Red Chile Slow Cooker Chicken Tacos w/ Mango Chili Salsa

Slow Cooker Chicken (4hrs):pulled-chicken-tacos-with-pineapple-salsa-683x1024.jpg

Salsa:

  • 2 ripe mangos, diced (see photos)
  • 1 medium red bell pepper, chopped
  • ½ cup chopped red onion
  • ¼ cup packed fresh cilantro leaves, chopped
  • 1 jalapeño, seeded and minced
  • 1 large lime, juiced (about ¼ cup lime juice)
  • ⅛ to ¼ teaspoon salt, to taste

 

Extras

  • Avocado
  • Shredded red cabbage
  • Salsa Verde
  • Small corn tacos
  • Shredded cheese of choice
  • Sour cream

Directions

Prep: 15m    Slow Cooker: 4 h     Ready In: 4 h 15 m

Chili Sauce:

  1. In a 2 quart saucepan, heat 2 tsp vegetable oil to medium heat.
  2. Add garlic & saute for about 5 minutes
  3. Stir in the oregano, cumin and flour.
  4. Stir for about 4-5 minutes until the mixture because a roux, begins to bubble, and turns a light brown, then remove from heat.
  5. In a separate bowl, mix chile powder & water until it is blended smoothly.
  6. Combine the chile mixture and flour/garlic  paste, stirring with a whisk to prevent any lumps.
  7. Return the pan to medium heat & bring the sauce to a boiling point.
  8. Stir constantly until bubbles form.
  9. Once the sauce shows signs of boiling, reduce heat to a low simmer & cover for 2-3 minutes.
  10. Be sure to stir thoroughly to catch any lumps that might begin to form.
  11. Let the sauce cool, smooth & thicken.

Chicken

  1. Place the chili sauce, lime juice, garlic, and cilantro into a slow cooker, and stir to combine. Add the chicken breasts, and stir to coat. 
  2. Cover the cooker, set to High, and cook until the chicken is very tender, about 4 hours. If desired, set cooker to Low and cook 6 to 8 hours.

While chicken is cooking:

  • In a serving bowl, combine the prepared mango, bell pepper, onion, cilantro and jalapeño. Drizzle with the juice of one lime and mix well. Season to taste with salt. For best flavor, let the salsa rest for 10 minutes or longer.

Combine as you see fit!

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