Equipment
- Pressure Cooker
Ingredients
- 600 grams chicken breast (approximately 3 chicken breasts)
- 1 tablespoon olive oil
- 1 ½ Litres chicken stock
Sauce Mixture
- 3 tablespoons brown sugar
- 100 ml passata sauce
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 teaspoon oregano leaves
- 1 teaspoon liquid smoke
Vegetable Mixture
- 1 tablespoon olive oil
- 1 onion, peeled and finely diced
- 2 cloves garlic, minced
- 1 capsicum, diced
- 250 grams mushroom, diced
- 200 grams kidney beans (drained from a can)
Instructions
- Rub the chicken with 1 tablespoon of olive oil and place into the bottom of your pressure cooker. Add the chicken stock in with the chicken. Seal the pressure cooker and cook at pressure for 20 minutes.
- Once cooked, allow the pressure cooker to cool until the pressure has dissipated. Remove the chicken from the cooker, discarding the liquid. Use two forks to finely shred the chicken meat.
- Heat a frypan on med-high heat. Add the olive oil and heat for 30 seconds. Add in the onions and sauté for 5 minutes, until softened. Add the garlic and cook for another minute.,
- Add in the capsicum and mushrooms to the onion mixture. Sauté the mixture for 5-10 minutes until softened. Add all sauce spices and stir to combine. Add the passata sauce, shredded chicken and the kidney beans and cook for a further minute, Remove the pan from the heat.
- Serve in taco shells with fresh salad, guacamole and dollop of sour cream.
Get ready to spice up your dinner routine with these mouthwatering Shredded Mexican Chicken Tacos! Packed with flavor and cooked to perfection, this recipe is a surefire crowd-pleaser that will have everyone coming back for seconds. Whether you’re hosting a fiesta or simply craving a delicious homemade meal, these tacos are the perfect solution.
Cooking the Chicken
Begin by preparing the chicken. Rub the chicken breasts with 1 tablespoon of olive oil and place them into the bottom of your pressure cooker. Pour in the chicken stock, seal the pressure cooker, and cook at pressure for 20 minutes.
Once cooked, allow the pressure cooker to cool until the pressure has dissipated. Remove the chicken from the cooker, discarding the liquid. Use two forks to finely shred the chicken meat.
You can speed up the process of shredding the chicken by using a stand electric mixer. Simply add the chicken to the bowl and pulse for about 30 seconds, using the standard mixing paddle, until the chicken is shredded to the desired consistency.
Don’t own a pressure cooker? Instead simmer the chicken in the stock covered on medium low for 40 – 50 minutes, turning chicken occasionally, until chicken can be shredded. You could use a slow cooker.
A store bought rotisserie chicken can be used as a speedy substitute for shredding your own chicken.
Preparing the Sauce Mixture
Start by heating a frying pan over medium-high heat. Add 1 tablespoon of olive oil and heat for 30 seconds. Then, add in the diced onions and sauté for 5 minutes until softened. Stir in the minced garlic and cook for another minute.
Next, add the diced capsicum and mushrooms to the onion mixture. Sauté for 5-10 minutes until the vegetables are softened and fragrant.
Add all the sauce spices to the vegetable mixture and stir to combine. Pour in the passata sauce, shredded chicken, and kidney beans. Cook for an additional minute, allowing the flavors to meld together.
Remove the pan from the heat and get ready to assemble your tacos.
Serving the Shredded Mexican Chicken
If you’re using store-bought taco shells, warm them up in the oven according to the package instructions. Alternatively, you can make your own soft taco tortillas. Take a generous portion of the shredded Mexican chicken mixture and place it into each taco shell.
Enhance the tacos with a vibrant array of fresh salad ingredients. Thinly slice some crisp lettuce leaves, juicy tomatoes, and fragrant cilantro. Sprinkle these toppings over the shredded chicken, adding a burst of color and texture to each taco.
For an extra kick of flavor, consider drizzling your tacos with your favorite hot sauce or salsa. Spoon a dollop of creamy guacamole onto each taco too.
Optional Extras: Feel free to get creative with additional toppings and garnishes. Sliced jalapeños, diced onions, shredded cheese, or a squeeze of fresh lime juice can all add extra layers of flavor to your tacos. Customize each taco according to your preferences, making them truly your own.
Once assembled, arrange the tacos on a platter and serve them immediately. Encourage your guests to build their own tacos, allowing them to customize their creations with their favorite toppings. These Shredded Mexican Chicken Tacos are best enjoyed fresh and hot, so dig in and savor every delicious bite!
