Texas Caviar

I am such a huge fan of Mexican food!  It is my go to for dinner, snacks and just about anytime!  I came across this recipe and couldn't get enough! I found the recipe here. And no, it doesn't have fish eggs in it!

Texas Caviar

1 (15 oz) can black eyed peas for black beans, drained and rinsed

1 (15 oz) can corn

1 avocado, pitted, peeled and diced

1/2 cup diced red onion

1 red bell pepper, stemmed, seeded and diced

1 jalapeño (2 if you want it spicer)stemmed, seeded and finely chopped

1/4 cup chopped cilantro

1 1/2 T fresh squeezed lime juice

1 T extra virgin olive oil

1/2 t salt

1/4 t paprika

1/8 t pepper or cayenne if you like the heat

Whisk together oil, lime juice, paprika, salt and pepper.

Toss all the other ingredients together in a bowl.  

Pour the dressing on top and toss until mixed together.

Serve with tortilla chips!

Perfect Black Beans

There is something wonderful in the simplicity of beans and rice!  I love how easy this recipe comes together.  It takes boring canned black beans and makes them into a meal!  They are so flavorful and satisfying!  I can't remember where I got this recipe from, so I apologize for not linking to the original recipe! We like these plain, over rice, or even topped with chicken, guacamole, cheese and salsa. The options are endless!  We refer to this meal as Chipotle style.  Start with beans and add what you want!

Perfect Black Beans
4-6 servings

4 t olive oil
1 bell pepper, seeded and chopped (I used orange, any would work)
1 onion, finely chopped
5-6 cloves of garlic, minced
2 (16 oz) cans black beans, drained and rinsed
1 (14.5 oz) can diced tomatoes
1 1/2 cups chicken broth
1 t dried thyme
1/2 t dried oregano
1 bay leaf
1/2 cup water
1/4-1/2 cup fresh, chopped cilantro
salt and pepper to taste

In a medium saucepan, heat oil over medium heat.  Add the onion, bell pepper and garlic and sauté until soft and tender, stirring regularly. Stir in the beans, tomatoes, broth, thyme, oregano, bay leaf and water.  Bring to a boil.  Reduce heat and simmer, stirring occasionally, until the sauce thickens, about 45 minutes.  Stir in the fresh cilantro and salt and pepper (to taste).  Discard the bay leaf. Serve as desired.

Honey-Lime Chicken Skewers

I found this recipe at Kitchen Meets Girl.  I LOVE that these are grilled but still a little Mexican.  I made THIS rice to go with it but added black beans and corn.  So yummy, my whole family loved it!

Honey-Lime Chicken Skewers


3 T soy sauce
2 T honey
1 T vegetable oil
juice of one lime
2 garlic cloves, minced
2 t Siracha (hot sauce)
2 T cilantro, chopped
1 pound skinless, boneless chicken breasts (about 3-4 breasts)

In a bowl, combine all the ingredients, except chicken, and mix thoroughly. Cut the chicken into cubes and add it to the marinade, mix to coat.  Let this marinate for at least 1 hour.  Skewer the chicken and grill on medium high heat for 6-8 minutes per side or until the chicken is cooked through.  Serve with Mexican rice.

*If you are using wooden skewers, do not forget to soak them in water for 30 minutes before using.

Fried Ice Cream

Let me just start by saying, this recipe is NOT for those looking for a light, fit treat! The name pretty much sums it up.  BUT if you are willing or able to spare the calories, this is to die for!  We found this recipe on Food Network quite a few years ago and LOVED it! We pulled it back out for a special Mother's Day treat and liked it even more than we remembered!

Fried Ice Cream
(4-8 servings, depending how big you make the ice cream balls)

1 quart vanilla ice cream (we used Haagen Daz)
1 cup crushed corn flakes
1 cup sweetened coconut, or 1 cup chopped nuts, or 1 cup cookie crumbs, or any combination (we used equal parts of pecans and vanilla wafers)
2 eggs
2 T sugar
vegetable oil, for frying

toppings:
hot fudge or caramel (we used this recipe) It is really Buttermilk Syrup, but if you cook it a little longer is makes delicious caramel sauce for ice cream!
whipped cream
fresh berries (optional)

With an ice cream scoop, form 4 to 8 ice cream balls and place on a wax paper lined sheet and cover with plastic wrap.  Freeze for at least 2 hours.

