Chicken Ranchero Taco Filling

This saucy and spicy chicken makes the perfect Mexican filling for tacos. Top with our Guacamole with Cilantro or with your favourite toppings for a fun family fiesta night. 


Storage Time: 2-3 days in the refrigerator. 

Yield: Serves 6

Chicken Ranchero Taco Filling


  • 1 tbsp butter
  • 1 tbsp canola oil
  • 3/4 cup diced onion
  • 1/2 cup diced red or green pepper
  • 1/2 serrano pepper, seeded and sliced
  • 1 clove garlic, roughly chopped
  • 1 can (14 oz/398 ml) whole plum tomatoes
  • 1/2 cup water
  • Salt to taste
  • 1 tbsp canola oil
  • 6 boneless skinless chicken thighs
  • Salt


  1. To make sauce, heat butter and oil in a medium saucepan over medium heat. Add onion and sauté for 3 minutes. Add red or green pepper, serrano pepper and garlic and sauté for 5 minutes. Add tomatoes. Using a wooden spoon, break tomatoes up in the saucepan. Add water and salt to taste.
  2. Reduce heat to low and simmer, stirring occasionally, for 30 minutes. Remove from heat, and useUusing a hand blender,to puree sauce until smooth. Set aside.
  3. Season chicken with salt. Heat 1 tbsp oil in a medium frypan and sear chicken on all sides until browned. Add sauce and bring to a boil.
  4. Reduce heat to low, cover frypan with a lid and simmer for 40 minutes until chicken is tender.
  5. Using two forks, shred chicken; return chicken to frypan and stir into sauce.
Nutritional analysis per serving:


166 calories, 9.4 g fat, 14.5 g protein, 6.0 g carbohydrate, 1.2 g fibre, 266 mg sodium 


*Ingredient not included in nutritional analysis. 

Tip: This is a saucy filling. If desired, remove lid of saucepan and cook, stirring occasionally, until some of liquid is reduced. You can also use this chicken filling to make chicken burritos or enjoy as a main over cooked rice.