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Did you know that there is a Hispanic Heritage month? It runs from September 15th- to October 15th). Hispanic Heritage month celebrates the culture and traditions of those who trace their roots to Spain, Mexico and the Spanish-speaking nations of Central America, South America and the Caribbean. Some of you may be familiar with IMUSA. IMUSA is an international cookware company that is well-known for the Hispanic cookware and housewares that it makes. Unless you’ve never been to a grocery store, you’re also probably familiar with McCormick Spices. McCormick makes just about every spice known to man. The jars in the McCormick rack always seem endless to me, and it seems like every time I go to the store I find a new spice I hadn’t seen before. Put all that flavor together with the cookware and you’re sure to have one flavorful dish, whether it be for Hispanic Heritage Month or any other day.
IMUSA and McCormick Spices sent me a Southwest / Mexican prize pack containing IMUSA’s Lava Rock Molcajete, Tortilla Warmer, Cast Iron Tortilla Press, Cast Aluminum Comal and Salsa Dishes, & McCormick’s Black Pepper, Cumin, Mexican Oregano, Chili Powder, Cilantro Leaves, Taco Recipe Mix, Enchilada Recipe Mix, Tinga de Pollo Recipe Mix, Mayonnaise with Lime and Mexican Rice Mix, and challenged us to see what we could cook up with those items. My sister-in-law Lisa, who loves recipes from those regions as much as she loves creating different dishes, happily stepped up to the plate as it were, accepting the challenge. Here’s what she came up with.
Recipe for shredded chicken tacos with red cabbage and mango slaw
First start by seasoning the chicken. You will need :
- About 1 and 1/2 lbs boneless chicken breasts
- 2 tablespoons olive oil
- Juice of one lime
- 1 teaspoon of lime zest
- 1 teaspoon chili powder
- 1 teaspoon garlic salt
- 1/2 teaspoon oregano
- Few sprigs of fresh cilantro
Mix all above ingredients with chicken and make sure you rub all over chicken. Set aside and let sit until you are ready to cook.
Red cabbage and mango slaw :
- 2 tablespoons light mayo
- 1and 1/2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon sugar
- 1/2 teaspoons chili powder
- 1/4 teaspoon lime zest
- Handful fresh cilantro
- Salt and pepper to taste
Mix up dressing and set aside until you are ready to use
- 1 small head red cabbage
- 1 cup grated carrots
- 1 mango
Chop your cabbage , grate carrots and dice up your mango
Toss slaw with dressing, cover, and let it set in fridge
Spray pan with non cook spray or coat with little olive oil. Arrange chicken in pan and cook until done. Cook times will vary depending how thick your chicken breasts are.
Once chicken is done just use two forks to shred chicken.
Next you need to warm up your tortillas. I used the IMUSA tortilla warmer.
Take out desired amount of tortillas and separate to make sure they are not sticking together. Restack and place inside the tortilla warmer. I used 6 tortillas so I microwaved them for 30 seconds.
Now it is time to assemble your tacos! You can top with whatever you like. Tonight we just used the shredded chicken and red cabbage slaw. You can also use store bought chicken for quick dinner.
You can serve tacos with a side of rice or chips and salsa. We decided to have some chips and guacamole .
For the guacamole you will need:
- 2 avocados
- 1/2 small onion finely chopped
- 1 small clove of garlic finely chopped
- 1/2 of a tomato
- 1/2 of jalapeño
- Fresh cilantro
- Juice of 1 lime
- Salt to taste
Cut your avocados in half and remove pit. Use a spoon to scoop out the inside and place in bowl. I juice 1 lime over the avocado to keep it from browning and mash.
Add the rest of ingredients to bowl and mash to desired consistency.
I like my guacamole on the chunkier side with a little bit of heat. If you do not like it spicy you can leave out the jalapeño. Serve with your favorite chips and enjoy!
ONE winner will receive a Cuban/Caribbean prize package containing an IMUSA Wood Mortar and Pestle, Caldero and Tostonera, & McCormick’s Black Pepper, Garlic Salt, Curry Powder, Paprika, Cinnamon, Oregano, Black Peppercorn Grinder, Chicken Bag ‘n Season, and Black Beans & Rice Mix
HOW TO ENTER. (MANDATORY)
To enter leave a comment on this post telling me your favorite Hispanic dish OR a Hispanic dish you’d like to learn how to make.
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THE SMALL PRINT.
The winner will be selected using the “And the winner is” plugin. US addresses only please, no PO Boxes. This contest will end on Sunday 10/13/13 at 11:59 pm est. If you’ve entered any of my giveaways before then you know that only comments containing all of the requested information will be eligible for entry. The winner must contact me to confirm they wish to receive the prize within 24 hours of my email notifying them they’ve won. Good luck to everyone!
THIS GIVEAWAY IS NOW CLOSED.