Ahhhh, Cinco de Mayo. The Celebration of Mexico’s victory over France at the Battle of Puebla. I bet if you asked a well inebriated friend in between shots of tequila or chugging margs, they wont even know why they are celebrating this day…in the United States…when they aren’t even Mexican. This is probably the case for most people going out to “celebrate”. Let’s be real, we all need an excuse to drink so why not commemorate beating the French?
This year Cinco de Mayo falls on a Tuesday which means one thing: Taco Tuesday. I have dinner plans with some friends to hit up the local favorite Mexican place Azteca d’Oro. We have been going there for years and it never fails to amaze me. Once you arrive and are seated they immediately bring out warm and crispy tortilla chips with fresh salsa. Their food menu is endless and their margaritas are fantastic. I typically enjoy the chicken or shrimp fajitas. You receive a heaping portion of grilled meats on top of sauteed green peppers and onions and a side of rice, beans, lettuce, sour cream, cheese, guacamole and pico de gallo with flour or corn tortillas. Everything else I have tasted, from tacos to enchiladas, is quite delicious too! AND my only exception to drinking tequila is their house margarita on the rocks with salt. Even though me and tequila don’t get along, I can’t turn a marg down at Azteca!
Now back to the food part. TACOS. They are the perfect meal to make for one or one-hundred people and it’s super simple, while being fun. You can also get creative with the toppings or use what you have. Serve them up with a side of chips and guacamole and it’s sure to be a hit. This recipe I’m about to bring you was inspired by fried tortillas. I had left over tortillas from a few nights ago when I had turkey and tofu tacos, so I wanted to use the rest of them up otherwise they would go bad. That happens way to often and I wasn’t about to waste food! According to me, You can fry ANYTHING and it tastes that much better.
So I shredded the chicken I had cooking in the Slow cooker and mixed in enchilada sauce and chilies.
Then Cut & Fried Tortilla pieces.
Whipped up a bit of guacamole.
Tossed a mixture of beans, corn, and diced up jalapenos on top of that, then add shredded Mexican Cheese.
I call them, Fried Tortilla Deconstructed Tacos.
That was my creATEive-ness for the week. Now it’s time for a Margarita.
Fried Tortilla Deconstructed Tacos with homemade Guacamole.
- 6 flour or corn tortillas (I used flour)
- Vegetable or Canola oil to fry tortillas
- 1 can Black Beans
- 1 can Corn
- 1 fresh Jalapeno
- 1 package of Mexican shredded cheese
- 1 lb Chicken Breasts
- 2 cups chicken stock
- 2 cans (10 oz) Old El Paso Enchilada Sauce
- 1 can (4 oz) green chilies
- 4 avocados
- 1 lime
- 1 clove garlic, minced
- 1/2 small onion, diced finely
- 2 tablespoons cilantro
- pinch of salt and pepper
- Cut off fat from chicken breasts, and place in slow cooker with chicken stock for 3-4 hours on high, or 5-6 hours on low.
- Once cooked, remove from chicken stock in a bowl and shred the chicken with two forks.
- Pour enchilada sauce and chilies with shredded chicken and mix. Set aside covered to keep warm.
- Mix and mash all ingredients.
- Top with cilantro for garnish.
- Heat vegetable or canola oil in pan to about 350º F (Medium Heat).
- Cut flour tortillas into 4 quarters.
- Once oil is hot enough, slide 2 tortilla quarters into oil.
- Fry on one side for 30 seconds, then flip to fry for another 10-30 seconds.
- Remove tortillas from oil and place on paper towel to soak excess grease.
Serve fried tortillas immediately shredded chicken, guacamole, and canned black beans, canned corn, and fresh diced jalapenos. Top with shredded cheese.