In a bowl, combine cornflake crumbs with either cookies crumbs, nuts or coconut (or whatever combo you are using).  Spread the mixture in a shallow dish.  Roll the ice cream balls in the mixture until they are coated and freeze for 30 more minutes.

In another bowl, beat together the eggs and sugar.  Dip the coated ice cream balls in to the egg mixture and then roll them, one more time, in the cornflake mixture until completely coated.  Freeze for one more hour.

When the ice cream balls are super hard, heat enough oil to cover a ball in a large pot or in a fryer to 400 degrees. When the oil is up to temperature, lower the balls, one at a time into the oil and fry until golden brown (about 30 seconds to one minute). Remove from the oil and serve immediately.  Top with Hot fudge or caramel and whipped cream and fresh berries.

Chicken Enchilada Soup

We have been making this soup for years, so I don't remember where the recipe came from.  I do remember it being a copy cat recipe from Chili's (the restaurant) Chicken Enchilada Soup.  No matter how I got a hold of it, it has been a house favorite for quite some time!  It is just a fantastic soup and different then other mexican or tortilla soups I have had.  This one is just so perfectly delicious!  

Chicken Enchilada Soup

(8-10 servings)

1/4 cup vegetable oil

2 T chicken base

1 1/2 cup diced onions

1 t cumin

1 t chili powder

1 t minced garlic

1/4 t cayenne pepper (this will NOT make it spicy)

1 cup masa harina, corn flour (you can find this at any grocery store)

2 quarts water

1 cup crushed tomatoes

1/4 pound American cheese, cut into small cubes (I totally don't like this but it is amazing and creamy in this soup!)

2-3 chicken breasts, cooked and shredded

garnishes:

shredded cheddar cheese

tortilla chips 

avocado

homemade tortillas

In a large soup pot, heat oil.  Add onion, chicken base and spices.  Saute until the onions are soft, about 3-4 minutes.  In another container, combine 2 cups of the water with the masa harina, stirring until all lumps dissolve.  Add this to the sautéed onions, stirring constantly, and let it cook for 2-3 minutes once it starts to bubble, this will eliminate the raw flavor of the masa harina. Add the remaining water slowly, whisking as you go until the soup is smooth. Add the tomatoes, let the soup come to a boil, stirring occasionally.  Add cheese to the soup and stir to melt.  Add the chicken to the soup and stir to heat through.  Top with shredded cheese, crushed tortilla chips and fresh avocado!

Perfect Guacamole

This is the ONLY recipe you will ever need for this!  It is beyond delicious, perfectly simple and oh so fresh! We LOVE Mexican food at our house!  And good guacamole tops the chart! My husband and I often wonder why it is so many restaurants serve nasty guacamole when it is so easy to make!  The hardest part is finding GOOD avocados.  Once you have that handled, well the rest is just too easy!

Guacamole

4 ripe avocados*

juice of 1/2 a lime

1/4 cup salsa, the fresher the better!

garlic salt, to taste

In a bowl mash up the avocados with the lime juice.  We used a potato masher, if you want it smoother and creamier, use an electric mixer.  Stir in the salsa and garlic salt.  

To pick perfect avocados, buy ones that are hard and let them soften on your counter.  They are ripe when the are still firm to the touch but have a little give to them.  If you try and buy them ripe, they are usually over ripe or bruised.  We store almost ripe avocados in our fridge and they ripen a lot slower.  Let them come to room temperature before using, it will make them easier to mash.  

Storing left over Guacamole is tricky, we have found the best way is to press plastic wrap to the top of the leftovers in a bowl removing all the air bubbles. Like when you press plastic wrap onto the top of pudding to prevent a film from forming.

Chicken Taquitos

Every time I see taquitos in the frozen food section, I think YUM! But then I make them and think "What was I thinking?" They are never very good to me. So when I saw these over at Annie's Eats I ran right out and got the stuff. And boy I was NOT disappointed. My only regret was that I didn't double the recipe. *They freeze you know! So next time I make these (like tomorrow!) I am going to double the recipe and stock my freezer for the quickest meal EVER! My boys loved these too, making them double fantastic!

