Mexican Grandma
Transport your taste buds straight to a family kitchen in Mexico with this heartwarming "Mexican Grandma" recipe. This dish is a celebration of bold, authentic flavors, where tender shredded chicken is simmered in a rich, smoky guajillo chili and tomato sauce infused with cumin, oregano, and garlic. The vibrant sauce perfectly coats every bite of the juicy chicken, while warm corn tortillas provide the ideal vessel for this savory delight. Top it off with fresh cilantro and a bright squeeze of lime for the ultimate balance of zest and earthiness. Easy to prepare in under an hour and perfect for family dinners or casual gatherings, this recipe is a true homage to traditional Mexican comfort food. Keywords: Mexican Grandma recipe, authentic Mexican food, shredded chicken tacos, guajillo chili sauce, traditional Mexican cooking.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 medium white onion
- 3 whole garlic cloves
- 4 cups chicken broth
- 4 medium roma tomatoes
- 3 whole dried guajillo chilies
- 1 teaspoon cumin powder
- 1 teaspoon oregano
- 2 tablespoons vegetable oil
- 8 pieces corn tortillas
- 0.25 cup fresh cilantro
- 1 whole lime
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a large pot, place the chicken breasts, half of the onion (cut into large chunks), and two garlic cloves. Cover with chicken broth and bring to a boil over medium heat. Reduce heat, cover, and simmer for 20 minutes or until the chicken is fully cooked.
While the chicken is cooking, remove the stems and seeds from the dried guajillo chilies. Place the chilies in a bowl and cover with hot water to hydrate for 10 minutes.
In a blender, combine the rehydrated chilies, roma tomatoes (quartered), the remaining garlic clove, the other half of the onion (chopped), cumin powder, oregano, and 1 cup of the chicken broth from the pot. Blend until smooth.
Strain the blended sauce through a fine sieve, if desired, to remove any solids for a smoother texture.
In a large skillet, heat the vegetable oil over medium heat. Add the strained sauce and season with salt and black pepper. Simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly.
Remove the cooked chicken from the pot and shred it using two forks. Add the shredded chicken to the skillet with the sauce. Stir to coat the chicken evenly and simmer for another 5 minutes.
Warm the corn tortillas either in a dry skillet or directly over a flame (if desired) to give them a slightly charred flavor.
Assemble by placing a generous portion of the saucy shredded chicken onto each tortilla. Garnish with freshly chopped cilantro and a squeeze of lime. Serve immediately.
Nutrition Facts
Calories |
1954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.8 g | 69% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 4961 mg | 216% | |
| Total Carbohydrate | 223.2 g | 81% | |
| Dietary Fiber | 41.6 g | 149% | |
| Total Sugars | 19.7 g | ||
| Protein | 152.6 g | 305% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 469 mg | 36% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 3857 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
