Nana's Mexican Shredded Chicken by Wraithed - TribalWar Forums
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Wraithed
VeteranXV
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1 - 03-05-2010, 00:32
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Software:
4-6 Chicken Breasts
1 14 oz can Tomato Sauce (S&W Organic Tomato Sauce is what I used)
2 14 oz cans of water
~1 1/2Tbs Garlic Powder
~1Tbs Onion Powder
~1Tbs Ground Cumin
2 cubes Chicken Bouillon
1 tsp Oregano leaves
1 pinch cayenne pepper
1 tsp corn starch
Salt and Pepper to taste
Optional
1 Tbs Chicken Fat from Nana's Baked Chicken (pour fat and drippings off into a container cover and store in fridge. When the fat separates to the top you can take it off and store in the fridge for later use)

Hardware:
Thick Bottomed Sauce Pot

Cooking:
Put all ingredients (except corn starch) in a sauce pot and bring to a boil. Reduce heat and simmer 25 minutes.
Remove chicken and let cool.
Continue to simmer sauce for an additional 20 minutes.
When chicken has cooled to the touch (not to room temp) shred chicken.
Stir in corn starch to the sauce to thicken and then replace the chicken back into the sauce.
Stir and serve.

Service options... tacos, enchiladas, tamales, etc...
 
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Last edited by Wraithed; 03-05-2010 at 12:46..
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Kiint
VeteranXV
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Old
2 - 03-05-2010, 01:41
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Something tells me this would work well with some mesquite liquid smoke.
 
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