Tacos de Pollo Mechado Exprés
Directions
- 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.
- 2In a frying pan, sear the chicken breast on high heat for 2 minutes on each side.
- 3Add water to the pan and simmer covered over low heat for 8 minutes.
- 4Remove the pan from the heat and let it rest covered for 5 minutes.
- 5Remove the chicken, shred it using two forks, and return it to the pan. Cook for 5 minutes until the juices have reduced slightly.
- 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
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