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Slow Cooker Chicken Tacos with Himalayan Pink Salt Tortillas

October 27, 2019
Slow Cooker Chicken Tacos wrapped in homemade pink salt tortillas to celebrate Day of the Dead flavored with dried marigold flowers, honey, chiles and lime. #ad #mortonsalt #holajalapeno #tacos #slowcookerchickentacos
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This slow cooker chicken tacos recipe has been sponsored by Morton Salt, Inc. All thoughts and opinions are my own. Thank you for reading and supporting the brands that make ¡Hola! Jalapeño possible!


If there is one piece of advice I could give that would make your cooking infinitely better, it is this: salt is your friend.

Morton Pink Salt is the secret to delicious homemade corn tortillas. #ad #holajalapeno #homemadetortillas #corntortillas

If you’ve ever wondered what a dish was missing, I can guarantee you, it’s probably a good sprinkling of high-quality, naturally sourced salt. Morton Coarse Himalayan Pink Salt is just that salt, and it doesn’t come from some obscure kitchen store. It can be found at your local Vons! 

Think of it like the volume control for flavor. Adding a pinch or two of Morton Himalayan Pink Salt turns up the richness and spice in a dish.

Fresh, homemade Pink Salt Tortillas. #ad #holajalapeno #corntortillas

For these slow cooker chicken tacos the couple teaspoons of salt make the honey sweeter, the chiles more fiery, and the lime brighter. A teaspoon of the coarse pink jewels in the homemade tortillas add a bite of crunch and texture.

The Ideal Shredded Chicken Tacos for Day of the Dead

I wanted to make a party dish for the upcoming Día de los Muertos celebration that honored the day but was simple enough to pull together in the slow cooker before work in the morning. Of course, if you choose to make the handmade tortillas, it will take you a bit longer, but the filling is one of those great combine-and-go Mexican chicken recipes that still feels fancy enough for guests. 

Of course, if you choose to make the handmade tortillas it will take you a bit longer, but the filling is one of those great combine-and-go Mexican chicken recipes that still feels fancy enough for guests.

All the ingredients you need to make shredded chicken tacos with homemade pink salt tortillas. #ad #holajalapeno #mortonsalt #slowcookerchickentacos

The secret is using dried marigold flowers. Marigolds are very symbolic for Day of the Dead. Their fragrance and color guide our loved ones back to us for a cherished visit on this special day.

The flowers add an earthy note which go beautifully with the honey, lime, serrano chiles, and fire-roasted tomatoes. The Morton Coarse Himalayan Pink Salt melds all the flavors so they sing in harmony with the tender pieces of chicken. 

How to Make Tortillas

Making handmade corn tortillas may seem intimidating at first and they kinda are, but just like making your own crepes or pancakes you’ll get the hang of it after the first few.

Masa harina, pink salt, and water is all you need to make homemade corn tortillas. #ad #holajalapeno #mortonsalt

What do I need?

  • Masa harina
  • Morton Coarse Himalayan Pink Salt
  • Water
  • Tortilla Press
  • Large resealable plastic bag cut in half or plastic wrap
  • Comal, Cast Iron, or Non-Stick Frying Pan
  • Tortilla Warmer or clean kitchen towel
Pink Salt masa dough getting ready to be formed into tortillas. #ad #holajalapeno #mortonsalt #homemadetortillas

How do I know when the dough is ready?

I like to use equal parts masa harina and hot water and mix with my hands until it forms a dough. Then, I knead it a little longer to make sure the masa is soaked and evenly moist. 

You can always add more masa harina or hot water depending on how wet or dry it is. The dough should feel soft but not sticky. It shouldn’t crack when you roll it in a ball. 

After you mix it, cover with plastic wrap and let it sit for 10-15 minutes before forming into tortillas. This will give the masa harina a chance to soak up the water. 

Cooked tortilla on the griddle. #ad #holajalapeno #mortonsalt #homemadetortillas

Cooking and Storing Homemade Tortillas

Cook the pressed tortillas over a hot, dry comal or cast iron skillet. Place the tortilla on the comal and don’t touch until it has formed a nice crust on one side, about 1 minute. Flip with a metal spatula and let cook for a minute on the other side. 

Place in a tortilla warmer or wrap in a clean kitchen towel to keep warm. If not eating right away, leave out on a clean surface to cool, then store in a plastic bag in the refrigerator until ready to eat. You can also wrap tightly and freeze for up to 1 month. 

Warm them for a few minutes over a hot comal before eating. 

Slow Cooker Chicken Tacos wrapped in Pink Salt Tortillas. #ad #holajalapeno #mortonsalt #slowcooker #chickentacos

Download the Vons mobile app for all the best deals on Morton Coarse Himalayan Pink Salt and more!

Print

Slow Cooker Chicken Tacos with Handmade Himalayan Pink Salt Tortillas

10 Recipes To Try This Week including these incredible Shredded Chicken Tacos! #holajalapeno #10recipestotry #mealplanning #chickentacos #tacos

★★★★★

5 from 7 reviews

Slow Cooker Chicken Tacos wrapped in homemade Himalayan pink salt tortillas to celebrate Day of the Dead flavored with dried marigold flowers, honey, chiles and lime.

