Chicken And Chorizo Tacos Recipes

CHICKEN AND CHORIZO TACOS

Steps:

• Preheat the oven to 350°F.
• Heat oil in a nonstick frying pan.
• Add the chicken, salt and cumin and fry over a medium heat until the chicken is cooked through, 5 to 8 minutes; stir frequently to prevent large lumps from forming.
• Meanwhile, arrange the taco shells in one layer on a large baking sheet and heat in the oven for about 8 to 10 minutes, or according to package directions.
• Add the chorizo and the scallions to the chicken mixture and stir to combine; cook until just warmed through, stirring occasionally.
• Add salt and freshly ground black pepper if desired, to taste.
• To assemble the tacos, place 1 to 2 spoonfuls of the chicken mixture in the bottom of a warm taco shell.
• Top with a generous sprinkle of chopped tomato, shredded iceberg and grated Cheddar cheese.
• Serve with tomato salsa and enjoy!

SPICY CHICKEN AND CHORIZO TACOS

Steps:

• Preheat the oven to 425 degrees F. Season the chicken breasts with the cumin, coriander, oregano and some salt and pepper. Arrange them on a baking sheet along with the chorizo and drizzle all of the meats with the oil. Roast the chicken and chorizo until the chicken is cooked through and chorizo are golden brown, about 25 minutes.
• While the meats are roasting prepare the pickled jalapenos. In a small pot, combine the vinegar, sugar and a pinch of salt; bring the liquids to a boil. Remove the pot from the heat, toss in the jalapenos, and let sit for at least 10 minutes. Set aside.
• While the meats are roasting prepare the chipotle cream. In a small bowl stir together the sour cream, chipotle in adobo, adobo sauce, honey or agave and a pinch of salt. Set aside. When the meats come out of the oven, thinly slice them and squeeze the juice of the lime over top.
• Serve the sliced chicken and chorizo along with the pickled jalapenos, chipotle cream, tortillas, and whatever taco toppings you like.

CHICKEN AND CHORIZO PACKETS

Steps:

• Cook the chorizo in a small nonstick skillet over medium heat, stirring occasionally, until crisp, about 5 minutes. Transfer to a bowl using a slotted spoon; set aside. Reserve the drippings; let cool slightly.
• Combine the chile, scallions, cilantro, garlic, oregano and cumin in a food processor. Add 2 tablespoons water, the reserved drippings, the lime juice and 1/4 teaspoon salt; pulse to make a coarse paste. Transfer the paste to a large bowl, add the chicken and toss to coat; cover and refrigerate at least 30 minutes or up to 4 hours.
• Preheat the oven to 425 degrees F. Tear off four 16-inch sheets of parchment paper. Make the packets (see photo gallery): Arrange 3 slices polenta on one sheet of parchment; top with one-quarter each of the bell peppers, chorizo and chicken. Seal as directed. Repeat to make 3 more packets; divide between 2 baking sheets.
• Transfer to the oven and bake until the parchment puffs and the chicken is cooked through, about 30 minutes. Let rest 5 minutes. Carefully open the packets; sprinkle with the cheese and serve with lime wedges.