CHICKEN ALAMBRE
Seasoned marinated chicken cooked with fresh chorizo, bacon, onions, peppers, filled in a tortilla and topped with oaxaca cheese, cilantro, and avocado.
Provided by Michelle De La Cerda
Categories Dinner
Number Of Ingredients 18
Steps:
- Mix together all the herbs and spices.
- Squeeze the limes and measure out the olive oil.
- Add the chicken that has been cut into strips to a gallon-size zip seal bag.
- Pour in the spice blend, lime juice, and olive oil. Seal the bag and shake vigorously; taking care that the chicken is thoroughly coated.
- Place it in the refrigerator for at least 30 minutes, or as long as overnight.
- In a large skillet (at least 12"), over medium high heat, cook the bacon and the chorizo which has been removed from the casings. About 5 minutes.
- If a lot of fat has rendered, drain it away.
- To the still hot pan with the bacon and chorizo, add the chicken and any remnant liquid.
- Mix the chicken into the bacon and chorizo well. Cook for about 5 minutes.
- Add the julienned peppers and onions and continue to cook until the chicken is done and the vegetables have soften, about 5 minutes.
- If using tortillas (as this could be served plated with a side of rice and beans), stuff the mixture into the shell, add some cheese.
- Top with any or all of the optional garnishes.
GRILLED CHICKEN TACOS ALAMBRES
Make and share this Grilled Chicken Tacos Alambres recipe from Food.com.
Provided by skat5762
Categories Chicken Breast
Time 2h45m
Yield 12 tacos
Number Of Ingredients 16
Steps:
- Marinate the chicken: Mix lime juice, chile powder, garlic, salt, oregano, and pepper; whisk in oil.
- Place chicken in a large ziploc, add marinade, and refrigerate for no longer than 1 1/2 hours.
- Make the filling: Prepare a medium hot charcoal fire, or place a large, heavy skillet over medium-high heat for 2 minutes.
- Remove chicken from marinade, allowing excess to drip off.
- Grill chicken (if searing in skillet, use 1 Tablespoon oil), flipping after about 4 minutes, until it's just firm to the touch and cooked, through, about 9 minutes total.
- Let cool, then chop into fine pieces.
- Heat skillet over medium heat, adding 1 Tablespoon of oil and the bacon.
- Cook, stirring frequently, until bacon just begins to brown.
- Turn to medium-high, add chiles and onions.
- Cook, stirring frequently, until they begin to soften.
- Add chopped chicken, cilantro, and lime juice, stirring constantly until chicken is hot.
- Taste, and adjust seasoning with salt.
- Sprinkle grated cheese over the top, remove pan from heat, and allow cheese to melt.
- Serve with soft tacos, salsa, etc.
Nutrition Facts : Calories 242.4, Fat 19.2, SaturatedFat 3.7, Cholesterol 34.3, Sodium 349.7, Carbohydrate 5, Fiber 0.8, Sugar 1.5, Protein 13.1
MEXICAN ALAMBRE
Hello to all, as my first time in here, i send to all of you a traditional recipe from north of mexico, i hope you enjoy it in your lunch time or dinner time, buen provecho!
Provided by giorgio138
Categories Mexican
Time 35m
Yield 4 ALAMBRE, 3-5 serving(s)
Number Of Ingredients 9
Steps:
- In a pre heat large pan place a little of the vegetable oil, then add bacon and beef or chicken or both togheter, stir until half cook,after add the rest of the ingredients except cheese, salt and pepper to taste and finally, put cheese on top to be gratinated.
- tips:.
- Cook all ingrdients carefully, don´t make it dry, should be juici. you can add some chicken stock.
- You can make soft tacos if you get some flour tortilla.
Nutrition Facts : Calories 762.7, Fat 59.2, SaturatedFat 17.8, Cholesterol 175.8, Sodium 632.2, Carbohydrate 13, Fiber 3.3, Sugar 5.3, Protein 44
TACOS DE ALAMBRE
This mild, authentic recipe for beef taco topping is an adaptation of a favorite recipe from a local restaurant in Las Cruces, New Mexico. The steak you use may vary according to what's available and cost-effective at your local grocery. We divide this dish into several meals by refrigerating the beef and vegetable mixture and cooking the bacon fresh each time.
Provided by Tracy Rae Bowling
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 8
Number Of Ingredients 12
Steps:
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, reserving grease in the skillet. Crumble the bacon strips once cool.
- Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium heat. Stir in the onion, garlic, and jalapeno peppers; cook and stir until the onion has softened and turned translucent, about 5 minutes. Increase the heat to medium-high, and stir in the ground beef; season with salt and pepper. Cook and stir until the ground beef is crumbly and no longer pink, 10 to 12 minutes. Drain off any excess liquid.
- Scrape the beef mixture into the skillet of bacon grease. Crumble the bacon into the beef, and stir until thoroughly combined. Keep warm over low heat.
- Heat 1 tablespoon of olive oil in a clean skillet over medium-high heat until hot. Place a tortilla into the pan, and place a generous spoonful of the meat filling onto the lower half of the tortilla. Cook until bubbles begin to form in the tortilla, then fold over the meat. Continue cooking until the taco is crisp and lightly browned on each side, 1 to 2 minutes total. Repeat with the remaining tortillas and meat mixture. Top the tacos with diced tomatoes and shredded Monterey Jack cheese to serve.
Nutrition Facts : Calories 664 calories, Carbohydrate 51.5 g, Cholesterol 97.2 mg, Fat 37.8 g, Fiber 7.6 g, Protein 31.1 g, SaturatedFat 14.5 g, Sodium 627.5 mg, Sugar 3.3 g
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CHICKEN ALAMBRE | RECIPELION.COM
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Category Mexican RecipesEstimated Reading Time 2 mins
- Heat a large nonstick skillet over medium to high heat. Once heated, cook the bacon, stirring often, until browned and crispy, about 7 to 8 minutes. Remove from the pan with a slotted spoon and drain on paper towels. Pour the remaining grease from the pan.
- Return the pan to the stove and heat up again. Add the chorizo and cook, stirring and breaking up large clumps, until cooked through, 3 to 4 minutes.
- Add the chicken and red bell pepper to the chorizo. Cook, stirring, until the chicken is cooked through, about 5 minutes.
- Add the bacon back to the pan and add the mozzarella. Stir until the cheese is melted and remove the pan from the heat.
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