about 45 minutes or until fully cooked. Let cool slightly.
Shred or roughly chop the chicken.
Heat 2 tablespoons vegetable oil in a large skillet over high heat. Saute the onion and bell pepper for about 2 minutes, stirring constantly.
Add the shredded chicken, tomatoes, serrano chile, cumin, chicken broth, and 3 tablespoons of the chopped cilantro. (Note: For the chicken broth, I use the broth the chicken was cooked in.) Stir to combine; season with salt, if necessary.
Reduce heat to medium-low. Cover and let simmer for about 10 to 15 minutes.
To serve, spoon a couple of tablespoons of filling into the center of warm corn tortillas. Top with a squeeze of lime juice, chopped avocado, the reserved cilantro and your favorite salsa. Enjoy!!!