for 4 portions
2 boneless, skinless chicken breasts
2 teaspoons of salt
2 teaspoons black pepper
½ medium white onion, halved
6 cloves of garlic, divided, 4 whole and 2 chopped
2 bay leaves
6 cups of water(1.4 L)
2 tablespoons of oil
2 teaspoons ground cumin
1 ½ teaspoon paprika
1 teaspoon chili powder
1 teaspoon dried oregano
¾ cup chicken broth (180 ml)
4 large leaves of romaine lettuce
½ cup grated Mexican cheese mix (50 g)
1 tomato, diced
In a large saucepan, put the chicken breasts, salt, pepper, onion, whole garlic cloves, bay leaves and water.
Cover the pan and simmer over medium heat.
Once water is simmering, cook for 10 minutes, until chicken reads 74°C (165°F) when pierced with an instant read thermometer.
Transfer chicken to a cutting board and reserve at least ¾ cup (180 ml) of the cooking liquid to use as broth. Using two forks, separate chicken until shredded.
In a large non-stick skillet, heat oil over medium heat until shimmering.
Add chopped garlic, cumin, paprika, chili powder and oregano. Sauté until the oil is bubbling and very fragrant, about 2 minutes.
Add chicken broth and stir until liquid has reduced and slightly thickened, about 7 minutes.
Add the grated chicken and stir until well blended.
Remove the pan from the heat and let the chicken cool for 5 minutes before spooning it into the lettuce leaves.
Cover with grated cheese and diced tomatoes.