Tequila And Cherry Tomato Shredded Chicken Tacos Wi

Name: Tequila And Cherry Tomato Shredded Chicken Tacos With Fresh Corn Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Shredded Tequila Chicken; 2 pounds bone-in, skin-on naturally raised chicken breasts; 1 pound cherry tomatoes (any variety of sweetness and color); 1/2 cup tequila; 3 cups low sodium organic chicken broth; 1 lime (juice); 4 cloves garlic (minced); 2 medium onions (thin strips); 1 tablespoon cumin; 1 tablespoon coriander; 1/2 tablespoon ground cayenne pepper; 3 bay leaves; 2 large chilies (your favorite variety); 1 tablespoon olive oil; salt and pepper; For the Corn Salsa and Tacos; 2 ears sweet corn (in husk); 2 medium chilies (your favorite variety) (sliced, keep seeds for heat); 1 medium red onion (finely diced); 1 handful cilantro (roughly chopped); 1 lime (juice) + more for serving; salt and pepper; Queso Fresco; Corn Tortillas

Servings: persons

For the Shredded Tequila Chicken
2 pounds bone-in, skin-on naturally raised chicken breasts
1 pound cherry tomatoes (any variety of sweetness and color)
1/2 cup tequila
3 cups low sodium organic chicken broth
1 lime (juice)
4 cloves garlic (minced)
2 medium onions (thin strips)
1 tablespoon cumin
1 tablespoon coriander
1/2 tablespoon ground cayenne pepper
3 bay leaves
2 large chilies (your favorite variety)
1 tablespoon olive oil
salt and pepper
For the Corn Salsa and Tacos
2 ears sweet corn (in husk)
2 medium chilies (your favorite variety) (sliced, keep seeds for heat)
1 medium red onion (finely diced)
1 handful cilantro (roughly chopped)
1 lime (juice) + more for serving
salt and pepper
Queso Fresco
Corn Tortillas

1
Clean and pat dry chicken breasts. Season all sides of chicken with cumin, coriander, cayenne pepper and lots of salt and pepper.
2
Heat a large saucepan with lid over medium-high heat and add the oil to the pan. Add the chicken to the pan and sear for 3 minutes per side.
3
Add the onions to the pan and saute for 3 minutes. Add the garlic to the pan and saute for 1 minute.
4
Pour the tequila, chicken stock, bay leaves, cherry tomatoes, lime juice and chilies to the pan. Bring liquid to a boil. Reduce heat to a slow simmer and cover. The chicken breasts should be about 75% covered in liquid.
5
Cook the chicken for 1 hour, turning the chicken over half way through. After an hour, remove the chicken from the liquid and shred the meat off the bone. Put the shredded meat back in the simmering liquids and cover. Cook for 30 more minutes until ready to assemble tacos!
6
For the corn salsa: Heat a grill or grill pan over medium-high heat. Throw the corn on the grill (in husk) for about 15 minutes, rotating every few minutes. Cut the kernels off the cob into a fun salsa dish. Add the diced onion, hot chili peppers, cilantro, lime juice and salt and pepper to the corn. Mix to combine all flavors and refrigerate for 30 minutes before serving.
7
To assemble the tacos: Heat oven to 250 degrees. Fill baking dish with 1 inch of water and place wire rack over it. Place the tortillas over the wire rack and place in oven for 1 minute. This keeps the tortillas moist while they are heating. Pile some chicken mixture over the tortilla with a big scoop of corn salsa and queso fresco crumbles. Garnish with lime and fresh cilantro.

827

kcal

Calories

Fat

Carbs

131

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: For the Shredded Tequila Chicken, 2 pounds bone-in, skin-on naturally raised chicken breasts, 1 pound cherry tomatoes (any variety of sweetness and color), 1/2 cup tequila, and more.

Yes, Tequila And Cherry Tomato Shredded Chicken Tacos With Fresh Corn Salsa falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Tequila And Cherry Tomato Shredded Chicken Tacos With Fresh Corn Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions