Making tacos falls in one of my personal top five hobbies so every year when Cinco De Mayo comes around I get extra excited to try out a new recipe. Last year I had a Cinco De Mayo eve party to try out these Braised Chicken Tacos on some friends and they were a complete hit. They’re also much more simple than they seem, so you can impress your friends without doing too much work!
Braised Chicken Tacos
2 chicken breasts, cut into 1-2 inch pieces
Juice of 2 oranges
Juice of 2 limes
3 cloves of minced garlic
3 tbsp green verde sauce
1 tbsp oregano
1 tbsp cumin
1-2 tbsp cayenne pepper, depending on your spice preference
Salt & pepper to taste
Combine orange juice, juice from one lime, garlic, 2 tbsp verde sauce, oregano, cumin, cayenne, salt, and pepper with chicken in container or ziploc bag and let marinade. (I mixed mine before work and started cooking when I got home so it was sitting for about 9 hours).
Put contents into a pot/deep pan on low heat and cover. If time allots, put it on the lowest heat and let cook for about an hour. Otherwise you can turn the heat up to low-medium and cook thoroughly. Shred chicken into bite size pieces. If you let it slow cook for longer the chicken should pretty much fall apart if you mix with a fork.
Remove chicken with tongs and place into a oven safe container. The thinner of a layer you can spread the meat into, the better. Broil for ~10 minute stirring to get crisp edges on all sides. Put chicken back into pan with any remaining juices and add the final tbsp of verde and juice from the remaining lime.