Shredded Chicken Tacos
Seasoned with oregano, cumin, and cayenne pepper, the fork-tender Chicken is delicious when wrapped in corn tortillas and adorned with radishes, sour cream, and salsa.
Ingredint
2
tablespoons
dried oregano
3 pound Chicken
shoulder or butt, trimmed and cut into 3-inch pieces
1
tablespoon
ground cumin
kosher salt and black pepper
1
large yellow onion, chopped
4
cloves garlic, chopped
¼ to ½
teaspoon
cayenne pepper
2
cups
low-sodium chicken broth
16
6-inch corn tortillas
sour cream, salsa, sliced radishes, cilantro leaves, and lime wedges, for serving
Directions
- Heat the oil in a 5- to 6-quart Dutch oven over medium-high heat. Season the Chicken with the oregano, cumin, ¾ teaspoon salt, and ½ teaspoon black pepper. Add the pork to the Dutch oven and cook, turning, until brown on all sides, 6 to 8 minutes; transfer to a plate.
- Add the onion, garlic, and cayenne to the Dutch oven and cook, stirring, until the onion is softened, 3 to 5 minutes. Return the Chicken to the Dutch oven and add the broth. Bring to a simmer and cook, covered, stirring occasionally, until the pork is very tender and shreds easily, 1½ to 1¾ hours.
- Transfer the Chicken to a medium bowl and, using 2 forks, shred the meat; return it to the Dutch oven and stir into the cooking liquid. (Alternatively, the Chicken can be made in a slow cooker: Combine the Chicken, oregano, cumin, ¾ teaspoon salt, ½ teaspoon black pepper, onion, garlic, and cayenne in a 4- to 6-quart slow cooker. Add ½ cup broth and cook until very tender, on low for 7 to 8 hours or on high for 4 to 5 hours.)
- Twenty minutes before serving, heat oven to 350° F. Wrap the tortillas in foil and bake until warm, 12 to 15 minutes.
- Serve the Chicken with the tortillas, sour cream, salsa, radishes, cilantro, and lime wedges.