Every Christmas Eve, we would finally use our formal dining room area. We would set the table properly, light the taper candles, and fold the cloth napkins just right underneath the forks and knives. As we sat amongst the candlelight, we would feast on all of the flavorful foods that my mom would spend all day making. We would enjoy each other’s company, and bask in the fact that we were happy, sound, and together. 

My Christmas Eves have looked different ever since my mom has passed. Those rich traditions faded and turned into other beloved traditions. Friends and families open their homes, and I typically spend the day traveling from house to house. 

At first, the traveling provided healing and a safe place for me during that unstable time, but it eventually created a community of strong and reliable family members that I am forever indebted to.  The love I have for the people that were consistent in my time of need is truly unreal, and my holidays would not be the same without them!

This year, our Christmas Eve was at my Godmother’s (Ana- who gave me the tortilla soup recipe here!) She invited Tyler and me over for her own rendition of Martha Stewart tacos. The evening was filled with laughter while we drank wine, warmed tortillas, enjoyed each other’s company, and made some bomb tacos.

We had an assembly line to complete the prep work for the tacos, so it didn’t take much time at all. These tacos were healthier than the average taco, and not to mention tastier too! Check out the recipe below-

Tasty Taco Recipe

• 1 three-and-a-half-pound chicken(Ana and Martha would probably kill me for saying this, but I would probably just use a rotisserie chicken and shred it!)

• 1 onion, halved

• 2 cloves garlic

• 1 teaspoon black peppercorns

• 16 six-inch corn tortillas

• 1 medium head romaine lettuce, washed, dried, and thinly shredded

• 1 large bunch radishes (about 12), halved and thinly sliced

• 2 tablespoons vegetable oil

• 3 teaspoons white-wine vinegar

• Coarse salt and freshly ground pepper

• Lime wedges, for serving

Pico de Gallo

• Two tomatoes

• One small onion

• 1 serrano pepper

Instructions

1. Place chicken in a large pot. Add onion, garlic, peppercorns, and enough water to cover. Cover pot, and bring to a boil. Simmer, uncovered, until cooked through, 50 to 60 minutes. Remove chicken from cooking liquid, and set aside until cool enough to handle. Remove skin, and discard. Shred 3 cups of chicken, and set aside. Reserve remaining chicken for another use

2. Line a basket or a bowl with a clean kitchen towel. Place tortillas, one at a time, over medium heat directly on a gas burner. Cook until edges are beginning to blacken, about 30 seconds. Turn, and cook until edges of the second side begin to blacken, about 20 seconds more. Turn once more, and cook until tortilla puffs slightly, about 10 seconds more. Transfer to a towel-lined basket, and enclose in a towel. Repeat with remaining tortillas, adding each to the basket when done. If making ahead, wrap in aluminum foil, and reheat in a 350-degree oven

3. Finely chop the tomatoes, onion, and pepper for the pico de gallo and a place in a bowl

4. In a medium bowl, combine lettuce and radishes. Dress lightly with oil, vinegar, salt, and pepper. Place chicken in a medium bowl, taste, and if desired, season with salt and pepper. Set the queso fresco, salsa, and lime wedges out in bowls along with the chicken, salad, and tortillas. Allow each person to assemble tacos as desired.

 Check out my other recipes!

                                

 

This post was proofread by Grammarly