  • Author: Kate Ramos
  • Prep Time: 45 minutes
  • Cook Time: 4-8 hours in slow cooker
  • Total Time: 45 minutes hands on time
  • Yield: 6 servings–12-14 tortillas 1x
  • Category: main
  • Method: slow cooker
  • Cuisine: Mexican
Scale

Ingredients

For the Tacos: 

2 1/2 pounds boneless, skinless chicken breasts

1 medium red onion, diced (about 1 cup)

1 (15-ounce) can diced fire-roasted tomatoes

1/2 cup fresh lime juice

1/2 cup dried marigold petals

2 serrano chiles, sliced

1/4 cup honey

2 1/2 teaspoons Morton Coarse Himalayan Pink Salt

1 teaspoon ground cumin

For the Pink Salt Tortillas

2 cups masa harina

2 cups hot water

1 teaspoon Morton Coarse Himalayan Pink Salt

Instructions

For the Tacos: 

Combine all taco ingredients in a slow cooker. Cover and cook on high for 4 hours or low for 8 hours. 

Shredded chicken with two forks and mix with sauce in the slow cooker. 

Serve on warm tortillas with sliced radishes, avocado, Cotija cheese, and cilantro. 

To Make the Himalayan Pink Salt Tortillas: 

Combine masa harina, water, and salt in a large bowl. Mix with your hands to make sure it the dough is thoroughly moist. Knead for a few minutes to incorporate the water into the flour.

 If it is too wet, add more flour, if it is too dry, add more water. You want the dough to be soft, but not sticky. If it cracks when you try to roll a ball of dough, add more water and mix again. 

Cover with plastic wrap and let sit 10-15 minutes. 

Cut a large, gallon-sized resealable plastic bag in half so it opens flat. Line the tortilla press with the bag (you can also use plastic wrap). 

Place a dry comal, cast iron skillet, or non-stick frying pan over medium-high heat. 

Form a walnut-sized piece of dough into a ball. Start with this size and work your way up to a larger piece of dough which will make a larger tortilla. 

Place dough in the middle of the tortilla press on top of the plastic. Fold the plastic over the dough ball then close the tortilla press gently. Press down to make a 1/4-inch to 1/8-inch thick tortilla. 

Gently lift the lid of the tortilla press. Remove tortilla inside the plastic bag. Hold tortilla in your right hand and lift the top of the plastic with your left hand. Flip tortilla onto your left hand and then remove plastic from the bottom. 

Carefully but swiftly flip tortilla onto the hot comal. Don’t touch! Let cook for 1 minute. Flip with a metal spatula and cook on other side for 1 minute. 

Remove to tortilla warmer and repeat with remaining dough. 

Notes

If not eating tortillas right away, let cool in a single layer on the counter, then place in a plastic bag and refrigerate for up to a week. 

Reheat over a hot comal before serving. 

Did you make this recipe?

Tag @holajalapeno on Instagram and hashtag it #holajalapeno

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Kate Ramos
Kate Ramos

 

10 Comments

  • Avatar
    Reply Michel Taveras October 28, 2019 at 12:18 pm

    Una preparacion fantastica y lo que mas me encanta es que nos das la forma para nosotros mismos preparar las tortillas. Amazing!

    ★★★★★

  • Avatar
    Reply Estefania October 28, 2019 at 12:22 pm

    That’s a great chicken tacos recipe! Take note of it 🙂

    ★★★★★

  • Avatar
    Reply Alejandra Graf October 28, 2019 at 12:23 pm

    Kate, I’m in love with your food styling! Your chef’s eye comes out every time you shoot a recipe. And these look so good.

    ★★★★★

  • Avatar
    Reply Angelica Moreno October 28, 2019 at 12:27 pm

    Te puedo decir que he encontrado varías páginas con recetas de tacos pero la tuya me hizo provocarme ???? los voy a hacer ????

    ★★★★★

  • Avatar
    Reply Silvia Martinez October 28, 2019 at 12:41 pm

    My mouth is watering with all this deliciousness. I love homemade tortillas, they really make a difference. I need to try them out with the Himalayan salt!

    ★★★★★

    • Avatar
      Reply Kate Ramos October 30, 2019 at 6:25 am

      Yes, give it a try! The coarse granules are my favorite but they do make a fine Himalayan pink salt as well.

  • Avatar
    Reply Enri October 28, 2019 at 1:50 pm

    These tacos look amazing! I love cooking with coarse Himalayan pink salt! Now Im hungry!

    ★★★★★

    • Avatar
      Reply Kate Ramos October 30, 2019 at 6:24 am

      The flavor is something else, right?!

  • Avatar
    Reply Mònica Chic October 28, 2019 at 3:37 pm

    No te puede imaginar como disfrute viendo esta receta ame la receta y muero por probarla

    ★★★★★

    • Avatar
      Reply Kate Ramos October 30, 2019 at 6:24 am

      Gracias Monica!!

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