Going through my recipe archives I noticed the glaring omission of a recipe that has become a favorite around our house. I only had two taco recipes on the blog, one for Fried Avocado Tacos and one for Spaghetti Tacos, the first being a somewhat untraditional twist and the second suitable mainly for a gaggle of pre-teens or the indecisive Mexican Italian.
While I am a lover of beef tacos made with traditional beef—ground, shredded, it’s all good in my book—tacos made with shredded chicken have become a favorite at Casa del Larsen and an ode to the shredded chicken tostadas at Venice, CA’s El Tarasco. Their chicken tostadas were a Monday night staple after a weekend of play and an empty fridge yet to be restocked.
The stewed chicken atop a mound of shredded lettuce and doused in salsa made the beginning of the week that much more bearable.
I’ve tried to recreate El Tarasco’s chicken stewey, and while this is similar, it isn’t quite the same but is oh so tasty in its own incarnation thanks to its earthy flavor.
But what I really love about this recipe is that it’s a one pot wonder thanks to a little secret that makes it super easy to make no matter which day of the week.continue to the recipe… about Stewed Chicken Tacos