So I’m looking to make some mexican style shredded chicken, the kind you typically see in burrito joints and taco shops. Nothing fancy really, just the braised, vaguely spicy, redish hued shredded pollo.
I have no idea whats in this stuff and if there’s a term to describe it accurately. Recipe searches have returned some very broad Latin chicken recipes but nothing seems right. I know Dopers can always be counted on.
Suggestions?
I am not sure if this is what you are looking for, but when I make up a large quantity of shredded chicken for tacos I cook the chicken in the slow cooker for several hours, with water and various taco seasonings.
Chilequiles? Recipe
My husband just made some for breakfast over the weekend, although he has his own recipe. I think it’s similar to the one I linked to, although I know he uses red enchilada sauce and chipotles in adobo sauce, and probably a few other small changes.
It’s really delicious. One of my favorite breakfast (or anytime) foods.
Hang on. The “28oz enchilada sauce”…if you make the thing out of the jar, it ain’t cooking.
I make it as a quick filling for chicken enchiladas. The original recipe is long gone, but I use the same ingredients and make it up as I go along. It’s so good we sometimes end up eating the filling as is, without bothering to make the enchiladas.
Shred cooked chicken breasts with two forks. Place in saucepan along with:
chopped scallions
storebought salsa
minced garlic
cumin, oregano, chili powder, salt, and pepper to taste
Stir over med-high heat for 5 min., until heated through.
Not to pick on you or anything, but this is the stuff I find every time I search the web fro recipes and it’s exactly what I’m not looking for.
I’m not sure if the stuff I’m looking for has a name or not, but I wouldn’t think it’d be that foreign to people. Every late night burrito joint in Chicago has this spicy chicken as a burrito incredient. It’s essentially just shredded chicken and spices with some liquid to braise it in. I have no idea of the chicken is cooked in the sauce and then shredded or cooked on its own and then shredded before adding the spices and liquid.
Anyways, hopefully someone knows what I’m talking about.
I think you are looking for a basic Red Chile Sauce made with Ancho Chiles.
This particular recipe is pretty authentic as far as I can tell. As well as substituting chicken broth for the beef broth, I’d suggest making the sauce per the recipe and simmering the chicken breasts directly in the sauce during its prescribed cooking/thickening process.
Shred the chicken and reurn it to the sauce and let simmer on a low flame for an hour or more. Add a bit of water or extra Chicken broth if it gets too dry.
Pollo Deschebrada
http://recipes.chef2chef.net/recipe-archive/20/114623.shtml
The standard recipe for shreded chicken, which can be used with any sauce (red, green, mole, whatever) in any application (quesadillas, enchiladas, burritos, whatever).
I goofed. Deshebrada (no “c”).