Of all the countless ways to prepare chicken for use as a filling for tacos, enchiladas, burritos, and empanadas; as a topping for tostadas; or as an ingredient in soups—or for any of the other many Mexican dishes made with chicken—I have chosen two methods involving poaching. Yet though both recipes call for poaching the chicken, they differ in the type of chicken breast used, the choice of using broth or stock, and how much they yield.

For a small amount of chicken, try the quick poached chicken. In a pinch, you can leave out the onion and garlic, as long as the final dish has plenty of its own flavoring. In that case, all you need is chicken breasts and chicken broth. This method is perfect for a weeknight taco dinner, nachos with chicken, or tostadas for two. Just be sure to multiply the recipe; as written, the yield is one cup of shredded chicken.

If you need more chicken and would like to make broth while you’re at it, make the Chicken and Broth. Don’t skimp on the flavorings here; that’s what gives the broth its depth of flavor. Use this recipe for tamales, enchiladas, chicken soup, or meals to feed a larger number of people.

Alternatives to these recipes: If you are in even more of a hurry, buy an already cooked supermarket rotisserie chicken. Shred the chicken yourself, and save the bones to make slow-cooked stock. Another possibility for many recipes is the already grilled chicken strips available at many supermarkets.

The final word: Almost any cooked chicken will work in recipes for tacos, enchiladas, etc., etc. Think leftovers! Whether the chicken on hand is grilled, roasted, fried, or broiled, just discard the skin and bones and shred.

For Quick Poached Chicken:
Multiply recipe as needed.

Per cup of shredded chicken:

1 chicken breast half, on the bone and with skin
1 slice onion
1 clove garlic
1 cup low-sodium chicken broth

Combine ingredients in a small pan (or larger if recipe is multiplied). Bring to a boil, reduce heat to a low simmer, cover, and cook until chicken is cooked through, about twenty minutes.

Remove chicken from broth. When it is cool enough to handle, remove bones and skin and shred chicken with fingers. Strain broth for other use.


For the Chicken and Broth:

3 lbs. boneless chicken breast halves (5 or 6 breast halves)
10 cups water
1 medium onion, peeled & quartered
1 large carrot, peeled & coarsely chopped
3 sprigs cilantro
3 cloves garlic, peeled & crushed
1 bay leaf
2 teaspoons salt

1. Combine all ingredients in a large pot. Bring to a boil, skimming surface as needed until foam subsides.
2. Barely simmer over lowest heat, covered, until chicken is cooked through, 20 to 25 minutes.
3. Remove chicken, set aside, and strain broth. Set broth aside.
4. When chicken is cool enough to handle, shred meat.

Yield: About 5 cups shredded chicken and 2 quarts broth.