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.
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.
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.
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.
What do I need?
- Masa harina
- Morton Coarse Himalayan Pink Salt
- 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
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.
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.
Download the Vons mobile app for all the best deals on Morton Coarse Himalayan Pink Salt and more!
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
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.
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.