Ingredients
- 3/4 cup This Little Goat went to Yucatán, divided
- 3 tomatoes, diced
- 2 lbs chicken, seasoned
- 1 small white onion
- 1 cup lettuce, sliced
- ½ cup strawberries, sliced
- 1 red onion, thinly sliced
- 1 large cucumber, thinly sliced
- ½ cup cilantro, roughly chopped
- 1/4 cup mayonnaise
- 6 bolillos or large rolls
Instructions
- In a large skillet, sauté the diced tomatoes and white onion until they become soft and fragrant.
- Add the seasoned chicken to the skillet along with 1/2 cup of This Little Goat went to Yucatán Sauce. Stir well to coat the chicken with the sauce.
- Transfer the mixture to a Dutch oven or an oven-safe dish. Bake it in the oven at 350°F (175°C) for about 50 minutes. This will allow the flavors to meld together and the chicken to become tender.
- While the chicken is baking, combine the mayonnaise and 1/8 cup of This Little Goat went to Yucatán Sauce in a small bowl. Mix them well to create a flavorful This Little Goat went to Yucatán mayo spread.
- Once the chicken is cooked and tender, remove the large pieces from the Dutch oven and shred them using your preferred method. You can use two forks or your hands to pull the chicken into juicy and succulent shreds.
- Return the shredded chicken to the Dutch oven and simmer it with the remaining sauce until the liquid reduces by about a quarter. This will help intensify the flavors and create a luscious coating for the chicken.
- Prepare the bolillos or large rolls by spreading a generous amount of This Little Goat went to Yucatán mayo on each one.
- Layer the sandwiches with cucumber slices, sliced lettuce, sliced strawberries, thinly sliced red onions, and a sprinkle of freshly chopped cilantro.
- Finally, pile the sandwiches high with the tender and flavorful This Little Goat went to Yucatán Sauce pulled chicken.
- Serve the This Little Goat went to Yucatán Sauce pulled Chicken Sandwiches and enjoy the explosion of flavors and textures in every bite.
