Braised Shredded Chicken Tacos with Chipotle Sauce

Name: Braised Shredded Chicken Tacos with Chipotle Sauce
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 lb bone-in chicken thighs (skin on); 1 tsp salt; 1 tsp black pepper; 1 medium onion (chopped); 2 cloves garlic (minced); 1 tbsp olive oil; 1 can tomatoes (400g/14oz, crushed); 2 tbsp chipotle peppers (in adobo, chopped); 1 tsp cumin (ground); 1 tsp oregano (dried); 1 red onion (thinly sliced); 1 cup white vinegar; 1 tbsp sugar; 1 tsp salt

60 min 4 servings Medium

All Recipes

Braised Shredded Chicken Tacos with Chipotle Sauce

Enjoy deliciously seasoned braised shredded chicken tacos with a smoky chipotle-tomato sauce and tangy pickled onions.

Prep

20 min

Cook

40 min

Total

60 min

Servings

Difficulty

Medium

Tacos are a beloved staple in many households, offering a versatile and delicious meal option that can be tailored to suit any taste. These braised shredded chicken tacos elevate the classic taco experience with a rich, smoky chipotle-tomato sauce that adds depth and warmth. Perfect for gatherings or a simple weeknight dinner, this recipe combines the juicy tenderness of braised chicken with the vibrant flavours of quick pickled onions. The combination of textures and tastes creates a satisfying dish that will have everyone reaching for seconds.

Ingredients

Servings

For the Chicken

For the Chipotle-Tomato Sauce

Quick Pickled Onions

Instructions

Season the Chicken

Season chicken thighs with salt and black pepper on both sides.

Sear the Chicken

In a large pot, heat olive oil over medium-high heat and sear chicken thighs skin-side down until golden brown, about 5 minutes per side. Remove and set aside.

Pro tip: Use a heavy-bottomed pot to distribute heat evenly.

Prepare the Sauce

In the same pot, add chopped onion and minced garlic. Sauté until the onion is translucent, about 3 minutes.

Simmer the Sauce

Add crushed tomatoes, chipotle peppers, cumin, and oregano. Stir and bring to a simmer.

Braise the Chicken

Return chicken to the pot, cover, and reduce heat to low. Let it simmer for 30 minutes until the chicken reaches an internal temperature of 165°F (74°C), checking with a meat thermometer at the thickest part.

Pro tip: Ensure the chicken is covered in sauce to prevent drying out.

Shred the Chicken

Remove chicken from the pot and shred using two forks. Return shredded chicken to the pot and stir to coat in sauce.

Make Pickled Onions

In a bowl, combine sliced red onion, white vinegar, sugar, and salt. Let sit for at least 15 minutes.

Pro tip: Make pickled onions in advance for better flavour.

Assemble Tacos

Serve shredded chicken in warm tortillas, topped with pickled onions and your favourite toppings.

Pro tip: Warm tortillas in a dry skillet or microwave for pliability.

💡

Tips & Tricks

<ul><li>Use a heavy-bottomed pot for even cooking.</li><li>Refrigerate leftovers within two hours to maintain freshness.</li><li>Adjust chipotle peppers to control spice levels.</li></ul>

Serving Suggestions

Serve these shredded chicken tacos with warm corn tortillas, a sprinkle of fresh cilantro, and a wedge of lime for squeezing. They pair wonderfully with a side of Mexican rice or black beans. For make-ahead convenience, prepare the chicken and sauce up to two days in advance and store them in the refrigerator. Reheat gently on the stove before serving. Leftovers can be stored in an airtight container in the fridge for up to three days.

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