Our family loves Mexican food. Actually, we are obsessed with it. Consequently, Cinco de Mayo is one of our favorite holidays.
It’s a good thing we live in the southwest… or maybe because we live in the southwest, we love Mexican food. It’s kind of a chicken or the egg question.
Either way, we are thankful to live in a town rich with many kinds of Mexican food. Around here you can get classic Sonoran-style food (Sonoran hot dogs anyone? Get ’em at El Güero Canelo.) or yummy New Mexican-style food (Wassup, chile rellenos! Get’em at Rosa’s). There are upscale options, like Cafe Poca Cosa, or more economical options like the delicious burritos at Nico’s or Los Betos. It is quite a melting pot.
Today, I am going to show you how to make this delicious wonder:
Until recently, I had no clue about the awesomeness of El Pato canned salsas. I mean, I had seen them at the grocery store, but I was kind of wary of them. There are three colors: Green, Red and Yellow. Yellow is the hottest. Red and green are slightly less hot and both have jalapeño in them. To me, they are all very spicy, but you should get all three and try them to see which one you like best. (Unless you don’t like spicy food, then just steer clear.)
El Pato is a slightly chunky tomato-based hot sauce. Some people use it as a salsa straight out of the can. You could use it as a topping for your tacos if you like.
I came up with this recipe one afternoon while having an intense craving for tacos but not wanting to go out to eat. Also, I used shredded chicken because it is more healthy than ground beef but still has a ton of flavor.
Besides tacos, this chicken can be used to make enchiladas, burritos, tamales, or tostadas. The sky’s the limit!
1 14.5 oz can diced tomatoes
½ to 1 7.75 oz can El Pato Green
2 cups chicken stock
1/2 t salt
1 t pepper
1 t chili powder
1 t cumin
1 t oregano
3 chicken breasts
Step 1. Heat all ingredients except the chicken breasts in a large saucepan and boil. Add as much El Pato as you like, depending on how spicy you like your food.
Step 2. Use immersion blender to make a smooth sauce.
Step 3. Place chicken breasts into sauce and simmer for 2 hours.
Step 4. Remove chicken and shred into bite size pieces.
Step 5. Add as much sauce as you like to the shredded chicken.
Step 6. Assemble tacos with lettuce, pico de gallo, and cheese. (Optional toppings: sour cream, guacamole, beans. I’ve even been known to put rice in my tacos.)