Obviously, I will, at some point either run out of taquerias to eat at or run out of money to support my nacho "habit". The latter is the most likely scenario. So what do I do? Learn to make my own taqueria-style nachos, of course! The first and most crucial step? Learn to cook the meat.
This was my first ever attempt at Mexican-style shredded chicken and it came out pretty darn well:
A bit too salty, but I think that can be remedied pretty easily. I'm pretty surprised at how long it takes to make, too. Just under 2 hours, with 1 ½ hours of that being simmering the chicken (1 hour simmering the chicken before shredding it, 30 minutes after). I happened to have roasted and peeled some Anaheim peppers yesterday because they were about to go bad and I added those to the mix. Great addition!
Rating (Chicken only): 3½ out of 5
Rating Notes: Too salty. And I thought I'd never say this, but thank you, Emeril Legassi (you obnoxious egomaniac) for your chicken nachos the recipe that I used as a basis for this.