Mexican Garachas & Mexican Shredded Chicken

Annamaria Settanni McDonald


I made these once with my cousin and they were yummy, I didn't know they were called Garachas, I just called them Mexican! 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 vote

55 Min
55 Min


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5 c
all purpose flour
2 Tbsp
baking powder
1 tsp
3 Tbsp
2 c
oil for frying


2 lb
chicken, mix of white and dark meat, skin removed
8 c
5 clove
of garlic
1 Tbsp


1 Tbsp
8 oz
tomato sauce
chopped yellow onion
5 clove
garlic, chopped
1 tsp
bell pepper, red or green
jalapeno, seeded
1 Tbsp
fresh lime juice
handful of chopped cilantro
1 tsp
chili powder
1/2 tsp
garlic poweder
red pepper flakes
oregano, dried
salt and pepper to taste


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


  • 1To 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.
  • 2Next, 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!
  • 3Use 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.
  • 4While 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.
  • 5Next, when your oil is hot, gently slide the dough into the hot oil. It should float immediately and start to puff up.
  • 6Each 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.
  • 7TO 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.
  • 8In 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.
  • 9Remove 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.
  • 10When chicken has finished boiling, remove from water and let cool enough to be handled. Using your fingers, shred the chicken. Discard any bones.
  • 11Combine chicken and sauce in a large bowl; serve warm. (Reheat chicken with sauce in pot if needed.)
  • 12Not 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!

Printable Recipe Card

About Mexican Garachas & Mexican Shredded Chicken

Course/Dish: Chicken
Regional Style: Mexican
Hashtags: #Pizza, #shredded, #garachas

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