Chicken with Chorizo

Name: Chicken with Chorizo
Yield: makes 8 tacos
Ingredients: 1/2 cup water; 1 tablespoon fresh lime juice; 1 poblano chile, stemmed; 1 jalapeño chile, stemmed; Leaves from 1 bunch fresh cilantro; 2 cloves garlic; 1 teaspoon green chile powder (page 151); 1/2 teaspoon cumin seed, toasted and ground (page 164); 1/2 teaspoon coriander seed, toasted and ground (page 164); 1/4 teaspoon dried Mexican oregano, toasted and ground; 1 teaspoon kosher salt; 1/4 cup chopped fresh flat-leaf parsley; 1 bunch green onions, root ends trimmed and cut in big pieces; 1 1/4 pounds boneless, skinless chicken breasts, cut in 1/2-inch-wide strips; 6 ounces Mexican pork chorizo, bulk or links; 1 tablespoon vegetable oil; 1/2 white onion, thinly sliced; 8 (5 1/2-inch) crispy yellow corn tortilla shells (page 17), for serving

January 26, 2012

Chorizo is usually made from pork, but you can find wonderful beef or chicken chorizo as well as an excellent vegetarian chorizo made from tofu. I’ve had a delicious green chorizo in Puebla that was a regional specialty composed of fresh green herbs and chiles blended with pork. The green marinade for the chicken plays wonderfully against the red chile of the chorizo. These hearty tacos are also great served with queso fresco or grated Cheddar or gouda cheese. Quail eggs fried sunny-side up makes a tasty garnish, if you like.

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