Shredded Chicken Tacos (Tacos de Pollo Deshebrado)

History & Origin

Shredded chicken tacos are one of the most versatile and popular fillings in the Mexican taco universe. They are present in practically every state of the country under different variations: in Mexico City served as market guisados, in Yucatan seasoned with achiote, in Veracruz mixed with olives and capers, and in the north served dry or in broth. The shredding technique is one of the most characteristic of Mexican cookery, allowing the chicken to absorb completely the flavours of the salsa in which it cooks. The process always begins with cooking the chicken in water with aromatics, producing a base stock that then enriches the sauce. Once cooked and cooled, the chicken is shredded by hand into long, uniform fibres that integrate perfectly with the tortilla. The guajillo and tomato salsa wrapping the chicken is one of the most recognisable flavours of popular Mexican cuisine: guajillo contributes a bright red colour, fruity flavour and mild acidity, while tomato and garlic round out the profile.