 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
I came up with this recipe when I decided to make a nice meal for my Fiance and Father. They loved it, and so did I. For a juicier machaca, add 1/2 cup of salsa. Ingredients:
4 boneless skinless chicken breasts |
1/2 bell pepper (diced) |
1 (10 ounce) can tomatoes and green chilies |
1/2 teaspoon menudo spice mix |
1 dash chili powder |
Directions:
1. Remove any excess fat from chicken breasts.
2. Boil chicken and bell pepper for 10-15 minutes, or until easy to tear apart.
3. Let chicken cool until only warm to the touch, then shred as thin and long as possible.
4. On medium-high heat in a skillet, cook meat, tomatoes, pepper, and spices about 10 minutes, or until chicken turns slightly tomato colored.
5. Serve hot with tortillas and beans.
|
|