Shredded Mexican Chicken with Homemade Tortillas

Once again I found myself trying to figure out, “What’s For Dinner?”  It is a never-ending question that plagues me every day.  Since we have made the pact to avoid eating out, some days it has to be quick and easy….sort of.

My middle son loves burritos, and a friend told me about a quick and easy way to make Chicken for Tacos.  The prep time was quick, but it took about 2 hours to cook.


  • 2 chicken breasts worked well for us. (The chicken breasts of today seem to be the size of turkey breast of my youth.)
  • 1 can of drained corn (I used a couple of handfuls of frozen corn – we get or veggies in bulk at SAMs)
  • 1 can of drained black beans
  • Salsa
  • Chicken broth
  • Chili powder (to taste)
  • Ground Cumin (to taste)
  • Oregano (to taste)
  • Salt (to taste)


I added the chicken breasts, corn, and black beans to my Dutch oven.  A large pan with a lid should do.  It’s what I would have used before I got my Dutch oven.  I love my Dutch oven.  I didn’t get a great one…alas…it was cheap…but it works well.

I then added 2 cups of chicken broth, and 1 cup of salsa.  My friend said keep the ratio 2 to 1.  I put the lid on.  Turned it on a medium low heat and forgot about it.  Once it was done, I just pulled it apart.  After tasting, I thought it needed a bit more flavor so I sprinkled on chili powder, cumin, oregano, and salt.

While the chicken cooked, my oldest daughter and I made homemade tortillas.   They took about a 1/2 hour, but we have gotten pretty fast at making them.  After trying many different recipes, we have settled on this one.  It’s easy and the tortillas taste great.

Homemade Tortillas

  • 2 Cups Flour
  • 1/4 cup shortening
  • 2/3-cup warm water
  • 1-teaspoon salt


Cut the shortening into the flour.  I used to use 2 forks but I finally invested in a pastry cutter.  It is fast and easy to use.  I love it!  Dissolve salt in warm water, and then gradually add to the flour mixture. (Most of the time I forget to do this, so I add it to the dry mixture after I start adding water.  This is a pretty forgiving recipe) Turn onto a floured surface and knead about 3 minutes.  Divide into 8 smaller balls (for 8″ tortillas).  Cover balls with plastic wrap and let it rest for 30 minutes.  (Again, no surprise here, but I forgot to do this and they still turned out fine.)

Heat a cast iron skillet over a medium/medium-high heat.  (We have also used an electric griddle) Turn out on to a floured surface, roll out ball until about 8″ or so in diameter.   My kids like them thin.   Grill in slightly greased skillet.  My DD is our expert tortilla fryer.  What she does is she puts them in the pan and watches them until air bubbles form, and then she flips them.  Here is my DD in action.

Here is what her finished product looks like.  We used a cast iron skillet today….too lazy to drag out the griddle.

Here is the website we found the tortilla recipe:


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