Here at Farmers’, we use late April and the beginning of May to celebrate flavors inspired by Mexico and the Southwest. Farmers’ Fiesta has been a tradition at the Market for as long as many of us can remember. 

This year, Cinco de Mayo falls on Taco Tuesday! We asked Jesse, our Woodstock Prepared Foods chef, to come up with an easy taco recipe you can make on a weeknight. Read on to hear from Jesse himself!

This recipe is a fantastically quick and satisfying midweek dinner. It is ready in 20 minutes and is a great use for leftover chicken of any kind—thighs, breasts, etc. In this case, I’m using chicken picked from yesterday’s WFM whole rotisserie chicken. This chicken is versatile and can be used in any number of recipes.

WHAT YOU’LL NEED

• 1 ½ lbs. cooked white and/or dark meat chicken, shredded or chopped. Just make sure it’s picked and cleaned of bones, etc.
• 1 yellow onion, julienned
• 2 tablespoons tomato paste
• 5 cloves garlic, minced
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 1 teaspoon oregano
• ¼ cup apple cider vinegar
• Salt and pepper, to taste
• ½ cup water
• 1 tablespoon butter or oil

INSTRUCTIONS

1. Heat sauté pan over medium flame.
2. Add butter/oil, oregano, cumin, chili powder and onions to pan. Sweat onions until translucent.
3. Stir in tomato paste, apple cider vinegar, and water. Mix well.
4.  Simmer to a boil. Then reduce heat and add chicken.
5. Stir until chicken is coated in sauce and heated thoroughly.
6. Serve in your favorite tortilla. I’m using Vermont Tortilla Company organic corn tortillas, sold here at the Market.

Tips from Jesse: Feel free to customize this recipe by adding your favorite toppings. My taco has shredded red cabbage, sliced scallion, cilantro, and feta cheese. I’ve saved more time by using WFM products like our pickled onions and guacamole. Our WFM fire-roasted salsa would pair marvelously here or use a more traditional cheese like cotija.

Like your tacos extra spicy? Check out our blog featuring four local Vermont hot sauces.