Does anyone have any good Mexican recipes for a shredded chicken dish?

I see the Mexican guys at my work often sharing a container of a shredded chicken mixture that they spoon into tortillas. It always smells so good. Any good recipes out there?Does anyone have any good Mexican recipes for a shredded chicken dish?
3 to 4 chicken breast halves,


with bone and skin (about 3 pounds)


1/2 onion, thinly sliced


3 cloves garlic, peeled and minced


1/2 teaspoon dried marjoram


1/2 teaspoon dried oregano, preferably Mexican


2 bay leaves


Pinch of dried thyme


1/2 teaspoon salt


1 (14.5-ounce) can low sodium chicken broth





Arrange the chicken breast halves snugly in a large, deep saucepan or pot. Sprinkle on the onion, garlic, marjoram, oregano, bay leaves, thyme and salt. Add the can of chicken broth and enough water to just cover the chicken.





Bring the liquid to a boil on high heat. Partially cover and reduce the heat to low, so the liquid just simmers. (Make sure the liquid does not boil again.) Cook for 7 minutes, then cover the pot completely and remove from the heat. Let the chicken cool in the broth for 30 minutes to 1 hour.





At this point, the chicken and broth may be refrigerated until ready to use. Once cold, the fat will solidify on top and can be easily discarded. The chicken and broth will keep 2 to 3 days.





Or, you may use the chicken immediately. Remove it from the broth and shred into small pieces, discarding the bone and skin. Reserve the broth for moistening the chicken shreds or for another use. (Discard the bay leaves.)Does anyone have any good Mexican recipes for a shredded chicken dish?
I cook chicken in water and shred the meat. Then add cumin, garlic, Mexican oregano, salt, pepper, and a little chili powder to some of the broth and mix in the chicken. It's good on a lot of things from tacos to taco salad.
Ingredients





3 to 4 chicken breast halves,


with bone and skin (about 3 pounds)


1/2 onion, thinly sliced


3 cloves garlic, peeled and minced


1/2 teaspoon dried marjoram


1/2 teaspoon dried oregano, preferably Mexican


2 bay leaves


Pinch of dried thyme


1/2 teaspoon salt


1 (14.5-ounce) can low sodium chicken broth














Arrange the chicken breast halves snugly in a large, deep saucepan or pot. Sprinkle on the onion, garlic, marjoram, oregano, bay leaves, thyme and salt. Add the can of chicken broth and enough water to just cover the chicken.





Bring the liquid to a boil on high heat. Partially cover and reduce the heat to low, so the liquid just simmers. (Make sure the liquid does not boil again.) Cook for 7 minutes, then cover the pot completely and remove from the heat. Let the chicken cool in the broth for 30 minutes to 1 hour.





At this point, the chicken and broth may be refrigerated until ready to use. Once cold, the fat will solidify on top and can be easily discarded. The chicken and broth will keep 2 to 3 days.





Or, you may use the chicken immediately. Remove it from the broth and shred into small pieces, discarding the bone and skin. Reserve the broth for moistening the chicken shreds or for another use. (Discard the bay leaves.)





Uses for shredded chicken:


Serve in warm tortillas with salsa and lettuce. Pack into bolillos (Mexican rolls) with strips of pickled jalape帽o and seasoned cabbage. Roll it into burritos, enchiladas or tacos. Mix it into a salad.





Uses for the broth:


Turn it into tortilla soup or Toasted Corn Soup, or use it as the cooking liquid for beans or rice.
1 teaspoon of salt


2 tablespoons of chili power


2 tablespoons of paprika


1 teaspoon Cumin


1 tsp Garlic powder or 2 cloves





try cooking some breast cut into strips in this mixture....add couple T of water and let simmer about 15 mins .(I prefer more salt than this calls for ....but it all depends on taste)
Remember that they are use to the ';hot peppers';, so go light until you are use to them. OR leave them out. That is what I do. They are sooooo hot that it hurts!





http://www.thatsmyhome.com/texmex/main/c鈥?/a>





http://www.globalgourmet.com/food/kgk/20鈥?/a>





http://chicken.betterrecipes.com/mexican鈥?/a>