While this recipe is served in all or most countries south of the border, I first experienced street tacos outside of the Zona Rosa in Mexico City and they left a lasting impression, as they were to die for.  This authentic version comes to use from Madison Knudson and is good as street tacos get. They are simple to make, and delicious if you choose the freshest ingredients possible, like all good recipes.


  • 16 oz. canned tomato sauce
  • 2 t. white distilled vinegar
  • 2 t. minced garlic
  • 3 1/2 t. pepiada/guajillo paste (ground dried peppers mixed with some water) or the same amount of my Southwest Seasoning spice mix
  • 1 t. cumin
  • 2 t. oregano leaf
  • 1/2 t. sugar
  • 2 T. extra virgin olive oil
  • 2 lbs. bone-in, skin-on chicken breasts
  • shredded lettuce, onions, Mexican salty white cheese (queso fresco), lime, and salsa verde, for garnish
  • Mexican yellow rice and creamy black beans to serve with on the same plate


1.         In medium bowl, mix together tomato sauce, pepiada/guajillo paste, vinegar, garlic, chili powder, cumin, oregano, and sugar.

2.         Heat oil in large skillet over medium-high heat. Cook chicken, turning once, until light golden brown on both sides, about 5 minutes. Add all but a cup of the tomato sauce mixture to pan; bring to a boil (be careful, the tomato sauce can splatter). Lower heat to medium low. Simmer, covered, until cooked through, turning once, about 30 minutes.

3.         Transfer chicken to cutting board; reserve sauce in pan. Remove and discard bones and skin. Using two forks, shred chicken breast. Transfer chicken to skillet back into the sauce, adding the cup of reserved sauce, mixing to combine; continue to cook until sauce reduces and blends into chicken, and mixture begins to caramelize, about 10-15 minutes more.

Salsa Pico de Gallo

4.         Spoon the chicken with sauce into warmed corn tortillas, after lightly frying them in a non-stick skillet in a few tablespoons of olive oil, it batches, keeping warm in between paper towels on a plate after frying a minute or so on each side.

Garnish with shredded lettuce, grated Mexican salty white cheese (queso fresca), lime, and salsa verde. Serve with Mexican yellow rice and creamy black beans!