Chicken Alambre
Seasoned marinated chicken cooked with fresh chorizo, bacon, onions, peppers, filled in a tortilla and topped with oaxaca cheese, cilantro, and avocado.
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
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Mix together all the herbs and spices.
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Squeeze the limes and measure out the olive oil.
Chicken
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Add the chicken that has been cut into strips to a gallon-size zip seal bag.
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Pour in the spice blend, lime juice, and olive oil. Seal the bag and shake vigorously; taking care that the chicken is thoroughly coated.
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Place it in the refrigerator for at least 30 minutes, or as long as overnight.
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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.
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If a lot of fat has rendered, drain it away.
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To the still hot pan with the bacon and chorizo, add the chicken and any remnant liquid.
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Mix the chicken into the bacon and chorizo well. Cook for about 5 minutes.
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Add the julienned peppers and onions and continue to cook until the chicken is done and the vegetables have soften, about 5 minutes.
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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.
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Top with any or all of the optional garnishes.
Recipe Notes
Recipe adapted from Food and Wine