I know today is Hump Day but last night was Taco Tuesday!!!

I don't know what it is about tacos, but I could think of a million things to do with them. You can make breakfast tacos with eggs and just about anything you have on hand in your fridge. There are fish tacos, steak tacos, ground beef tacos, pork tacos, chicken tacos...I better stop now, I am beginning to sound like Bubba from Forrest Gump. Anyways, I know what ever kind I end up making are going to be a hit because Matt, my husband, LOVES tacos and who am I kidding??? So do I! They are so easy and fun to make especially while sippin' on a margarita.

Spicy Verde Chicken Tacos

1 whole chicken

3 chicken bouillon cubes

1 bay leaf

1 tablespoon of oregano, maybe a dash or two for later

1 tablespoon of ground cumin, maybe a dash or two for later

salt & pepper to taste
2 tablespoons Olive Oil

1 white or yellow onion, sliced

4 garlic cloves, minced
10 pickled serranos or jalapenos, chopped (depending on how hot/mild you want, you can add/subtract)
corn tortillas
vegetable oil for frying

1. Put the chicken in a large pot and cover with water. Add the bay leaf, oregano, ground cumin, salt and pepper. Bring to boil, place the lid on but leave a crack and reduce heat to medium to avoid boiling over. Cook for about 45 minutes, cooking times may vary from stove to stove. When finished, remove the chicken from the pot and place in a colander to cool. Remove bay leaf but RESERVE BROTH.
2. While the chicken is cooking, heat the olive oil in a skillet over medium heat for 2 minutes and add the onions, garlic and saute until the onions are tender. I added a few more dashes of oregano & cumin while cooking the onions to help them caramelize* Set aside when finished.
3. When the chicken is cooled enough to touch, remove the skin, debone and shred. Put the chicken, boullion cubes, onions, garlic, serranos or jalapenos in the broth and cook over medium to low heat covered for 1 hour. Stirring occasionally.
4. For the shells, pour vegetable oil in a fry pan until there is about 1 inch of oil. Heat oil to approximately 250 degrees. 
5. Place tortilla flat in the pan for a few seconds and flip over a couple of times(you may have to poke with a fork if it gets too puffy) ,using either a fork or tongs, fold the tortilla in half, holding one side above the oil allowing for it to shape. Hold for about 30-60 seconds, flip over and repeat. When to desired crispness, remove from oil and set in a paper towel lined pan. 
6. When your tacos are ready, garnish with your favorite toppings, such as sliced avocado, chopped cilantro, lettuce, cheese, sour cream and salsa!!!

 

It's hard to say how many people this will serve, especially since Matt ate 6 tacos last night...in one sitting...I had 2 and there was plenty left over for his lunch today :)

For a quick and easy side, serve with your favorite Ranch Style Beans!!!

These are my favorite but hard to find sometimes. 

\

Then, I recently came across these and they are a pretty close match!

The Perfect Frozen Margarita
2 parts Sauza Silver Tequila
1 part Cointreau
Juice from one lime
kosher salt for rimming the glass
ice
blender, I use my turbo chopper because it is the perfect size for one

1. Fill blender with ice.
2. Pour tequila and cointreau and squeeze the juice from the lime with a lime squeezer into the blender and blend until smooth.
3. Wet the rim of you glass with the leftover lime, turn upside down and coat the rim with salt. Pour & Enjoy!!!

Well that's all I have for now...until next time!

Pin It