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Slow-Cooked Salsa Verde Chicken with Lettuce (Traditional; US), garnished with European Sour Cream topped off with Universal Taco Seasoning and wrapped in delicious Hard Corn Shells (Traditional; US)

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Contributed by Brian Mount, sinker, Jake Spurlock, katiepark
Slow-Cooked Salsa Verde Chicken =============================== Low-effort, delicious shredded chicken based off [this recipe](http://www.skinnytaste.com/2013/04/easiest-crock-pot-salsa-verde-chicken.html). To minimize prep time, just toss in a jar of storebought salsa verde. * 2 lbs skinless chicken breasts * 2 cups salsa verde * 1 tsp minced garlic or 1/4 tsp garlic powder * Pinch of Oregano _(Note: I ran out of Oregano, but the recipe still tastes great without it.)_ * Pinch of Cumin * Salt, to taste Add chicken to slow cooker and season with garlic, oregano, cumin and salt. Pour salsa verde over everything, cover and cook for two hours on high. Once that's ready, shred chicken. Give it another stir to cover everything in sauce, then serve.
Contributed by Brian Mount, sinker, Tim Murtaugh, Tim Murtaugh
Lettuce (Traditional; US) ====================== In a traditional American taco, lettuce serves to add extra crunch and coolness. Favor the bulkier lettuces over leafier fare such as Bibb lettuces or mesclun. * Iceberg Lettuce (shredded) * Romaine Lettuce (shredded; maintain the stalks) tags: vegetarian, vegan
Contributed by sinker, yanofsky
European Sour Cream =================== It is hard to find sour cream in Europe. This is a suitable alternative using more readily available ingredients. * 1 cup crème fraîche * juice of 1 lime * pinch of salt Combine ingredients. Serve immediately or refrigerate. tags: vegetarian
Contributed by sinker
Universal Taco Seasoning ======================== I got tired of buying packets of store-bought taco seasoning, so I experimented with various spices and ratios until I landed on this recipe. I keep a jar of it in the cupboard at all times. * 6 tbsp chili powder * 4 tbsp cumin * 4 tbsp corn starch * 3 tbsp onion powder * 1 tbsp salt * 1 tbsp garlic powder * 4 tsp oregano (Mexican oregano, if you've got it) * 2 tsp crushed red pepper Combine in Mason jar and shake well to combine. This mix works well for chicken, pork and beef, destined for the grill, oven, slow cooker or stovetop. You could tweak it a bit to target a specific meat, but I like to have a base, universal mix around. Makes it super easy to turn leftover anything into delicious taco filling: Just chop up whatever it is, toss it into a skillet, sprinkle generously with seasoning, then add a bit of water and simmer to impart flavor. tags: vegetarian, vegan
Contributed by Brian Mount, sinker, Tim Murtaugh, Tim Murtaugh
Hard Corn Shells (Traditional; US) ====================== Mistakenly thought by many to be traditionally Mexican, hard shells were actually popularized in the US in the mid-20th century. While they can certainly be made at home (if you have access to a deep-fryer), the best method of obtaining hard taco shells is to head to the grocery store. If you line them with a lettuce leaf rather than using chopped lettuce, when the shell cracks you won't lose the contents into your lap. tags: vegetarian