Crockpot Salsa Chicken Tacos

I have just recently started enjoying salsa.  I’m not sure why I didn’t like it before…the stuff is delicious!

So, to take advantage of my new found love, I decided to do some Googling and figure out how to cook with salsa.  I found a recipe for salsa chicken on Crockpot 365.  I didn’t feel like serving it over rice, and I had tortillas in the house, so I decided to shred the chicken and turn it into soft tacos.  These were delish!  We will absolutely be making them again!

INGREDIENTS
1lb. Boneless Skinless Chicken Thighs
1C. Salsa
1C. Frozen corn
1 15oz. Can Black Beans, rinsed
8 Tortilla Shells (hard or soft)
Your favorite taco toppings – cheese, sour cream, fresh cilantro

DIRECTIONS
Add chicken, salsa, beans and corn to crock pot.  Cover and let cook 6-8 hours on low.

Remove chicken and shred with two forks.  Ladle out some of the liquid from the crock pot and discard.

Return chicken to the crockpot and keep warm while preparing tortilla shells and toppings.  Assemble and devour!

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Husband Rating – 4 out of 5 – “Very tasty!”

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Mexican Pot Roast Tacos

Yet another amazing Tyler Florence recipe.  These tacos are delicious!  Definitely not a weekday meal, but were wonderful for our weekend dinner party with friends.

INGREDIENTS
2 pounds beef shoulder
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil
3 Gloves garlic, smashed
1 Large onion, sliced
1 (28-ounce) Can crushed tomatoes
1T. Ancho chile powder
1T. Cayenne pepper
1T. Ground cumin
3 Bay leaves
Tortillas

DIRECTIONS
Season all sides of the beef with a fair amount of salt and pepper.

In a large Dutch oven, or other heavy pot that has a tight cover, heat 2 tablespoons of olive oil over moderately high heat.  Add the garlic and the beef to the pot, browning the meat on all sides, taking the time to get a nice crust on the outside.

Add the onion and allow to lightly brown, about 3 to 4 minutes.

Add the crushed tomatoes, spices and enough water to cover the meat.

Bring to a boil then reduce heat and simmer with a lid for 3 hours until the meat is fork tender.

Remove the meat, let cool slightly and shred with forks.  Boil the remaining sauce left in the pot until it reduces by half.

Serve meat on warm tortillas with cheese, lettuce, tomatoes, sauce and sour cream.

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Husband Rating – 4 out of 5 – “I love when Bella makes these for me!”

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