Deliciously-flavored chicken in a perfect tomato and Chile sauce. This is such a perfect saucy taco for Taco Tuesday that your family and friends will enjoy.

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Edie O.

  • 2 pounds skinless boneless chicken breasts or chicken thighs
Sauce ingredients 
  • 3 Cascavel, Guajillo chiles (ends trimmed and de-seeded)
  • 3 ancho chiles (ends trimmed and de-seeded) OR (1 teaspoon ancho chiles powder or Chili Powder)
  • ½ white onion (peeled, and chopped)
  • 2 garlic cloves (peeled)
  • 2 small  plum tomatoes
  • ½ tablespoon black peppercorns or Pepper
  • 1 teaspoon dried Mexican oregano
  • ½ teaspoon Kosher salt
  • ½ teaspoon coriander 
  • 1 teaspoon cumin
  • 1 cinnamon stick or 1/2 teaspoon of cinnamon powder (I use a Mexican Cinnamon stick which does not have to be removed before blending)
  • 2 Bay leaves
  • 2  cups Chicken Broth (can use Stock as well)
  • 1 Packet of GOYA Sazon (Con cilantro y achiote)

Cilantro Mixture:

  • 1/4 cup minced cilantro
  • 1/4 white onion (minced/chopped)
  • Juice from 1 lime
  • Flaky sea salt, to taste (about 1/2 teaspoon)


  • 3 ounces Oaxaca cheese or Mozzarella cheese
  • 10- 12 Corn tortillas or flour tortillas 
  1. In a medium saucepan, add cinnamon stick (remember to take this out before placing in blender), de-seeded chiles, white onion, garlic cloves, tomatoes, spices, Saźon packet, 2 cups of chicken broth.
  2. Place saucepan over medium heat and simmer gently for about 15-20 minutes. 
  3. Remove from heat and let the mixture continue to soak and completely cool for 10 minutes.
  4. Once cooled remove the Cinnamon stick and transfer everything else (whole spices as well) to a blender and blend until you have a smooth sauce.  Set aside (You can store the sauce in the refrigerator for up to 24 hours before preparing the remainder of the recipe).
  5. Take the chicken out the refrigerator, clean and pat dry with paper towel. Place in dutch oven or slow cooker.
  6. Pour the sauce over the chicken pieces and ensure the pieces are coated well. Place the cinnamon stick you removed back in the pot over the chicken. 
  7. ***See notes for additional cooking instructions according to your preferred cooking method.
  8. Once the chicken is fully cooked,  remove chicken from dutch oven or slow cooker and shred.  Place in a large heat resistant bowl, or you can place back in the sauce within the cooker. 
  9. Mix together the cilantro, chopped white onion, fresh lime juice,and sea salt. Set aside.
  10. Serve in tortillas, salad, or in bowls over rice with cheese and cilantro, onions, and lime juice mixture.


If cooking in a dutch oven, cover the dutch oven  and cook at 300F for 2-3 hours. If in a slow cooker (crock pot), cook on low for 6 hours or high for 3 (cook time will vary based on the size of your chicken breast or thighs). Chicken thighs that are skinless and boneless will take far less time to cook than chicken breast. Chicken is done cooking when its internal temperature reaches 165ºF (75ºC). 165ºF is the safe internal temperature regardless of the cooking method. 

You can also sear/pan fry the chicken as well. Once the chicken is almost done, start to shred the chicken with 2 forks. 

What Is the Right Internal Temperature for Chicken?

Chicken is done cooking when its internal temperature reaches 165ºF (75ºC). 165ºF is the safe internal temperature regardless of cooking method, cooking temperature, and cut of meat—including white meat like chicken breasts and wings, and dark meat like drumsticks and thighs.

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This looks amazing! I love the idea of using Creme Fraiche here. 💕💕


These look so lovely! I love the idea of using pizza dough. We make TJ pizza all the time and often have like half a bag of dough left. Next time we do, I'll make these for breakfast the next day. Thanks for sharing :)


These tacos look amazing!


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