Em'S Mexican Shredded Chicken

1. 1

   Heat 1 Tbs olive oil in a saute pan on medium heat. Add the onion and jalapeno if using and cook until starting to soften (4-5mins).

2. 2

   Add the garlic and the dried seasonings. Cook 1 more minute.

3. 3

   Add the tomato and beer and lay the chicken breasts on top of everything. Cover with a lid and cook for 7 minutes.

4. 4

   Uncover and flip the chicken breasts. Cook for 7 more minutes. Remove from heat, uncover and let the chicken breasts cool enough to handle.

5. 5

   Shred the chicken with your fingers and add back to the juices in the pan.

6. 6

   Stir it all up so that the chicken soaks up the liquid.

7. 7

   You can heat it back up if you're using for tacos or leave it cool if you're stuffing enchiladas or tamales.

* Per serving · 4 servings · Values may vary.

No additional tips available.