Follow these steps for perfect results
Boneless, Skinless Chicken Breasts
whole
Lime
Divided Use
Onion
quartered
Bay Leaf
whole
Chicken Broth
or Water
Water
none
Tomato Paste
none
Chipotle Adobo Sauce
none
Cumin Powder
none
Chili Powder
none
Cayenne Pepper
none
Tortillas
And Optional Taco Garnishes
Salt and pepper the chicken breasts and soak with the juice of 1/2 of the lime for 30 minutes.
Place chicken in a saucepan with the quartered onion, bay leaf, broth, and water.
Bring to a boil, then reduce heat to medium and poach for 15 minutes.
Drain the chicken and transfer it to a bowl.
Discard the bay leaf and onion.
Shred the chicken with two forks.
Add tomato paste, chipotle sauce, juice from the remaining 1/2 lime, cumin powder, chili powder, cayenne pepper, and a pinch of salt.
Mix the ingredients evenly through the chicken.
Serve the pulled chicken in tortillas with desired garnishes such as diced red onion, guacamole, shredded cheese, cilantro, sour cream, and salsa.
Expert advice for the best results
For extra flavor, sear the chicken breasts before poaching.
Adjust the amount of cayenne pepper to your spice preference.
Use a slow cooker for even more tender chicken.
Everything you need to know before you start
15 minutes
Chicken can be made 1-2 days in advance.
Serve tacos on a plate, garnished with desired toppings.
Serve with rice and beans.
Offer a variety of toppings.
Pairs well with the spices.
Classic pairing for tacos.
Discover the story behind this recipe
Tacos are a staple of Mexican cuisine and a popular street food.
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