Slow Cooker Shredded Chicken (Mexican Style)

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Last year I brought you a great semi-homemade way to make Shredded Chicken Taco Meat using a slow cooker.  It's super simple and tastes great in a pinch, but now we are going to explore an even better version.  A totally, made from scratch version.

From scratch?  Yes!  You will be using all your own spices rather than taco seasoning and adding in some flavors and textures that will produce a chicken dish that is outstanding!  You'll still get to use the slow cooker and therefore the benefit of hands off cooking.  Here's the one I use.  Prepare your food in the slow cooker in the morning, and when you get home from work the house will smell like your favorite

taqueria!

SLOW COOKER SHREDDED CHICKEN (MEXICAN STYLE)

So what can you do with Mexican Style Shredded Chicken??  Well, how about filing for tacos, burritos, chimichangas, tostadas, flautas, chicken tortilla soup, enchiladas....it's endless I tell you!  And there is another plus to this recipe.  Make a big batch and freeze the shredded meat in portioned batches for future meals.  How great is that!

We ended up making street tacos with our chicken.  I found really small flour and corn tortillas at our Smart & Final store and they were the perfect bite sized vehicle for our tacos. 

This chicken meat is so versatile and has the BEST flavor you will want to keep this recipe handy because you'll be making this one often!

Enjoy!





Slow Cooker Shredded Chicken (Mexican Style)

1-1/2 - 2 pounds chicken breasts
1/2 cup medium salsa
1 4 oz. can mild diced green chilies
1 14.5 oz. can low sodium diced tomatoes, drained
1 tablespoon chili powder
1 teaspoon salt
1 tsp ground cumin

1 tsp garlic powder 

1 tsp onion powder
1/2 tsp paprika

1/2 tsp dry oregano

1/2 tsp black ground pepper
1 tsp chipotle chili pepper seasoning (I used Mrs. Dash, no salt)

Place the chicken breasts in your slow cooker.

Add the remaining ingredients and place the lid on the slow cooker. Cook on high for 2-4 hours or on low for 6-7 hours.

Remove chicken and place on a cutting board and allow it to cool, enough to handle.  Shred chicken and return to the slow cooker so it absorbs some of that seasoned juice.  Strain the meat from the juices to use.

adapted from Carlsbad Cravings, Easy Slow Cooker Shredded Mexican Chicken

3 Last Minute Halloween Treats

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I have to tell you that my co-workers really get in to Halloween.  The other day I walked in and there were hanging bats, twinkling skulls light, cobwebs, and even a rat or two lurking around the aisles.

I love Halloween myself, especially the costumes and the make-up.  I was once a "cat" character from the play Cats.  I love doing the make-up on that one.  I also remember one year as a unicorn.  So many good times celebrating Halloween.  These days it has a totally different memory associated as it's also my and MGG's dating anniversary.  So our celebrations have taken a little different turn than the usual boo-fest!

This year my co-workers decided to have a potluck, with all Halloween treats.  Sugar heaven for sure!  So I went on to Pinterest and chose 3 treats that I could make quickly, but would be totally cute and wow my co-workers.

Treat #1:   Sweet and Salty Halloween Crackers
Found on Pinterest here.  This is an easy treat to make using store bought (bright) orange peanut butter crackers, black candy melts, and Halloween sprinkles.  Just melt the candy in a bowl according to the package directions.  Dip one corner in the candy mixture and place it on a sheet pan lined with wax paper.  Add sprinkles and allow to dry.  Simple!

Treat #2:  Frankenstein Monster Cookies
Found on Pinterest here.  This is a totally sweet treat.  Buy some chocolate wafer cookies, neon green candy melts, chocolate sprinkles, and candy eyes.  These are really fun and easy to prepare.  Just dip the wafers in the melted green candy and place on a sheet pan lined with wax paper.  Then sprinkle chocolate sprinkles on the top 1/4 to make the hair.  Add 1 or 2 eyes, then add another chocolate sprinkle for the mouth.  Allow to dry and then you have a cute treat to share!

Treat #3:  Savory Spiders
Found on Pinterest here.  I really like this one, and think it was the easiest to make.  Buy Ritz crackers, peanut butter, pretzel sticks, and candy eyes.  To make just take one Ritz cracker and add some peanut butter to the inside.  Break three pretzel sticks in half and add them horizontally to each side so they are sticking out like legs.  Add more peanut butter to the inside of another cracker and place on top of the one with the pretzels.  Push together so they adhere well.  With another dab of peanut butter add two candy eyes on the top cracker.  Repeat, repeat, repeat!


These will all be a big hit at the party.  They are almost too cute to eat!
Happy Halloween!

Steak Picado

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Let's make some Mexican food! 

This dish was born out of picking what looked good in the market that day.  Walking by the meat counter I spotted some beef cut up for Steak Picado.  An easy stew-like Mexican Dish that is delicious and flavorful!  It sounded good and I've never made it so let's try something new!

I picked up some onion, red bell pepper, and jalapeno from the produce section and set off for home.  Time to get out your cast iron skillet!  I love cooking with it as the heat retention is just what this dish calls for.  I use this one.

The recipe I chose calls for Roma tomatoes, but I just used a can of diced tomatoes and it turned out just fine.  The dish is also filled with great spices that give it that unmistakable Mexican flavor I love and crave.  

The dish takes about 1 hour to cook so it might be best as a great Sunday dinner!  The beef is a round steak or thin cut sirloin that has been cut into small bite sized pieces.  First it's stir fried in a skillet, then you do the same with the veggies, then the whole thing is simmered or braised in water for about 40 minutes to tenderize the beef and meld it all together.

Boy is this dish good!  Similar to a stew, you can serve this along side a rice dish such as my Confetti Rice and some tortillas.  They are the perfect vehicles to sop up all the juiciness!

Enjoy!





Steak Picado 


Serves 4
Time:  about 1 hour

1 to 1 1/2 lbs of steak (thin sliced sirloin, or round steak)
2 Tbls canola oil
1 yellow onion, thinly sliced
1 14 oz can of diced tomatoes
3 garlic cloves, minced
1 red bell pepper, diced into 1-inch pieces
2 jalapenos, minced
2 Tbls chili powder
1 tsp cumin
1 tsp dried cilantro or coriander
1 tsp black pepper
1 tsp kosher salt
Up to 2 cups water (see directions)

Heat a large cast iron skillet over medium-high heat.  Add the beef and cook until just browned.  Remove and drain on a paper towel lined plate.  Meat will not be cooked all the way through at this point.  

Add oil to the skillet and heat about 1 minutes.  Add the onions and cook until they are translucent about 3-4 minutes.  Add in the garlic, tomatoes (and juice), bell peppers, and jalapeno.  Add the beef back to the skillet and all the seasonings.  Stir to combine.

Add the water slowly to barely cover the beef and vegetable mixture; you may not need all two cups, depending on the size of the skillet.  Bring the mixture to a boil.  Lower the heat to medium low (simmer) and cover with a lid.  Cook about 40 minutes stirring occasionally.  (Note: you don't want the water to evaporate, it should be juicy. If you see that it is, reduce the heat a little and add a touch more water.)  

Serve with a side of Confetti Rice and tortillas.


adapted from Quick and Easy Steak Picado