Shredded Chicken Tacos RecipeCourse: MexicanDifficulty: Hard
Best Taco Recipe for Your Cinco de Mayo Fiesta
Whether you’re gluten-free or not, a great Cinco de Mayo celebration wouldn’t be the same without tacos. While soft shell tacos, enchiladas, Spanish rice, burritos and homemade salsa are traditional for any Mexican fiesta, the following taco recipe uses a chicken filling adapted for the crock pot to make your celebration less stressful. The addition of boxed taco shells instead of individually frying corn tortillas in lard will also make the party go smoother.
Cinco de Mayo means the fifth of May. It is not Mexico’s Independence Day. Cinco de Mayo is about Mexico winning the Battle of Puebla against France in 1862. Puebla is a state in Mexico, and there, the celebration is a local event. It became popular in the United States several decades ago when people were interested in raising awareness for the different aspects of Mexican culture.
The first taco was reportedly served in the United States in 1931 at El Cholo, a Los Angeles restaurant. In the U.S., a taco is a corn tortilla fried in oil, folded in half and filled with seasoned ground beef, lettuce, tomatoes and grated cheese. Some people also garnish their tacos with salsa and sour cream. In Mexico, a taco is made from a soft corn tortilla that is filled with shredded meat and some type of salsa or sauce. Traditionally, two tortillas are used to keep the filling from soaking through the tortilla. Refried beans are often added as well.
The following taco recipe takes the best from both worlds. It’s made with an easy shredded chicken filling and pre-formed taco shells you can pick up at any grocery store.
- Taco filling ingredients
1 kg (2 pounds) boneless, skinless chicken breasts
1 teaspoon seasoned salt
Two (110 g) 4-ounce cans chopped green chilies
450 g (16-ounce) jar salsa
1 cup water
1 to 2 boxes of store-bought taco shells
Shredded lettuce (Romaine or iceberg)
Grated cheddar or pepper jack cheese
- Place chicken breasts in the bottom of a crock pot. Sprinkle with salt. Top with chilies, the entire jar of salsa and water.
- Cover and cook on low heat until the chicken begins to fall apart, which will take about 6 hours. Remove chicken from the crock pot and place on a cutting board.
- Shred the meat with a fork. Return the chicken to the crock pot and stir well. You want to evenly distribute the juices and chilies.
- Cook on low for another hour. Lower the heat to warm until ready to use.
- When ready to serve, preheat the oven to 300 F. Place garnishes in separate small bowls.
- Place taco shells on a cookie sheet and gently heat in the oven for about 5 minutes. Place shells on a platter to serve.
- Allow your guests or family to put together their own tacos using the filling and garnishes as desired
- Tacos are the perfect personalized dish for any Mexican-themed fiesta