Pulled Chicken for Tacos and Quesadillas

September 13, 2018 Updated: September 13, 2018

Pulled Chicken for Tacos and Quesadillas

Serve with crisp or soft flour or corn tortillas and all of the trimmings you love. Some suggestions: salsa, guacamole, sour cream or Greek yogurt, grated sharp Cheddar, shredded cabbage (dressed with a little olive oil, salt, and lime juice), pickled pink onions or sliced scallions, ripe black olives, chopped cilantro, diced tomato, your favorite hot sauce.

Makes a generous 4 cups

  • 2 tablespoons olive oil
  • 1 medium-large onion, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons chili powder
  • 2 cups prepared salsa
  • 4 cups shredded cooked chicken breast
  • 1/2 ounce bittersweet or semisweet chocolate
  • Salt and ground black pepper

Heat the oil in a 12-inch skillet over medium-high heat. Add the onion and sauté until tender, about 4 minutes. Add the garlic and cook until fragrant, a minute longer. Stir in the chili powder. Stir in the salsa and chicken and simmer over medium-low heat until the excess liquid evaporates and flavors blend, 5 to 7 minutes. Stir in the chocolate and heat to melt. Adjust seasonings, including salt, if necessary, and pepper to taste. Serve.

Reprinted from “How to Cook Without a Book, Completely Updated and Revised.” Copyright © 2000, 2018 by Pam Anderson. Photographs by Lauren Volo. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.

“How to Cook Without a Book, Completely Updated and Revised: Recipes and Techniques Every Cook Should Know by Heart” by Pam Anderson ($29.99).
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