Contributed by
Pati Jinich
Pati Jinich is an Emmy-nominated host and executive producer of the PBS docuseries La Frontera and Pati’s Mexican Table, which has brought Mexican flavors into American homes for over a decade. A James Beard award-winning chef and former political analyst, Pati works to build understanding between Mexico and the U.S. She’s also a New York Times bestselling author of three cookbooks, including Treasures of the Mexican Table, and has contributed to publications like The New York Times.
This shredded chicken dish is packed with classic Mexican flavors and can be served so many ways. Try it in a rice bowl or salad!
Use leftover grilled or baked chicken (any cut) for this recipe, or shred the meat from store-bought chicken.
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