Shredded Chicken Tacos

It’s Taco Tuesday and I’m in the kitchen flipping corn tortillas!! Making these shredded chicken tacos with authentic corn tortillas from scratch is easy using the Bob’s Red Mill Masa Harina and following the easy instructions at the back of the packet.

The Sazon Shredded Chicken that was first pan seared, poached then shredded. We also made a quick black bean salsa as an added topping for these shredded chicken tacos.

This was easy to create and you can do it too. Check out the recipe below and be sure to tag us when your creations on social media.

Special thanks to our friends at Anthony P Scott Limited for sponsoring this episode of Simply Local!

Shredded Chicken Tacos

Corn Tortillas

• 2 cups Bob’s Red Mill Masa Harina
• 1 tsp salt
• 2 cups hot water

Method:

1. Combine Masa Harina with salt
2. Add hot water and combine well until all the dry ingredients are fully incorporated. Dough should be firm but springy to the touch. If the dough feels too stiff, add more water to make it more pliable.
3. Knead into a smooth ball then cover with a damp kitchen towel to prevent it from drying out.
4. Allow to rest up to one hour.
5. Portion dough into 12 balls then use a tortilla press or a pan with a flat surface to press out tortillas into round shape.
6. Cook in a frying pan for up to 1 minute on each side.
7. Wrap cooked tortillas in a cloth and store in a container or bowl with a lid to allow them to steam and remain soft and pliable.

Sazon Poached Chicken

• 2 Medium Chicken
• 2 tbsp of Goya Olive Oil
• 1 packet of Sazon seasoning

Method:

1. Clean chicken and pat dry.
2. Add the oil to the chicken, as well as the sazon packet.
3. Ensure it is well coated and then pan sear on medium heat in a frying pan.
4. Flip after 4-5 minutes or until you see caramelization.
5. Sear on the other side and then add 2 cups of hot water.
6. Cover and reduce heat to low. Depending on the thickness of the meat, it can take 25-30 minutes to finish cooking.
7. Shred with two forks and season with salt to taste.

Black bean Salsa

• 1 tin of Goya black beans (washed and drained)
• ½ medium red onion
• 1 green chili
• 1 cup of sweet whole corm kernels
• 5 small tomatoes (cubed and deseeded)
• 6 large Goya black olives
• 2 shadon beni leaves (finely chopped)
• 1 celery stalk (finely chopped)
• 1 green pepper (finely cubed)
• 2 small juicy limes

Method:

1. Place all the ingredients into a bowl and mix well.
2. Season with salt and pepper to taste and squeeze 1 small lime then toss.
3. Let sit for at least 30 minutes, so the flavours can marry then garnish with the remaining lime (cut in quarters) before serving.