Shredded Chicken Tacos

Shredded Chicken Tacos

Cuisine: Mexican
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
This recipe for Shredded Chicken Tacos with Sauce is all about building flavor with simple ingredients. You should know that I generally like to keep my ingredient list fairly simple and use cooking techniques instead of processed foods to bring out big flavor. Here's the ingredient list for the shredded chicken - chicken breast, onion, garlic, chicken stock, roma tomatoes, serrano chilies, dried arbor chili, cumin seeds, Mexican oregano, salt, pepper, olive oil.


  • 1 whole bone-in skin-on Chicken Breast
  • 2 lbs. Roma Tomatoes
  • 3-4 Serrano or Jalapeño Chiles
  • 1 Medium Yellow Onion finely chopped
  • 1 Tbs minced Garlic
  • 1 Tbs cumin seeds toasted and ground
  • 10-15 dried arbol chiles toasted and ground
  • 1 tsp Mexican Oregano
  • 12-16 ounces Chicken Stock
  • Olive Oil
  • Salt 
  • Pepper


  • Preheat oven to 425°F.  Place tomatoes and serranos on a sheet pan, drizzle with olive oil and season with salt. Roast for 30-40 minutes turning occasionally with tongs.  When soft and slightly charred, allow to cool then transfer to a blender. Lower oven to 325°F.
  • Toast Cumin and Arbol Chiles then blitz in spice mill. 
  • Heat a cast iron skillet over medium high heat and lightly coat with oil. Liberally season chicken with salt and pepper. Sear skin side down without moving for about 4 minutes until chicken easily separates from the pan. Transfer chicken to a plate until needed again.
  • Saute onions and garlic in cast iron pan the chicken seared in. Add oil if needed. When onions are very tender deglaze pan with a couple table spoons of chicken stock. Scrape the brown bits from the bottom of the pan with a wooden spoon. Add chicken back to the pan and add enough stock to reach half way up the breast. Transfer skillet to oven and roast chicken until internal temp reaches 155°F. 
  • Transfer chicken to the sheet pan the tomatoes and chiles roasted on. When cool enough to handle, shred with two forks. Rub chicken in to the pan to scrub up left over flavor from tomatoes.
  • Drain and reserve excess liquid from skillet. Transfer onions to blender. Blend with tomatoes and chiles until a smooth sauce forms. Add reserved liquid if needed otherwise discard. 
  • Comine shredded chicken with as much sauce as you'd like. Serve as is or go to next step.
  • Reheat cast iron skillet without cleaning it out. Add a serving or two of shredded chicken with sauce to the pan. Heat over medium to medium high heat without moving. Allow the bottom of the chicken to caramelize for about 10 minutes. Serve hot or at room temp with or without extra sauce.
  • Serve with Homemade Corn Tortillas, Avocado Corn Salsa, Cojita Cheese, Radish, and a Margarita