- Yield: 12 Cones
- Prep Time:20 minutes
- Cook Time: 4-5 hours
- Total Time: 5 hours+
- 12 Frescados Yellow Corn Tortillas
- 2 lbs boneless, skinless chicken breasts
- 1 package of taco seasoning
- 1 tsp salt
- 1/2 tsp red chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic
- 1/4 tsp cinnamon
- 1 1/2 cup pumpkin puree
- 1 1/2 cup chicken broth
- 1/2 cup sour cream
- hot sauce, to taste
- Toppings of your choice: guacamole, cilantro, diced bell peppers, diced onion, seasoned pepitas, black beans, queso fresco or cooked, diced squash.
Add chicken breasts, taco seasoning, salt, red chili powder, cumin, garlic powder, cinnamon, 1 cup pumpkin puree and chicken broth into a slow cooker. Mix ingredients to ensure the broth and seasonings are equally covering the chicken breasts. Set to low for 4-5 hours until the chicken shreds easily with fork.
Preheat oven to 400 degrees F.
Carefully remove chicken breasts and place in large bowl. Shred with two forks then pour about 2 cups of remaining broth from slow cooker over the chicken to keep moist.
Take stack of corn tortillas and cut straight line from center to the outside. Using a muffin pan, curl corn tortilla into a cup by overlapping the two edges that were made from the cut from center to outside. Spray with cooking spray then bake for 8-10 minutes, or until golden brown and crispy.
Mix together the sour cream, 1/2 cup pumpkin puree and hot sauce in small bowl. Add enough hot sauce to taste.
Remove taco shells and place on a platter to start assembling cones. Place large scoop of shredded chicken into the center and top with flavored sour cream. Top cones with desired toppings.