Instructions

• Place the 1 ½ pounds (680 g) boneless, skinless chicken breasts in a saucepan and add enough cold water to cover them by about 1 inch. Bring to a boil over high heat, then reduce to a gentle simmer and cook 10–12 minutes or until the chicken’s internal temperature reaches 165°F (74°C). Before draining, reserve a small amount of the cooking liquid in case you need it later to thin the sauce.
• Transfer the chicken to a cutting board or bowl and let rest 5 minutes, then shred the chicken with two forks.
• Heat a skillet over medium heat and add the 2 teaspoons vegetable oil.
• Add the ½ yellow onion (minced) to the skillet and cook, stirring occasionally, until soft and translucent, about 3 minutes.
• Add the 2 cloves garlic (minced) and cook, stirring, about 30 seconds until fragrant.
• Add 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon chili powder, and 1 teaspoon salt. Stir and cook about 1 minute to bloom the spices.
• Pour in the ½ cup (120 g) salsa and stir to combine. If the sauce is too thick, add a little of the reserved poaching liquid, a bit at a time, until it reaches your desired consistency. Heat the salsa mixture until warmed through, about 1–2 minutes.
• Add the shredded chicken to the skillet and stir to coat with the sauce. Simmer gently 2–3 minutes to heat the chicken and meld the flavors.
• Serve the shredded chicken in warmed tortillas or taco shells with your preferred toppings.