Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

mexican garachas & mexican shredded chicken

(1 rating)
ArtByASM avatar
Recipe by
Annamaria Settanni McDonald
@ArtByASM
Brooklyn, OH

I made these once with my cousin and they were yummy, I didn't know they were called Garachas, I just called them Mexican Pizzas..lol! I am posting this for as it is a requested recipe. This comes from an authentic Mexican recipe. You can top the dough with anything you want but I love shredded chicken on mine and some Mexican cheeses like queso blanco or cotija cheese. You can use any type of meat for this, I prefer this shredded chicken. Photo of fried dough is via the internet, source unknown and NOT my own.

(1 rating)
yield 10 -12
prep time 55 Min
cook time 55 Min

Ingredients For mexican garachas & mexican shredded chicken

  • DOUGH
  • 5 c
    all purpose flour
  • 2 Tbsp
    baking powder
  • 1 tsp
    salt
  • 3 Tbsp
    butter
  • 2 c
    milk
  • oil for frying
  • SHREDDED MEXICAN CHICKEN
  • 2 lb
    chicken, mix of white and dark meat, skin removed
  • 8 c
    water
  • 5 clove
    of garlic
  • 1 Tbsp
    salt
  • SAUCE FOR SHREDDED CHICKEN
  • 1 Tbsp
    butter
  • 8 oz
    tomato sauce
  • 1/2
    chopped yellow onion
  • 5 clove
    garlic, chopped
  • 1 tsp
    salt
  • 1/2
    bell pepper, red or green
  • 1
    jalapeno, seeded
  • 1 Tbsp
    fresh lime juice
  • handful of chopped cilantro
  • 1 tsp
    chili powder
  • 1/2 tsp
    cumin
  • dash
    paprika
  • dash
    garlic poweder
  • dash
    red pepper flakes
  • dash
    oregano, dried
  • salt and pepper to taste
  • TOPPINGS
  • shredded lettuce
  • diced tomatoes
  • refried beans (to be spreaded on fried dough)
  • cotija cheese
  • queso blanco
  • shredded mexican cheese blend
  • salsa or taco sauce
  • sliced avocado or guacamole
  • sour cream

How To Make mexican garachas & mexican shredded chicken

  • 1
    To make the dough, just add all your dry ingredients to a bowl and stir them up. Then cut in your butter (the original recipe used shortening). I used my fingers to evenly incorporate the butter. Then add your milk and stir it together until the dough forms a ball.
  • 2
    Next, lightly roll out the ball with your hands and divide it into 12 even pieces. Roll each of those into balls and you’re ready to get started frying!
  • 3
    Use a oil frying thermometer, this will ensure that your dough will fry up perfect. Eventually you won't need it as you will get use to the process. In a skillet pan, fill pan with 2 inch deeps with oil. Heat to 350 degrees F.
  • 4
    While your oil is heating up, lightly flour a clean surface and roll out a ball of dough to roughly a 6 inch diameter circle. Try to make it as round as possible, but it doesn’t have to be perfect.
  • 5
    Next, when your oil is hot, gently slide the dough into the hot oil. It should float immediately and start to puff up.
  • General photo of fried dough via the internet, source/origin of photo unknown. Photo was NOT taken by me but depicts the finished product of fried dough/tortilla like used in this recipe.
    6
    Each shell will only take about 2 minutes to cook. You could just fry it for about a minute on each side, turning it with tongs a few times to make sure it cooks evenly.
  • 7
    TO MAKE CHICKEN: Place chicken, water, garlic and salt in a large pot. Bring to a boil. Lower heat and continue to boil 35 minutes, with lid slightly off center.
  • 8
    In the meantime, prepare the sauce. In a large skillet, melt 1 Tbsp butter. Add tomato sauce, onion, garlic and 1 tsp salt, and bring to a boil. Reduce heat and simmer for 5 minutes.
  • 9
    Remove sauce from heat and allow to cool slightly. Place sauce in a blender. Add remaining ingredients, bell pepper through oregano. Blend until smooth. Season with salt and pepper to taste.
  • 10
    When chicken has finished boiling, remove from water and let cool enough to be handled. Using your fingers, shred the chicken. Discard any bones.
  • 11
    Combine chicken and sauce in a large bowl; serve warm. (Reheat chicken with sauce in pot if needed.)
  • 12
    Not to the layering part: You can layer up your Garachas any way you want. Using any toppings you want. If you want to melt the cheese, toss them into a warm oven until cheese is melted. If using refried beans, warm refried beans and spread on top of dough. Enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Mexican Garachas & Mexican Shredded Chicken:

ADVERTISEMENT