Chicken/ Favorites/ Gluten Free/ Mexican and Latin Recipes/ Pork/ Vegetables

Chicken Alambre

Chicken Alambre ~ Seasoned marinated chicken cooked with fresh chorizo, bacon, onions, peppers, filled in a  tortilla and topped with oaxaca cheese, cilantro, and avocado.Chicken Alambre ~ Seasoned marinated chicken cooked with fresh chorizo, bacon, onions, peppers, filled in a tortilla and topped with Oaxaca cheese, cilantro, and avocado ~ The Complete Savorist 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.Chicken Alambre ~ Seasoned marinated chicken cooked with fresh chorizo, bacon, onions, peppers, filled in a tortilla and topped with Oaxaca cheese, cilantro, and avocado ~ The Complete Savorist 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.

I truly hope you enjoy this dish as much as I did. Feel free to invite me over for dinner when you make it.Chicken Alambre ~ Seasoned marinated chicken cooked with fresh chorizo, bacon, onions, peppers, filled in a tortilla and topped with Oaxaca cheese, cilantro, and avocado ~ The Complete Savorist Chicken Alambre ~ Seasoned marinated chicken cooked with fresh chorizo, bacon, onions, peppers, filled in a tortilla and topped with Oaxaca cheese, cilantro, and avocado ~ The Complete Savorist

Chicken Alambre

Course: Dinner
Cuisine: Mexican
Keyword: bacon, Cheese, Chicken, chorizo, tacos
Servings: 6
Author: Michelle De La Cerda

Seasoned marinated chicken cooked with fresh chorizo, bacon, onions, peppers, filled in a  tortilla and topped with oaxaca cheese, cilantro, and avocado.

Print

Ingredients

Marinade

  • 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

Chicken

  • 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

Optional garnishes

  • Tortillas (flour or corn)
  • Avocado
  • Freshly chopped cilantro
  • Lime wedges

Instructions

Marinade

  1. Mix together all the herbs and spices.
  2. Squeeze the limes and measure out the olive oil.

Chicken

  1. Add the chicken that has been cut into strips to a gallon-size zip seal bag.
  2. Pour in the spice blend, lime juice, and olive oil. Seal the bag and shake vigorously; taking care that the chicken is thoroughly coated.
  3. Place it in the refrigerator for at least 30 minutes, or as long as overnight.
  4. 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.
  5. If a lot of fat has rendered, drain it away.
  6. To the still hot pan with the bacon and chorizo, add the chicken and any remnant liquid.
  7. Mix the chicken into the bacon and chorizo well. Cook for about 5 minutes.
  8. Add the julienned peppers and onions and continue to cook until the chicken is done and the vegetables have soften, about 5 minutes.
  9. 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.
  10. Top with any or all of the optional garnishes.

Recipe Notes

Recipe adapted from Food and Wine

Chicken Alambre ~ Seasoned marinated chicken cooked with fresh chorizo, bacon, onions, peppers, filled in a tortilla and topped with Oaxaca cheese, cilantro, and avocado ~ The Complete Savorist Chicken Alambre ~ Seasoned marinated chicken cooked with fresh chorizo, bacon, onions, peppers, filled in a tortilla and topped with Oaxaca cheese, cilantro, and avocado ~ The Complete Savorist Chicken Alambre ~ Seasoned marinated chicken cooked with fresh chorizo, bacon, onions, peppers, filled in a tortilla and topped with Oaxaca cheese, cilantro, and avocado ~ The Complete Savorist Chicken Alambre ~ Seasoned marinated chicken cooked with fresh chorizo, bacon, onions, peppers, filled in a tortilla and topped with Oaxaca cheese, cilantro, and avocado ~ The Complete Savorist

 

SaveSave

SaveSave

Thank you for sharing!

You Might Also Like

34 Comments

  • Reply
    Charbel
    March 21, 2016 at 1:23 pm

    Yum! These look delicious, and I am from Mexico, so it must be true 🙂 Thanks for sharing!

  • Reply
    Gloria @ Homemade & Yummy
    March 21, 2016 at 1:57 pm

    This is my kind of fun food. Love the flavours and the colours. Mexican is awesome.

  • Reply
    Melanie
    March 21, 2016 at 2:09 pm

    These look delicious! My husband and I are starting Whole30 soon, and I bet I could change this up to be Whole30 compliant. Thanks for sharing!

  • Reply
    Katerina @ Diethood
    March 21, 2016 at 3:01 pm

    I sure am glad that the moment of silence was for the food!! haha 😀 Had me going. 😀

    P.S. They’d be gone in seconds around here, too!

  • Reply
    christine
    March 21, 2016 at 4:17 pm

    This sounds delicious Michelle. I don’t know that I have ever prepared chorizo. I’ve eaten it but never prepared it. I must give this one a try!

  • Reply
    Kacey @ The Cookie Writer
    March 21, 2016 at 4:56 pm

    My husband is loving that I am revisiting old blog posts because he gets to enjoy some of his favourites again! And this one would be a winner because who does not like chicken and bacon and chorizo?!

