Shredded Chicken Tacos

Ingredients

• 1 ½ pounds (680 grams) chicken breasts skinless boneless
• 2 teaspoons (2 teaspoons) vegetable oil
• ½ (½) yellow onion minced
• 2 cloves (2 cloves) garlic minced
• 1 teaspoon (1 teaspoon) ground cumin
• 1 teaspoon (1 teaspoon) dried oregano
• 1 teaspoon (1 teaspoon) chili powder
• 1 teaspoon (1 teaspoon) salt
• ½ cup (130 grams) salsa

Instructions

• Poach chicken. Place chicken in a saucepan, and cover with water. Bring to a boil, then reduce the heat to simmer for 10-12 minutes or until the internal temperature of the chicken reaches 165°F/74°C. I use the kitchen thermometer to check as overcooked chicken will be dry.
• Transfer the chicken to a cutting board or bowl, and shred it with 2 forks.
• In a skillet, heat oil and sauté the onion until it’s soft and translucent (3 minutes).
• Add the garlic, and sauté for 30 seconds. Add cumin, oregano, chili powder, and salt. Cook for 1 more minute.
• Add salsa, and just mix it in (if necessary, you can add a splash of water) and let it warm up.
• Add the chicken, and mix it in with the sauce. Simmer for 2-3 minutes.
• Serve in warmed up tortillas or taco shells with your favorite toppings.