Mexican Garachas Mexican Shredded Chicken Recipes

Steps:

• 1. To make the dough, just add all your dry ingredients to a bowl and stir them up. Then cut in your butter (the original recipe used shortening). I used my fingers to evenly incorporate the butter. Then add your milk and stir it together until the dough forms a ball.
• 2. Next, lightly roll out the ball with your hands and divide it into 12 even pieces. Roll each of those into balls and you're ready to get started frying!
• 3. Use a oil frying thermometer, this will ensure that your dough will fry up perfect. Eventually you won't need it as you will get use to the process. In a skillet pan, fill pan with 2 inch deeps with oil. Heat to 350 degrees F.
• 4. While your oil is heating up, lightly flour a clean surface and roll out a ball of dough to roughly a 6 inch diameter circle. Try to make it as round as possible, but it doesn't have to be perfect.
• 5. Next, when your oil is hot, gently slide the dough into the hot oil. It should float immediately and start to puff up.
• 6. Each shell will only take about 2 minutes to cook. You could just fry it for about a minute on each side, turning it with tongs a few times to make sure it cooks evenly.
• 7. TO MAKE CHICKEN: Place chicken, water, garlic and salt in a large pot. Bring to a boil. Lower heat and continue to boil 35 minutes, with lid slightly off center.
• 8. In the meantime, prepare the sauce. In a large skillet, melt 1 Tbsp butter. Add tomato sauce, onion, garlic and 1 tsp salt, and bring to a boil. Reduce heat and simmer for 5 minutes.
• 9. Remove sauce from heat and allow to cool slightly. Place sauce in a blender. Add remaining ingredients, bell pepper through oregano. Blend until smooth. Season with salt and pepper to taste.
• 10. When chicken has finished boiling, remove from water and let cool enough to be handled. Using your fingers, shred the chicken. Discard any bones.
• 11. Combine chicken and sauce in a large bowl; serve warm. (Reheat chicken with sauce in pot if needed.)
• 12. Not to the layering part: You can layer up your Garachas any way you want. Using any toppings you want. If you want to melt the cheese, toss them into a warm oven until cheese is melted. If using refried beans, warm refried beans and spread on top of dough. Enjoy!

Steps:

• Fill a 6- to 8-quart pot halfway with water.
• Wash and rinse chicken thighs and breasts thoroughly and place into the pot with cumin, chili powder, garlic powder, oregano, salt, and pepper. Bring to a boil and cook, uncovered, for 20 minutes. Reduce heat to a simmer, cover, and cook for 30 minutes.
• Remove the lid and simmer for 10 minutes. Shred chicken in the pot with 2 forks so it can absorb some of the moisture. Simmer until stock has reduced, 20 to 30 minutes.
• Mix 1/4 cup water and cornstarch together in a small bowl. Stir into the pot and cook until sauce is thick, about 10 minutes.

Steps:

• Place chicken breasts into the bottom of a slow cooker. Add enough water to just cover. Add onion, salsa, garlic, cumin, chili powder, cayenne, salt, and black pepper; stir.
• Cook until chicken breasts are no longer pink in the centers, on High for 6 hours or Low for 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken to a plate and shred with 2 forks.