Yes More Tacos Please

Growing up, my Dad made the best tacos on the planet. He had a secret ingredient that has long since disappeared – Chorizo. My mother’s sister would send a tin of Chorizo from Spain every few months. I’ve tried over the years to find this same sausage, but no luck.

Dad made two batches of taco fillings. He would cook a big skillet of ground beef, then pull out about a cup or so of meat and set it aside. Then he would cook up the chorizo, mix it into the ground beef in the skillet. He then chopped onions, fried those up in the residue of chorizo grease. My youngest sister insisted on plain tacos. I mean plain – no spice, no heat, just boring lettuce, tomato and a mild shredded cheese. These days I’m not sure she even eats tacos. Her view on food – all food – is that food exists to fuel the body. Period – as in we shouldn’t eat because it gives us pleasure, that’s not the purpose of food. I say life is way to short. I’d rather enjoy my food. If it’s fueling my body, great. But if it just tastes good, that’s alright too.

We never had shredded meat tacos growing up – not shredded beef or chicken. The first time I discovered shredded chicken tacos as an adult, I thought I had died and gone to heaven. I couldn’t get enough of them. Now we eat all sorts of tacos – I’ve even been known to have Cilantro Tacos. Just cilantro, cheese and hot sauce. That was a Friday Night Special back in the day when we dined out with other Catholics. The Mexican Restaurant actually had Cilantor or Cactus Tacos as a Friday Night Special on their menu. Hum, I haven’t had cilantro tacos in forever . . . Might just need to make a few for lunch one day. Hubby will go with the program of meatless tacos, provided I make fish or shrimp tacos instead.

Shredded Chicken Tacos are still a favorite of mine. It’s been a while – we were long overdue. One of these days when I’ve feeling particularity ambitious, I might need to make shredded chicken tacos and make my shells from scratch.

Maybe next time . . . Hope you are having a wonderful day.

Instant Pot Soft Chicken Tacos
Shredded Chicken
2 (4 oz) cans Green Chilies
1/4 cup Chicken Stock
Kosher Salt to taste
Ground Jalapeño Pepper to taste
1/2 teaspoon Roasted Garlic Powder
2 tablespoons Tao Seasoning
1 teaspoon Cumin
Chipotle Seasoning to taste
Smoked Ghost Pepper Seasoning to taste, optional
2 large boneless Chicken Breast

Empty 1 can of green chilies into the insert of the Instant Pot. Add chicken stock, stir to blend.

Mix kosher salt with Jalapeño pepper, garlic, taco seasoning, cumin and chipotle. If more heat is desired, add a few turns of freshly ground Smoked Ghost Peppers to the mix. Blend seasonings well.

Cut chicken into strips. Sprinkle half of the seasoning blend over the chicken strips. Toss to coat. Sprinkle remaining seasoning ix over the chicken a second time, making sure the chicken is well-coated.

Place the seasoned chicken strips into the instant pot over the green chilies. Lock lid and set to PRESSURE COOK – HIGH – 16 MNUTES. Press START.

Note: Follow manufacturer’s guide for quick release, making sure to wait until the pressure cycle is complete and all the pressure is released before unlocking.

Shred chicken strips with the two fork method or use a hand-held blender. Once shredded, add remaining can of green chilies, toss to blend. Keep shredded chicken warm until ready to use.

Soft Tacos
2 Roma Tomatoes
1 cup shredded Iceberg Lettuce
1/2 cup Vegetable Oil
10 Taco-size Corn Tortillas
Sour Cream as desired
1 cup Mexican Cheese Blend
Nacho Jalapeño Peppers as desired
Cotija Cheese as desired

Seed and dice tomatoes, Shred lettuce, set fresh vegetables aside.

Heat vegetable oil in a large skillet. Dip corner of tortilla in the oil. Once it begins to hiss and bubble, the oil is hot. Quick fry the tortollas less than a minute per side or less, just enoough to crisp the edge while the tortilla remains soft. Keep tortillas warm

To Build Tacos: Fill each soft shell with shredded chicken, tomatoes, lettuce, cheeses, jalapeño peppers and sour cream as desired.

Serve with Mexican Rice, Refried Beans and Margaritas. Enjoy!

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Blessed are those who hear the word of God
and observe it.