Today is a Three-For Day. Three special days rolled into one. While we’re going to talk about the important of two events for today, we’ll only be able to eat the third.
From a Catholic perspective, today is the feast day of Saint Francis of Assisi, the patron saint of animals, merchants and ecology. His feast inspired a secular celebration on the same day – World Animal Day. World Animal Day was originally observed on March 24, 1925 in Berlin. Heinrich Zimmermann had wanted the gathering to take place on October 4 to honor Saint Francis. However; the venue was not available. In 1929, Zimmermann was able to get the observation of World Animal Day to October 4. Finally, in May 1931, the International Animal Protection Congress in Florence Italy unanimously adopted a resolution proclaiming October 4 as World Animal Day. The best way to observe both is to get involved. Donate your time to a non-kill shelter, join a group dedicated to protecting God’s Creatures.
Today is also Taco Day. Yeah, I know yesterday was Taco Day. But yesterday’s Taco Day was Soft Shell Taco Day – very specific. Today our tacos can be whatever shell we like – crisp corn, soft flour or maybe even a lettuce warp – it’s anything goes. I don’t know about you, but I’m glad we have back to back taco days. As far as my guys are concerned, you can never have too many tacos or too much tequila. Yesterday was corn, today is flour. Not the same at all, right?
Instant Pot Spicy Chicken Tacos
2 lb. boneless Chicken Breasts
1 (15-oz.) can Fire Roasted Diced Tomatoes
3/4 cup Chicken Stock
1/4 cup Taco Sauce
1-1/2 teaspoons Kosher Salt
1 teaspoon New Mexican Chili Powder
1 teaspoon Cumin
1 teaspoon Roasted Garlic Powder
1/2 teaspoon Ground Jalapeño Pepper
Place chicken into the instant pot. Pour diced tomatoes over the chicken. In a 2-cup glass measuring cup, mix stock, taco sauce, salt and all the spices. Pour over chicken mixture.
Lock lid and set to Pressure Cook on High for 15 minutes.
Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid. Shred chicken with two forks. Keep warm until ready to serve.
While the chicken cooks, prepare tacos for filling.
Flour Tortilla Tacos
12 Flour Tortillas
1 cup Mild Cheddar Cheese
1 cup diced Tomatoes
1 cup Lettuce
Warm tortillas in a griddle with a little cooking spray, just until pliable. Keep warm and set aside. Shred cheese, dice tomatoes, shred lettuce and tear cilantro for garnish.
Use a slotted spoon fill flour tortillas with shredded chicken filling. Top as desired with cheese, tomatoes, lettuce and cilantro.
Serve alongside your favorite Mexican Rice.