/ck/ - Food & Cooking

[Anonymous No.3718139]

Whenever I get a chicken dish at a mexican restaurant, it's almost always full of delicious and tender chunks of chicken. I can't seem to make any shredded chicken that comes close to being as tasty...all my attempts at frying and baking make chicken that's ok, but not as good as I want.

I've seen a few sites recommending using a slow cooker to cook the chicken breasts. Is this what I'm missing? What tricks are those mexican fuckers using to make such tasty chicken?

[Japanese Lettuce Hardcore !!hGVNqbTL1ZV No.3718142]

Brine

[Anonymous No.3718144]

>>3718142

That's it, eh? Toss it in the ocean for a couple hours?

[Japanese Lettuce Hardcore !!hGVNqbTL1ZV No.3718148]

>>3718144
Or something a little more flavourfull,

it will make it moist and tasty.

Maybe you are cooking it too high,

[Anonymous No.3718161]

>>3718139
if you just get plain chicken at a mexican joint, i guarantee you that its thigh meat. which imo is tastier and more tender. also, they slow cook it in alot of liquid, seasonings, and marinade. if you want to replicate it, but a pack of chicken thighs and cook them in a slow cooker. for the liquid use a fajita marinade, some red pepper, paprika, cumin, cilantro, and maybe some lime. when it is cooked, remove the meat from the bones and discard the bones. put the meat back into the juice and set on the simmer setting. let it simmer in the juice and shred it with a fork. when its tender and falling apart, then you know its good and ready.

i would guess that the problem is that you are using chicken breasts. try thighs. its cheaper, tastier, and i promise it is the meat they use at your fave mexican joint.

[pug !Seared4Qro No.3718167]

>>3718142

This is the best answer if you want to go with chicken breasts. A brine will impart a great deal of flavor and will greatly help keeping the breasts juicy. You do have to be careful cooking chicken breasts, though, as they aren't very forgiving (unlike the rest of the chicken).

>>3718161

However, this is probably the best answer. A good chicken dish that's slow-cooked has no reason to include breasts. Slowly cooking the chicken in a highly-flavored liquid will impart a great deal of the flavor into the chicken while completely preventing it from drying out.

[Anonymous No.3718183]

>thinking that they are serving you chicken

[Anonymous No.3718191]

mexican here, we use a sauce made out cockroaches, viva mexico, gringos cabrones

[Anonymous No.3718192]

>>3718183
gtfo of here. of course its chicken. only one of the cheapest meats available. what, are they gonna waste the time and risk to catch and process stray cats?

[Anonymous No.3718198]

>>3718192
implying they replace totally the chicken for a cat meat, they just use it to give it a better flavor

[Anonymous No.3718200]

>>3718198

Small rodents give it better flavor than cats and is very tender...

[Anonymous No.3718219]

>>3718183

>Thinking anyone cares about the opinion of people who post the Costanza pic.

[Anonymous No.3718225]

I love using a slow cooker for chicken in enough chicken stock to cover it, plus whatever seasoning you want. I throw some salsa in there too. Chicken shreds easily and tastes awesome, plus you have sauce to use with it. Just throw everything in and cook for 8 hours, so you can do it in the morning for dinner, or before you go to sleep so it will be ready when you wake up.

I do this for making curry too. Definitely get a slow cooker, so worth it.

[Anonymous No.3718229]

>>3718219