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Mexican Pulled Chicken Tacos - Tender, Flavorful, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 pounds boneless, skinless chicken thighs (or chicken breasts)
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup crushed tomatoes (or tomato sauce)
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground coriander (optional)
  • 1/2 to 1 teaspoon chipotle in adobo, minced (or 1/4 teaspoon chipotle powder), to taste
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 tablespoon apple cider vinegar or fresh lime juice
  • 12 small corn or flour tortillas, warmed
  • Fresh toppings: chopped onion, cilantro, lime wedges, sliced radishes, avocado, shredded cabbage, salsa

Method
 

  1. Season the chicken: Pat the chicken dry. In a small bowl, mix chili powder, cumin, smoked paprika, oregano, coriander (if using), salt, and pepper. Sprinkle evenly over the chicken and rub to coat.
  2. Sauté aromatics: Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion and cook 3 to 4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
  3. Build the sauce: Add crushed tomatoes, chicken broth, and chipotle. Stir and bring to a gentle simmer. Taste and adjust salt if needed.
  4. Add the chicken: Nestle seasoned chicken into the sauce. Cover and simmer on low for 20 to 30 minutes (thighs) or 15 to 20 minutes (breasts), until the chicken is cooked through and very tender.
  5. Shred and reduce: Transfer chicken to a plate and shred with two forks. Meanwhile, simmer the sauce uncovered for 5 to 7 minutes to thicken slightly.
  6. Finish and brighten: Return shredded chicken to the pan and toss to coat. Stir in apple cider vinegar or lime juice for brightness. Simmer 2 minutes, then taste and adjust seasoning.
  7. Warm the tortillas: Heat tortillas in a dry skillet for 15 to 20 seconds per side, or wrap in foil and warm in a 350°F (175°C) oven for 5 to 8 minutes. Keep them covered so they stay soft.
  8. Assemble: Spoon pulled chicken into tortillas. Top with chopped onion, cilantro, and a squeeze of lime. Add avocado, radishes, cabbage, or salsa if you like.