Celebrate Cinco De Mayo at home with this great recipe from Savory Spice Shop Franklin. It an easy shredded chicken taco recipe that takes no time to make with flavors of the Southwest.
Be sure to visit Savory Spice Shop in downtown Franklin on Main Street for all of the spices listed in the recipe. Follow them on Facebook for the latest updates and offerings.
Ingredients
2 small boneless, skinless chicken breasts
2 Tbsp. San Andreas Achiote Rub
2 Tbsp. vegetable oil
1 medium carrot, peeled and cut into matchsticks
8 to 12 corn tortillas
Optional garnish: salsa of choice, cheese of choice, thin sliced red onion, cilantro leaves
Other seasonings to try:
2 Tbsp. La Plata Peak Adobo Spice
2 Tbsp. Chimayo Chorizo Sausage Spice
2 Tbsp. El Diente Peak Southwestern Seasoning
Directions
Place chicken breasts in a large zip top bag and seal. Use a mallet or meat tenderizer to pound the breasts into cutlets about 1/2-inch thick. Remove cutlets from bag and sprinkle each generously with 1 Tbsp. of seasoning to coat. Heat oil in a large skillet over medium-high heat. Add chicken cutlets and cook for 3 to 4 min. per side until cooked through and slightly charred; cover skillet to keep oil from splattering. Transfer chicken to a plate and cover with foil for at least 5 min. to rest. Use two forks to shred the chicken into pieces and transfer it to a serving bowl.
Meanwhile, throw the carrots into the same skillet you used to cook the chicken (without cleaning it out) and cook over medium-high for about 5 min. or until barely tender and slightly browned. Transfer carrots to a serving bowl.
When ready to serve tacos, heat the tortillas: wrap in damp paper towel and microwave for 30 seconds, toast in a dry skillet 30 seconds a side, or set over a gas stove flame for a few seconds a side.
Serving Suggestions
Serve everything family style with garnishes on the side so everyone can build their own tacos. Highly recommend serving with our tangy Mole Verde Sauce as the salsa.
Yields
4 servings
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