Chicken Taquitos

(10-12 taquitos, 3-4 servings)

3 oz cream cheese, softened

1/4 cup salsa (I used homemade, but use whatever you love)

1 T fresh squeezed lime juice

1 t chili powder

1/2 t cumin

1/2 t onion powder

2 cloves garlic, minced

3 T chopped cilantro

1-2 green onions, chopped

2 cups shredded chicken (about 1 1/2 chicken breasts)

1 cup shredded Mexican cheese (I used cheddar)

10-12 6-inch (fajita size) flour tortillas

cooking spray

kosher salt

1/2 can corn, drained (optional)**
1/2 can black beans, rinsed and drained (optional)**

Preheat oven to 425. Line a baking sheet with parchment paper, or spray with cooking spray

In a large mixing bowl, combine the cream cheese, salsa, lime juice, spices, cilantro, green onions, chicken and shredded cheese. Mix until well combined.

Briefly heat the tortillas until they are soft enough to roll easily. Place a tortilla on a work surface and fill with 2-3 Tablespoons of chicken mixture down the middle. Roll the tortilla tightly around the filling and place the taquito seam side down on the baking sheet. Repeat until all the tortillas are filled. Space them evenly on the baking sheet. Lightly spray the tops with cooking spray and then sprinkle with kosher salt. (This actually gives a great pop to these, so do not skip this step!)

Bake for 15-20 minutes, until crisp and golden brown. Serve with salsa, sour cream and guacamole, if desired

*To freeze for later use, transfer the baking sheet to the freezer and chill the assembled taquitos for 30-60 minutes. Then transfer them to a freezer safe container or storage bag for storing. To bake them from frozen, simply add a few minutes to the original baking time, until the filling is warmed through

**We made these again and added one can of black beans and a can of corn (both drained), omitted the cheese, left the chicken the same and doubled the cream cheese and spices and it made twice as many taquitos!  We didn't miss the cheese at all and LOVED the corn and beans in them!

Restaurant Style Chicken Nachos

I am a huge fan of mexican food in general, but nachos {Good Nachos} top my list. I made these on a whim to copy our favorite Mexican restaurant and they were so yummy! I need to put them on here so that I will remember to make them again! This is more just a list of ingredients because you can make as big a plate of these as you like!

Restaurant Style Chicken Nachos

Chicken, cooked and shredded

green enchilada sauce

cheddar cheese/jack cheese

refried beans

tortilla chips

sour cream

salsa

guacamole

Preheat your oven on broil. Place an oven rack about 10 inches from the top of the oven. Cover a pie plate or cookies sheet with foil and pile on some tortilla chips. Cook shredded chicken in enchilada sauce in a sauce pan until warmed through. Heat up refried beans (I like to add a little enchilada sauce and shredded to these). Put dollops of beans all over the chips. Next add the chicken in the same way. Top with lots of shredded cheese. Place the nachos in the oven under the broiler until the cheese is melted and starts to bubble. Top with sour cream, guacamole, and salsa. We like to gather around and eat off of the same plate just like at a Mexican restaurant!

*You could totally use any kind of meat: shredded beef, shredded pork or make it vegetarian and just use beans!

Bean Dip

This bean dip has been a staple in our house since I was in high school. It is quick, easy and oh so good! My kids love this as a snack and can devour the whole thing in a matter of minutes. This is also a really good way to dress up plain old refried beans as a side dish.

Bean Dip

1 (16 oz) can refried beans

1/2 cup of your favorite salsa

1/2 cup shredded cheddar cheese

1/4 cup sour cream

Mix together the beans, salsa and cheese in a sauce pan and heat until the cheese is melted, stirring to keep from burning or sticking to the bottom of the pan. When the cheese is melted, remove from heat and stir in sour cream. Serve warm with chips or as a side dish.

Chili Verde

I am completely in LOVE with Mexican food! I crave it daily, I never get tired of it, and I love to cook it. So when I saw this recipe over at My Kitchen Cafe, I immediately added it to my "must try" list. It is so good, the pork is so tender and it made for the perfect Sunday meal for my family and friends. Do plan time for this, though, and DO NOT skip the reducing of the sauce, it is VERY important to this recipe!

