Since I began as a CaresTeam, we have scheduled at least one large free food gathering per month for our apartment complex. From summer pool-side BBQs to Thanksgiving dinners, I’ve learned in the past four years to cook for a crowd on a small budget in a tiny kitchen. One of my favorite monthly events we host is Taco Tuesday/Thursday. Growing up in ‘North Mexico’, my standard of good Mexican food is pretty high, so I must warn you this is not the most authentic taco recipe ever. However, to their benefit, they take very little effort and taste amazing. Plus, if you’re into cooking once or twice a week for the rest of the week, you can make as little or much as you need of this recipe and reuse the leftover meat for countless dishes.

Spicy Chicken Taco Meat:
The morning before you plan on serving the tacos, place the chicken cut of your choice in a crockpot. I prefer to use boneless, skinless chicken breasts when I can find them on-sale, but have used skinless, split-breasts (removing the bones before I served the meat) and boneless chicken thighs, too. Over the chicken,
I pour the miraculous El Pato sauce in a ratio of one small can to 2-3 lbs of chicken. (El Pato is a hot tomato sauce made with fresh chiles, tomatoes, onions, cilantro and garlic. I use it for everything!) Just remember, the more
El Pato… the spicier the chicken. Whether to cook the chicken on high or low depends on the size of your crockpot, amount of chicken you’re cooking, and time you have to cook it. Usually, I place the chicken in on low for 6-8 hours or high for 4-5 hours. Make sure to keep the lid on and add water if needed to keep the mixture from drying out. The chicken should literally shred itself as it cooks. Click To Continue Reading…