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Shredded Chicken Tacos with Salsa Roja

Shredded Chicken Tacos with Salsa Roja reads sourness 6.0, citrus 5.6 and allium 4.1 on Palate's 0–10 flavor X-ray — a Mexican main, about 52 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.3 / 10
• Sweet & Fruity — 4.0 / 10
• Sour & Bright — 7.7 / 10
• Bitter & Earthy — 1.3 / 10
• Rich & Fat — 2.6 / 10
• Aromatic & Spice — 4.8 / 10

The measured notes (of 18)

Sourness 6.0 · Citrus 5.6 · Allium 4.1 · Salinity 3.8 · Herbaceous 3.6 · Umami 3.5 · Heat 3.4 · Fruity 3.1 · Sweetness 2.9 · Richness 2.5 · Warm Spice 1.8 · Funk & Ferment 1.3 · Bitterness 1.2 · Floral 0.9 · Earthy 0.8

What's in it (13)

• boneless chicken — 680 g
• white onion — 55 g
• garlic — 9 g
• salt — 5 g
• dried arbol chiles — 20 g
• italian-style diced tomatoes — 411 g
• vegetable oil — 14 g
• apple cider vinegar — 15 g
• dried leaf oregano — 1 g
• corn tortillas — 800 g
• white onion — 55 g
• cilantro leaves — 15 g
• lime — 65 g

Time & effort: about 52 min (32 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 200 kcal, 13.6 g protein, 3.6 g fat, 29.9 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Place the chicken breasts, halved onion, smashed garlic, and 1 teaspoon salt in a medium saucepan and add cold water to cover by 1 inch. Bring to a bare simmer over medium-high heat, then reduce heat to low, cover, and poach until the chicken reaches 165°F on an instant-read thermometer, 15-18 minutes.
2. Turn off the heat and let the chicken rest in the poaching liquid 10 minutes to finish gently and stay juicy; reserve 1 cup of the poaching liquid, then transfer the chicken to a plate to cool slightly.
3. Meanwhile, toast the guajillo chiles in a dry skillet over medium heat, pressing flat with a spatula, until fragrant and lightly blistered, 20-30 seconds per side. Transfer to a bowl, cover with boiling water, and soak until pliable, about 10 minutes.
4. Drain the chiles and add them to a blender with the fire-roasted tomatoes and their juices, vegetable oil, vinegar, oregano, and 1/2 cup of the reserved poaching liquid. Blend until completely smooth, 1-2 minutes.
5. Pour the salsa into a medium skillet and simmer over medium heat, stirring occasionally, until slightly thickened and the raw tomato smell is gone, 6-8 minutes; season with salt to taste.
6. While the salsa simmers, shred the cooled chicken into bite-size pieces using two forks, discarding the poached onion and garlic.
7. Add the shredded chicken to the salsa and toss to coat, then simmer together until the chicken has absorbed the sauce, 3-4 minutes; if the mixture looks dry, splash in more reserved poaching liquid.
8. Warm the tortillas directly over a gas flame or in a dry skillet until charred in spots and pliable, about 30 seconds per side, then wrap in a clean towel to keep warm.
9. Divide the salsa roja chicken among the warm tortillas and top with diced onion and cilantro. Serve with lime wedges alongside.

Dishes with a similar flavor shape

• Crispy Beef Tacos Dorados — Mexican
• Chicken Enchiladas Verde — Mexican
• Huevos Rancheros with Black Beans — Mexican
• Remoulade Sauce — Cajun/Creole
• Refried Bean and Cheese Enchiladas — Mexican

Keep reading: what sourness, citrus, allium mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.