*I altered this recipe to use what I had on hand, this is my version

Chili Verde (Mexican Stewed Pork)

(8-10 servings)

2 T canola oil

5 pounds boneless pork roast, trimmed of as much fat as possible

salt and pepper for seasoning roast

2 yellow onions, chopped

5 cloves of garlic, finely minced

1 (15 oz) can green enchilada sauce

2 (7 oz) cans diced green chilies

2 (14 oz) cans petite diced tomatoes

1 cup beef broth

1 t ground cumin

1 t dried oregano

1/2 t pepper

Cut the roast into 3-4 large chunks. Season the pork with salt and pepper. In a large heavy pot, heat the oil over medium heat until shimmering and hot. Add the pork and brown on all sides (about 1 minute on each side), do not crowd the pork. You may need to do the pork in shifts. Leave the pork in the pot and add the onion and garlic and cook for 1-2 minutes. Place the pork, onion and garlic in the slow cooker and stir in the rest of the ingredients. Cover and cook on low for 8-9 hours. After the pork has cooked, remove it and shred it. Cover with foil to keep warm. Now pour the remaining sauce into a large sauce pan and bring to a boil. Simmer vigoriously for 20-30 minutes. Stir often to prevent sticking and burning. The sauce should be reduced by about half and thickened. Add the sauce and the pork back into the slow cooker and heat through. Serve with homemade tortillas, and all the fixings... cheese, sour cream, avocado, lettuce, tomatoes, salsa etc.

Mexican Chicken Rub

My A-mazing husband has really been on a roll with great food lately! He made this chicken the other night that we used for chicken tacos but it would be great in anything mexican from fajitas to enchiladas or even on a salad.

Mexican Chicken Rub

2 T chili powder

1 T salt

1 T paprika

1 T sugar

1 t onion powder

1 t garlic powder

1/2 t cayenne pepper

1/2 t cumin

Mix this all together and rub on raw chicken (we used boneless, skinless breasts). Cook on the grill until cooked through. Slice and use on anything you like!

Tortilla Soup

From the Sister's Cafe, of course! I love how fresh and wonderful this soup is. If you are going to do soup in warmer weather, It just has to be super fresh and not creamy. This totally works in my book. I changed a couple of things, so here is my version...

Tortilla Soup

1 T olive oil

1 large onion chopped

1 can diced green chilis
1 lb chicken-cooked and shredded

1 tsp cumin

1 tsp oregano

1 tsp chili powder

1 tsp garlic powder

1 16 oz can diced tomatoes
1 can pinto beans, rinsed

2 cans chicken broth

1 can corn, drained

1/4 cup chopped fresh cilantro

1/2 lime squeezed over soup
salt and pepper to taste


In a large pot, heat oil and sauté onion and chilies until tender. Add the chicken and spices. Add tomatoes, beans, corn and fresh cilantro. Add the broth. Bring to a boil, reduce heat and simmer 5 minutes or longer to bring out flavors. Ladle into bowls & garnish.

Garnish:
10 yellow corn tortillas-sliced and baked*
1 large avocado
Sour cream
cheddar cheese, shredded

*Cut tortillas into thin strips using a pizza cutter. Spray with cooking oil ( like Pam), sprinkle with kosher salt and bake in 350 oven until lightly brown and crisp.

Add garnish of a handful of tortilla strips, avocado chunks and a dollop of sour cream to each bowl.

Mexican Chocolate Fondue

This is the kinda stuff I could drink by the gallon! Having kids and a tight budget keeps us at home a lot for date nights but that is just fine when you have THIS! There really is nothing better than snuggling down on the couch with my love and devouring anything and everything that we can find to dip in chocolate!

Mexican Chocolate Fondue

1 cup whipping cream

3 whole sticks cinnamon

1 1/2 cups Ghirardelli semi-sweet chocolate chips

1/2 cup Ghirardelli milk chocolate chips

1/2 t vanilla

a dash of salt

Things to Dip

fresh strawberries

bananas

macaroons

marshmallows

pineapple

pound cake

(I really could go on and on, but you get the idea right?)

In a sauce pan heat the whipping cream and cinnamon sticks until right before it boils, but don't let it boil! Turn off the heat and let the whipping cream and cinnamon sticks sit for about 20 minutes. Remove cinnamon sticks and add both kinds of chocolate chips. You may need to turn on a very low heat to get them to melt, stir continuously until smooth. Add the vanilla and salt and stir to combine. Dip anything and everything into it!

Mexican Rice

I found this recipe on the internet, I don't remember the site. I modified it a bit to my liking. It turned out so great and I loved how easy it was to make!

