HOW TO MAKE SHREDDED CHICKEN
Enough for 12 tacos or enchiladas, 6 burritos, 24 quesadillas, or 24 tamales
This basic chicken recipe is used in Mexican Food like Tacos de Pollo, Enchiladas Suizas, and Burrito Ahogado, among other dishes. To ensure a fresh-tasting dish, don’t overcook the chicken.
3 bone-in chicken breasts or 2 pounds boneless chicken meat (breasts, thighs, or a combination)
1 cup water
½ white onion, diced
1 jalapeño or serrano chile, split lengthwise
1½ teaspoons kosher salt
Combine all the ingredients in 4-quart slow cooker, cover, and cook on low for 3 to 4 hours, but no longer. Let cool until cool enough to handle, then discard the chicken bones and skin and shred the meat into small pieces. Strain the cooking liquid, discarding the solids, and reserve for another use. Use the shredded chicken immediately or refrigerate until needed.