Chicken with Chorizo
Chorizo is usually made from pork, but you can find wonderful beef or chicken chorizo as well as an excellent vegetarian chorizo made from tofu. I’ve had a delicious green chorizo in Puebla that was a regional specialty composed of fresh green herbs and chiles blended with pork. The green marinade for the chicken plays wonderfully against the red chile of the chorizo. These hearty tacos are also great served with queso fresco or grated Cheddar or gouda cheese. Quail eggs fried sunny-side up makes a tasty garnish, if you like.
Recipe information
Yield
makes 8 tacos
Ingredients
Preparation
Step 1
In the jar of a blender, place the water, lime juice, chiles, cilantro, garlic, green chile powder, cumin, coriander, oregano, salt, parsley, and green onions and puree until smooth. Have the chicken strips ready in a large bowl. Pour the marinade over the chicken and let sit for at least 1 hour in the refrigerator.
Step 2
If the chorizo is in links, slit open the casings, remove the filling (discard the casings), and break it up with your hands. Bulk sausage is ready to use. In a large, heavy skillet, heat the oil over medium heat and sauté the onion until caramelized, about 4 minutes.
Step 3
Add the chorizo to the onion and cook, stirring occasionally, until the chorizo is thoroughly cooked, about 7 minutes. Remove from the pan and set aside, leaving any fat in the pan.
Step 4
To cook the chicken, remove the strips from the marinade and drain off any excess liquid. In the same pan as the chorizo mixture, sauté the chicken, turning once or twice, until a light golden color and thoroughly cooked, about 9 minutes.
Step 5
Remove from the heat and serve immediately or keep warm in the pan until ready to serve.
Step 6
To serve, divide the filling equally between the crispy shells, top with salsa, and arrange in a taco holder. Or, lean the filled shells in a row, propped upright, on a platter. Eat right away. To build your own, spoon some filling in a crispy shell, top with salsa, and eat right away.