Mexican Rice

1 cup Basmati rice

1 T olive oil

1 can chicken broth (about 2 cups)

1/2 cup salsa, the fresher the better (I love Chuck and Dave's from Sam's club)

1 t ground cumin

1/2 t minced garlic

salt and pepper to taste

Cook rice in oil on high until white or opaque, be careful not to let it burn. Add the rest of the ingredients and simmer with the lid on for about 20 minutes or until all the liquid is absorbed and the rice is cooked.

Sopapilla Cheesecake

I wanted a new yummy dessert for Cinco De Mayo and I found one! This is so easy and way yummy! We had it warm with a scoop of vanilla ice cream, perfection! I got it off of allrecipes.com. Give it a try, it is sure to be a hit!

Sopapilla Cheesecake

2 (8 oz) packages cream cheese, softened

1 cup sugar

1 t vanilla

2 (8 oz) cans refrigerated crescent rolls

3/4 cup white sugar

1 t cinnamon

1/2 cup butter, softened

honey

Preheat oven to 350. Grease a 9x13 pan. Beat the cream cheese with 1 cup of sugar and vanilla until smooth. Unroll the cans of crescent rolls and roll each sheet into a 9x13 rectangle. Place one rectangle into the bottom of prepared 9x13 pan. Evenly spread the cream cheese mixture on top of the dough. Place the second sheet of crescent dough on top. Mix together 3/4 cups of sugar, cinnamon and butter. Dot the mixture on top of the cheesecake. Bake at 350 until the crescent dough has puffed and turned golden, about 30 minutes. Let cool for a few minutes or completely. Serve with honey drizzled over the top and with vanilla ice cream, if desired.

Chicken Chimichangas

I am a sucker for Mexican food, especially chimichangas. So when my sister said she had a recipe that was great and as close to Cafe D (our favorite Mexican place in California where we grew up) as she has had, I knew I was in for a treat. She was right, these are fantastic!

Chicken Chimichangas

2-3 skinless boneless chicken breasts, cooked and shredded
1/2 cup onion, chopped
1 1/2 t garlic
1 T + 1/2 t chili powder
1/4 t oregano
1/2 t cumin
1 t salt
1/2 t pepper
4 1/2 oz can green chilies
1 cup jack cheese, shredded

Saute onions and add seasonings. Add chicken and chilies. Put about 1/4 of the chicken mixture and some cheese in a tortilla and roll with the ends tucked in. Cook in hot oil until light brown. Serve with guacamole, salsa, sour cream, etc.

This makes 4 chimichangas

Taco Salad

This has been a usual in my house since I was little. Although it is always deemed a summer only dish. It is quick and easy and totally an "I want seconds" kind of meal.

Taco Salad

1/2 pound ground beef or turkey breast
1 can pinto beans, drained
salsa
lettuce
tomato
avocado
cucumber
cheddar cheese, shredded
tortilla chips, crushed
Catalina dressing

Brown meat and add beans. Mix in your favorite salsa to taste. Mix up your veggies, the ones I listed are a must have but you can use anything you like. We usually just grab whatever we have in our garden. Put beans and meat mixture in the bottom of individual bowls. Top with salad, cheese, and crushed tortilla chips. Add Catalina dressing to taste. The dressing is the key in this salad, it gives it the right flavor.

Tres Leches

For the love of Cinco De Mayo!
We had a mexican feast with some friends for Cinco De Mayo, it was so fun and the food was oh so good! I just had to share the recipes

Tres Leches cake is one of our all time favorite desserts. I have been searching for a recipe that is at least close to our fav Cafe Rio, and I finally found it! This is an Emeril Lagasse recipe and is to die for. I have to say though that it is slightly modified, I didn't use his frosting. I love this cake with whipped cream and fresh strawberries. And, for the love, please use fresh whipped cream, it is so easy to make, just follow the directions on the back of the whipping cream carton, you will never go back to the canned stuff!

Tres Leches

Cake
6 large eggs, separated
2 cups sugar
2 cups flour
2 t baking powder
1/2 cup whole milk
1 t vanilla

Cream Topping
1- 14 oz can evaporated milk
1- 14 oz can sweetened condensed milk
1 cup heavy cream

Directions:

to make the cake: preheat oven to 350. Lightly grease and flour a 9x13 pan.
In a bowl, beat egg whites on low until soft peaks form. Add the sugar gradually with the mixer still going and stiff peaks form. Add the egg yolks on at a time, mixing well after each.

