If you haven't heard yet, Cinco de Mayo is on a Tuesday this year (aka taco tuesday), so what better way to celebrate than with tacos?! Bear Brook Valley's Chef Cam is back with another yummy, easy-to-follow recipe. This week we are making pulled chicken tacos with a Mexican mule!
What you'll need:
2 lbs of boneless chicken breast (Chef Cam prefers boneless leg thighs)
1 Spanish onion medium dice
1 carrot shredded
2 garlic cloves
A few springs of cilantro
1 tablespoon of paprika
1 tablespoon of chili powder
2 cups of chicken stock
Salt and pepper
Cut chicken into 2” x 2” cubes.
Rub the paprika, chili powder, two pinches of salt, and 1 pinch of pepper into the chicken.
In a pan, add some oil and bring to a simmer.
Add the chopped garlic and onions until they are lightly brown.
Once garlic & onions are lightly cooked, add your chicken cubes and lightly brown them.
Add the chicken stock to help deglaze the bottom of the pan.
Add the carrots and some of the cilantro. Cover the pan and bring to a slow simmer.
Cook for about 25 mins.
The chicken should be very tender at this point. Take out the chicken and pull it using two forks. Once all of the chicken is pulled, place it back into the pan and mix the chicken with the rest of the mixture.
Enjoy with flour or corn tortillas and add some sliced avocado and cilantro springs.
Cinco de Mayo Cocktail
What's Cinco de Mayo without a tequila drink?! Check out this easy-to-make Mexican Mule!
What you'll need:
Fill copper mug or glass with ice.
Add lime juice (0.5oz) and tequila (2oz), then fill with ginger beer (4-6oz) and stir.
Garnish with lime wedge (optional).
Life in quarantine doesn't have to be boring! Make the most of it by making every day special. ¡Salud!