  • Reply
    Amanda | The Chunky Chef
    March 21, 2016 at 6:38 pm

    I LOVE that these have chorizo in them… and they look so tasty!!

  • Reply
    Justine Howell
    March 21, 2016 at 6:56 pm

    Looks like a great new taco Tuesday meal for all of us this week.

  • Reply
    Krista
    March 21, 2016 at 7:03 pm

    I can’t wait to have these for dinner! They look great!

  • Reply
    Emily
    March 21, 2016 at 8:17 pm

    These look so good, now I am hungry!!!

  • Reply
    RandG at FrugElegance
    March 21, 2016 at 8:25 pm

    Double YUM!! These look fantastic!

  • Reply
    Meg @ With Salt and Wit
    March 21, 2016 at 8:38 pm

    Is their a limit on how many of these I can eat!

  • Reply
    Laura
    March 21, 2016 at 10:55 pm

    I love every ingredient in this so I know I would find it amazing. And I can definitely see why people started serving it on tortillas! Have you tried it with corn tortillas too?

    • Reply
      Michelle De La Cerda
      March 21, 2016 at 11:09 pm

      I did, I preferred it on flour, but I love flour. The more authentic corn tortilla you can get the better, and if you can heat it on a gas stove and get a few black dots on the corn tortillas, the better.

  • Reply
    Rachael Yerkes
    March 21, 2016 at 11:19 pm

    You are speaking my language with these tacos. Holy Moly they look tasty. I love your photos too. Great!

  • Reply
    Prairie Gal Cookin
    March 21, 2016 at 11:55 pm

    The chicken looks so good right now. My mouth is watering! Yummy!!

  • Reply
    Debra Hawkins
    March 22, 2016 at 1:08 am

    These look incredible! This is totally my kind of food!

  • Reply
    Kelly
    March 22, 2016 at 1:42 am

    This looks so good, I got over excited and started typing my comment in the box where my name was supposed to go! Ok, maybe it’s because it’s 2am, and maybe it’s because there’s dogs barking outside making me a little frazzled, but oh em gee how delicious was this? Hope it tastes just as good with Peruvian chorizo, because that’s all I’ve got.

  • Reply
    Christie
    March 22, 2016 at 6:06 am

    My husband adores chorizo. He would absolutely love this recipe and request it again.

  • Reply
    heather @french press
    March 22, 2016 at 10:30 am

    I can see why this is in your top 10! it sounds delicious

  • Reply
    Andi @ The Weary Chef
    March 22, 2016 at 1:47 pm

    My name is written all over that chicken alambre! Looks full of flavors! Must-try!!

  • Reply
    cathy | Lemon Tree Dwelling
    March 22, 2016 at 3:05 pm

    These look JUST like my favorite meal at our favorite Mexican restaurant! Sign me up!

  • Reply
    linda spiker
    March 22, 2016 at 3:50 pm

    Fabulous and so colorful!

  • Reply
    Chrisy @ Homemade Hooplah
    March 22, 2016 at 9:48 pm

    I’m just starting to embrace peppers, and seeing recipes like this make me wonder why I waited so long! These sound DELISH! 😀

    • Reply
      Michelle De La Cerda
      March 22, 2016 at 10:12 pm

      These red peppers are so sweet. Complete surprise when you bite into the dish.

  • Reply
    Dee Dee (My Midlife Kitchen)
    March 23, 2016 at 11:07 am

    The colors alone make me want to attack my computer screen! LOL This looks absolutely delicious. And you are right on using the right type of chorizo–they all have a place in the kitchen, but use the wrong type and nobody wins. :o)

  • Reply
    Jamie | Hola Croqueta
    March 23, 2016 at 1:27 pm

    This looks delicious! Chorizo is one of my favorites!

  • Reply
    Joy @ Joy Love Food
    March 23, 2016 at 4:38 pm

    Oh, wow, bacon and chorizo together in a taco, no wonder this is in your top 10, it sounds incredible!

  • Reply
    lizzy wermuth
    March 24, 2016 at 6:39 am

    Now THIS is right up my alley!!! I love making recipes like this for weeknights, they also make for great leftovers. Love your photos of the steps!!!

  • Reply
    Nutmeg Nanny
    March 27, 2016 at 8:35 pm

    These look amazing! Love all that flavor you packed into these babies.

  • Reply
    Healing Tomato
    March 27, 2016 at 10:13 pm

    I am sure this recipe tastes just as great as all your other recipes. Your photos look amazing

  • Reply
    Manju | Cooking Curries
    March 28, 2016 at 12:37 am

    This looks soo good! love the colors in this!

  • Reply
    Chorizo and White Bean Stew - Love, Pasta, and a Tool Belt
    July 11, 2016 at 6:01 am

    […] I made Chicken Alambre, a quick fajitas style taco dish with fresh Mexican chorizo and bacon. Of course I purchased a lot […]

  • Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    shares