Tacos de Pollo - Mexican Shreaded Chicken Tacos

Ingredients

• Chicken breast

  Broilers or fryers, meat and skin, raw

  200g

• Onions

  Raw

  1 small or 70g

• Garlic

  Raw

  2 cloves, minced or 6g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Pepper

  Spices, white

  ½ tsp, ground or 1g

• Chili powder

  Spices

  100g

• Chili

  No beans, canned entree

  100g

• Salt

  Table

  1 dash or 0.4g

• Cilantro

  Raw - Whole Foods Market

  100g

• Limes

  Raw

  1 fruit or 67g

• Tortillas

  Ready-to-bake or -fry, corn

  2 tortilla or 48g

Directions

1. Bring a pot of water to a boil and add tlhe chicken, along with the whole onion half, a whole (peeled) clove of garlic and salt to taste.
2. Boil the chicken for 45 minutes, or until fully cooked.
3. While the chicken is cooking, heat the oil over medium in a non-stick pan and cook the chopped onion until transparent.
4. Add the minced garlic and cook until golden.
5. Add the spices and toast lightly, being careful not to burn them.
6. Add the tomato and serrano chili (if using) and cook until soft.
7. If the chicken is still cooking, set the tomato / onion mixture aside.
8. When the chicken is cooked through, cool to the touch and then shred.
9. Add the chicken and a small ladle of broth to the tomato / onion mixture and simmer, stirring regularly, for 10 - 15 minutes or until excess liquid has been absorbed.
10. Meanwhile, heat the tortillas over low on a comal or in a non-stick pan for about a minute per side.
11. When the chicken filling is ready, check for seasoning and adjust as necessary.
12. Sprinkle cheese over each tortilla, top with chicken filling and garnish with fresh cilantro and lime wedges.
13. Serve with your choice of hot sauce or salsas to further dress the tacos to your personal liking.
14. Recipe by: Jennifer Malmberg (source: http://partaste.com/worldrecipes/tacos-de-pollo-mexican-shreaded-chicken-tacos-recipe/)