This week sees Cinco De Mayo celebrations in Mexico but also around the world, and what a great way to celebrate but with Pulled Chicken and Spicy Guacamole Tacos.
Cinco de Mayo takes place on the 5th May and celebrates the Mexican army’s victory over the French in 1862 and the best way to celebrate is of course with food. The best thing about Mexican cuisine is that it can be really easy to make delicious and for those who want it, quite spicy dishes. We often enjoy ‘Mexican Monday’ or ‘Taco Tuesday’ in our household! I decided that for this recipe I would take the Old El Paso Stand ‘N’ Stuff Smoky BBQ Taco kit and put together Pulled Chicken and Spicy Guacamole Tacos. Despite the chicken taking a bit of time to slow cook, it’s very easy to make and makes a delicious dinner.
- 8 Boneless, skinless chicken thighs (fat trimmed)
- 500g Pasatta
- 1 Packet of Old El Paso Stand 'N' Stuff Smoky BBQ seasoning
- 1 tbsp Chipotle paste
- 1 Can of kidney beans drained
- 2 Large, ripe avocados
- 2 Red chillies, cut finely
- 2 Tomatoes, chopped roughly
- 1/2 Lime's juice
- Pepper to taste
- Soft taco shells
- Grated cheese
- Shredded lettuce
- Heat the oven to 180C.
- Lay the chicken in a oven proof dish and make sure the chicken sits in one layer.
- Rub half of the Stand 'N' Stuff seasoning on to the thighs then add the rest to a bowl with the passata, chipotle paste and mix with a spoon.
- Add 100ml of water to the passata mix then pour over the chicken making sure it is completely covered.
- Cover the oven proof dish with foil and cook for an hour. After an hour uncover the chicken, add in the kidney beans (mix them into the sauce a bit) and cook for 20 minutes at 200C.
- When cooked shred with two forks and cover with foil until you need it.
- Add the chilli to the tomato in a mortar and pestle and mash (or spice grinder and blitz).
- Prepare the avocado by taking the stone out and skin off, cut roughly.
- Add the avo to the tomato/chilli mix with some lime juice and mash again, if you want finer you could do this all in a food processor but I like it chunky!
- Heat your taco shells as per instructions, cover with foil to keep warm if not ready for the table.
- When you're ready to eat... Get your taco shell, put in a bed of lettuce, add the pulled chicken then add your extras and enjoy!
- Be prepared to get really messy!
- Pick up Old El Paso salsa, sour cream and jalapeños for extras to add to your tacos, available in most supermarkets.
- You could use a slow cooker for the chicken, 4 hours on low and around 1 hour on high at the end to finish (add the beans in after 4 hours).
- The chicken can be cooked the day before then just reheated in a saucepan when needed.
We enjoyed our Stand ‘N’ Stuff Tacos with extra jalapeños, salsa and sour cream, as well as with cut up lettuce and grated cheese. The chicken is so tender and the smoky BBQ adds a wonderful hit of flavour. The Stand ‘N’ Stuff make tacos much easier to eat than the hard shell tacos, although it can still be a bit messy.
The best thing about this recipe is the yield, we had quite a lot left over, so leftover pulled chicken for lunch? Yes please! This recipe also continued to fuel my love for avocado, although unlike most guacamole we chose not to use raw onion in ours, because neither Mr W or I like it, but if you prefer just add one finely sliced onion into the mix. For added celebratory vibes for Cinco De Mayo you could serve these with an ice cold beer or gin and tonic. Opihr Gin is a spiced gin that goes well with a lemon garnish and lashings of tonic and would go perfectly with this meal!
Are you a Mexican food fan? Do you have any plans for Cinco De Mayo? Let me know in the comments,
P.S. This post is an entry to the Foodies100 Cinco de Mayo recipe challenge sponsored by Old El Paso. The range of Old El Paso products is available in all major supermarkets. To find out more, visit their website.