Chicken Alambre ~ Seasoned marinated chicken cooked with fresh chorizo, bacon, onions, peppers, filled in a tortilla and topped with oaxaca cheese, cilantro, and avocado.Can we have a moment of silence?
Thank you. I needed that because this dish is gone, all consumed, none left.
I rarely make a dish again once I have deemed it ready for publication. I might have made it several times up until that point, but once it’s published, I move onto the next recipe. It’s just the nature of my business.
Chicken alambre might have to the be exception. From the very first bite, to the very last, a few days later, my taste buds were in heaven.
What is Chicken Alambre?
I’ve had chicken alambre two different ways. The way I have presented it here; basically stir-fried and put in a tortilla or on a skewer.
When doing research for this recipe, I learned that originally or traditionally, it is served on skewers. Fine by me, who doesn’t love meat on a stick.
But over time and for convenience, it has ended up most often being served the way I have plated it.I shared this dish with 5 others (so I made a huge batch). I am usually good to send my leftovers home with my taste-testers, just reserving small portion for myself. Not this time. I was so utterly selfish.
I hoarded it all to myself after they all ate dinner. If I were to rank all the food I have made and presented here on TCS, I’d have to say this dish makes it into the top 10 of my favorite recipes. I have near 400 recipes, so to make it in the top 10 is pretty special.
How to Make Chicken Alambre
A few notes about making this:
DO NOT USE THE CHORIZO THAT COMES IN A TUBE.
I love that stuff, it’s got its place in the culinary world, but not in this dish. It is way too greasy and will ruin your dinner. You must seek out FRESH Mexican (not Spanish or Basque) chorizo in casings. None of my grocery stores sell fresh Mexican chorizo in the casings. I went to one of the local Mexican markets and purchased it there.
The cheese in the dish, Oaxaca is a close cousin to Mozzarella cheese, so if you cannot find Oaxaca cheese, go with its Italian cousin. I had a rope version of the cheese, so I just pulled pieces of it off, but I have seen it in large chunks as well. Either will do the dish justice.
Seasoned marinated chicken cooked with fresh chorizo, bacon, onions, peppers, filled in a tortilla and topped with oaxaca cheese, cilantro, and avocado.
- 1/2 tsp granulated garlic
- 1/4 tsp cumin
- 1/2 tsp oregano
- 1 tsp Mexican chile powder
- 1/8 tsp salt
- 1/8 tsp black pepper
- 1/4 cup freshly squeezed lime juice
- 2 tbsp extra virgin olive oil
- 2 lbs chicken , cut into strips
- 1/2 lb thick cut bacon; chopped
- 12 oz fresh Mexican chorizo; casings removed
- 2 large red bell peppers; julienned
- 1 small red onion; julienned
- 1/4 cup Oaxaca cheese
- Tortillas (flour or corn)
- Freshly chopped cilantro
- Lime wedges
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.
Recipe adapted from Food and Wine