Tonight for dinner Victoria was having a friend and her family over for dinner. I suggested to do a ‘make your own’ burrito bar for the kids.
My first though was my using my mums recipe which she came across for mouth watering tender chuck steak. She would put it in the slow cooker along with taco seasoning mix and water of a morning and by dinner time it would have shredded and absorbed the seasoning in was cooking in. It was exactly like burrito bars and a favourite dinner of mine.
Victoria doesn’t have a slow cooker so I was going to have to go old school in creating a shredded style meat. She suggested using chicken which I was happy to discover how to shred. I went to Pinterest and was surprised on how long it took me to actually find a shredded chicken recipe that didn’t use a slow cooker.
Eventually I came across one and when reading it was surprised by the simplicity of it. Chicken breast, taco seasoning and water with the addition of a tablespoon of corn starch right at the end. Why wasn’t his recipe easy to find? It was so simple?
I decided to start on the chicken after lunch just incase it was to good to be true. I was surprised how fast the aroma of the chicken boiling took over the whole house. I kept checking on it and peering into the closed lid even flipping the chicken a couple of times (although I don’t even think it was that necessary).
Eventually when finished I had to have a try. It was the perfect tenderness and flavour was sensational. The only thing I would make sure of not doing next time was reducing the taco stock down to much! I ended up having to add at least another cup of water to get some moisture into the pot. I can’t wait to make it again.
The family friends didn’t end up coming but everyone in the house was still excited of my burrito bar idea. I laid out mayonnaise, greek yoghurt, tomato salsa and avocado for a spread and lettuce, tomato, capsicum, corn and my favourite mexican addition coriander for the fillings.
serves 4 – 6
6 Chicken breasts
1 Packet Taco Seasoning
1 Tbsp Corn Starch
Place chicken breasts, 4 litres of water and 4 Tbsp of Taco Seasoning in a large pot.
Bring to the boil and then turn the heat down to a simmer. Cover for 30 minutes or until chicken is tender and cooked through.
Take chicken from pot and let cool. Bring liquid in pot back to the boil and let reduce (should take around 10 – 15 mins). *leave about 2-3cm of liquid in the pot.
Once chicken is cool shred with two forks or fingers.
Mix together 4 Tbsp Water, 2 Tbsp Taco seasoning & 1 Tbsp of Corn Starch.
Add chicken back to pot as well as mixture previously made. Stir together until thickened.
Remove from heat.