Tacos de Pollo Mechado Exprés

25 mins
Serves 1
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Directions

  1. 1Marinate the chicken breast with garlic powder, sweet paprika, ground cumin, ground cinnamon, salt, dried oregano, vinegar, extra virgin olive oil, and tomato sauce in a container. Let it marinate in the refrigerator for at least 30 minutes, but preferably a few hours.
  2. 2In a frying pan, sear the chicken breast on high heat for 2 minutes on each side.
  3. 3Add water to the pan and simmer covered over low heat for 8 minutes.
  4. 4Remove the pan from the heat and let it rest covered for 5 minutes.
  5. 5Remove the chicken, shred it using two forks, and return it to the pan. Cook for 5 minutes until the juices have reduced slightly.
  6. 6Assemble the tacos: spread guacamole on the tortillas, add the shredded chicken, pickled onions, and feta cheese (optional).

Ingredients

  • 1 large chicken breast
  • 1 teaspoon garlic powder
  • 1 teaspoon sweet paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 tablespoon vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon tomato sauce
  • 0.5 glass water
  • 0 corn or wheat tortillas
  • 0 shredded chicken
  • 0 guacamole
  • 0 feta cheese
  • 1 purple pickled onion

Equipment

baking dishmeasuring spoonstongsfrying panwooden spoonforks