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05
May 2017

Cinco de Mayo!

Cinco de Mayo!

Hola (Spanish for hello)! Cinco de Mayo is that time of year when I am encouraged to increase my Spanish-speaking vocabulary, such as: chipotle, guacamole and taco.

Cinco de Mayo is a celebration held on May 5, to commemorate the Mexican Army and their General, Ignacio Zaragoza, for their improbable triumph over the French forces at the Battle of Puebla, on May 5, 1862.

We celebrate Cinco de Mayo and this famous victory with spirits and cultural food pairings. This might be a day to relax, celebrate, and put down the quilt to help our Hispanic sisters remember.

With that, Merry Moose invites you to try a new recipe this month. We hope that you’ll enjoy these diferente, and simple instructions for chicken tacos:

  • Flour tortillas, (8-10 inch)
  • Boiled, or oven-baked chicken (just until done, do not overbake, or over boil)
  • Pepper-jack, Jack, Mexican-blend, or Cheddar Cheese
  • Sour cream
  • Lettuce, tomatoes, onions
  • Salsa
  • Cilantro (optional)
  • Refried beans

You may also use pork or beef in this recipe instead of chicken.

  1. Boil, or oven bake chicken breasts (I use 4 for a family of 3 for extra to enjoy)
  2. Slice tomatoes and onions, shred lettuce, chop cilantro (if desired), set aside
  3. Grate cheese, to about 3-4 cups, set aside
  4. Heat a skillet at 350-375 degrees with approximately 1/4 inch of oil (I prefer olive)
  5. (Use a splash screen to avoid hot oil splatters), prepare condiments:
  6. When chicken is done, pull by hand from the bone, or pull in pieces longways, if boiled.
    Now for the fun part!
  7. Place about 1/3- 1/2 cup chicken onto cold tortilla (I go by the tortilla size), sprinkle with cheese and fold over.
  8. Place into oil and brown slightly on each side.
  9. Enjoy with refried beans (in or out of the taco), a green salad, and perhaps, a Mexican beverage!

Adios, Amigas!

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