Taco Night [pulled chicken tacos]

After being continuously tortured by my friend Big Perm‘s taco pics, I decided to have a taco night of my own.  It was very last minute and was inspired by one of our last rooftop nights at our loft in OKC.
Ingredients
  • 2 boneless, skinless, chicken breasts
  • 1 lime
  • 1 small onion, quartered
  • bay leaf
  • 1 cup of chicken broth (or water)
  • 1 cup of water
  •  1 Tablespoon tomato paste
  • 1 Tablespoon chipotle adobo sauce
  • add more in equal parts if the chicken is still too dry
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • salt & pepper to taste

Garnishments (take your pick)

  • 1 small red onion, diced
  • Guacamole
  • Shredded cheese
  • Cilantro
  • Sour Cream
  • Salsa
Salt & pepper the chicken breasts and soak with the juice of 1/2 of the lime to tenderize (30 minutes). Place chicken in a pan with the quartered onion, bay leaf, broth and water. Bring to a boil, reduce heat to medium, and poach for 15 minutes. 
Drain and transfer chicken to a bowl. Discard the bay leaf and onion. Shred the chicken with 2 forks. 
Print the recipe HERE!

Add tomato paste and chipotle sauce, the juice from the other 1/2 of the lime, seasonings, and bit of salt. Work the mixture through the chicken evenly.  Serve with tortillas and garnishments listed above.

We really liked these tacos and they’re great for leftovers.  You could even use the chicken for nachos – YUM.

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3 Responses to “Taco Night [pulled chicken tacos]”

  1. Anonymous
    June 29, 2010 at 3:49 am #

    Marcia made Sangria last night… and we're planning on her making more sometime soon and I told her I would try this recipe to go with her drinks! Hope I can prepare it as good as you!

  2. Rebecca Fernandez
    July 4, 2010 at 1:23 am #

    I bet squash would be just as good as chicken. In fact, I'm going to give it a shot! (I'll let you know.)

  3. January 7, 2012 at 6:50 pm #

    A palseingly rational answer. Good to hear from you.

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