Sift together the flour and baking powder and add the the egg mixture alternating with the milk. Do this as quickly as possible so the cake doesn't lose the volume. Add the vanilla. Pour into pan and bake for 25 minutes, golden brown and set.

To make the cream topping: mix all the milks in a blender on high speed.

While the cake is still warm pour the milks over the top. You don't need to poke holes. It will look like too much but you just have to pour slowly and let the cake absorb the milk, it will all fit in the pan. Let the cake cool to room temp and then refrigerate for at least four hours or over night. Serve with fresh strawberries and FRESH whipped cream.

Sweet Pork and Tomatillo Dressing

While we lived in Utah we became addicted to Cafe Rio's sweet pork salad. Now that we live on the other side of the US recipes like this are priceless! Now, I know that this isn't exactly the same, but all you who live near a Cafe Rio or Costa Vida can just turn your back and go get yourself the real thing. But for those of us less fortunates, here are some great recipes!

Sweet Pork

3 lb pork roast (butt or shoulder) I like tenderloin
1 cup Worcestershire sauce
1 t dried oregano
1 t powdered ginger
1 t salt
1 t chili powder
1 t garlic powder
1 T dried minced onion
2 cans red enchilada sauce
1 1/2 cups dark brown sugar

Cook all the ingredients except the enchilada sauce and brown sugar in you crock pot all day. One hour before serving, remove pork and shred, dump out the cooking juices. Put shredded pork back in crock pot and add enchilada sauce and brown sugar, let cook for one hour. This will make a lot of pork. We like to do it Cafe Rio style with a fresh tortilla on the bottom and then piled high with pork, beans, rice, lettuce, pico, guacamole etc. It is also great as a tamale filling or for tacos, ok it is great anyway you eat it! Oh, and don't forget the dressing...

Tomatillo Dressing

Place all the following in a blender, blend until smooth:

3 tomatillos, cut into 1/4's
juice of half a lime
1/2 cup buttermilk
1/2 cup mayo
1/2 cup sour cream
1 pkg dry ranch buttermilk dressing
1 cup fresh cilantro
4 green onions
2 cloves crushed garlic
2 t sugar
1 jalapeno, seeds removed, to taste*

*I usually put in less than half, it gets spicy fast and the longer the dressing sits the more spicy it gets.

Chicken Tacos with Homemade Tortillas

Let me just start by saying that if you don't make your own tortillas, you should. They are easy and so much better than store bought. I usually make a big batch every other week or so and freeze half of them. They freeze great and keep great in the frig. With that said here are the recipes. The tortilla recipe is actually from my Grandma Clara, yes she is Mexican, and the chicken recipe is a couple different recipes that I made into one.

Tortillas

4 cups flour
2 t salt
1/2 cup crisco
1 1/2 cups luke warm water

Mix the flour and salt together and then cut in the crisco. The water is the tricky part, I usually put 1 1/2 cups in but this will change depending on how humid it is where you are. The dough should be soft, kinda like playdough but not sticky. It should clean the bowl but not break at the edges when you knead it. I do big batches in my bosh and it is awesome, but by hand works just fine. You should knead it until it is smooth and well combined about 50 times. Now break the dough into 16 balls (that is how many tortillas this will make) and put into a covered bowl for at least 15 minutes. I like mine to sit for about 1 hour. Roll them out to desired thickness, I make mine taco size. I then let them rest for about 10 minutes. Cook on a cast iron skillet for best results. Cook on one side until bubbles form, about 30 seconds. They should look like this:
If they don't try letting your tortillas rest a little longer. Once the bubbles form turn over and cook other side. Place cooked tortillas in a covered container like a tortilla warmer or a frying pan with a lid. This keeps them soft. If you are going to refrigerate or freeze them put them in a plastic bag and leave vented until they have cooled completely otherwise the condensation will make them mushy.

Chicken

3-4 frozen chicken breasts
1 can red enchilada sauce
1 can petite diced tomatoes
1/2 cup dark brown sugar
garlic salt to taste
(this will be mild for more heat add some crushed red pepper)

Place chicken in crockpot. Mix the next 3 ingredients in a bowl and pour over chicken. Cook on high for 4-6 hours. Shred chicken and add garlic salt. When you shred the chicken it soaks up a lot of the juice but I still used a slotted spoon to serve my chicken. Serve chicken in warm tortillas with all the fixings. We use cheese, sour cream, guacamole, cilantro, lettuce, and tomato.