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Taco Tuesday - Chicken Chorizo

I am a huge fan of Chorizo. If you're not familiar with it, it is a Mexican ground pork sausage (usually sold in sausage form), that has a smoky and mildly spicy flavor. Because it has a lot of flavor, not much needs to be done to make it into something delicious.

BLOG POSTINGS > Everyday Meals

Taco Tuesday - Chicken Chorizo

by zirbirt

I am a huge fan of Chorizo. If you're not familiar with it, it is a Mexican ground pork sausage (usually sold in sausage form), that has a smoky and mildly spicy flavor. Because it has a lot of flavor, not much needs to be done to make it into something delicious. I have added it to nachos, burritos, tacos and many other basic things to give them a whole new flavor.. My favorite, though, is pairing it with chicken. The two just go so well together.

For your chorizo, you will need about 1 lb. You can usually find it in either ground package (kinda like ground beef) or as sausages.. Sausages is the most common way to find it, and if you do only find it this way, that is fine. Just cut open the skin of the sausage and squeeze the meat out.

To begin, I need to make a quick Mexican seasoning. I use this seasoning for pretty much everything Mexican. It can be used to create taco filling (instead of the pouches), or to rub on meats to give them a Mexican flavor.

Mexican Seasoning (all dry/ground versions)
2 Tbs Chli Powder
2 Tbs Paprika
2 Tbs Cornmeal
2 tsp Cumin
2 tsp Oregano
1 tsp Onion Powder
1 tsp Cilantro
1 tsp Kosher Salt
1/2 tsp Cayenne Pepper

I just put all of those into an air tight container, close the lid and shake it all up.

Ok, so now that we have a seasoning, lets get a couple chicken breasts.

The chicken breasts are much thicker than I need for this. I could flatten them from full size and get to my thickness, but I find that much flattening kinda ends up with a pretty dry chicken, and they would be as big as the plate.. so instead, I get a very sharp knife and split the breasts in half, very carefully..

Once the breasts are split, I lay seran wrap over them and just my meat mallet to just flatten them down till they are about an even thickness. Don't go crazy, they do not need to be paper thin for this. I like my chicken to still be juicy, so I go about 1/2 inch.


Now, I take that nice seasoning I made earlier, and sprinkle it on the chicken and pat it in, then flip the chicken and do the same on the other side.

*note, when working with chicken it is important that you wash your hands frequently, and clean your knife or other tools with soap and water, before using them for other things. You have to always think in terms of cross contamination, because that juice on your hands might have some bad stuff in it.


Next up, I put the chicken onto a preheated (medium heat) griddle, I'm using my trusty cast iron griddle for this, but leaving it on the flat top side.

While that begins to cook, I want to pull out another skillet and heat it on medium. Then I just toss my chorizo meat in there.

Because of the color of the seasoning in chorizo, it can sometimes be a little hard to tell if it is really done. Chorizo will start to get a little dark crust on it, that is actually when it is the best, so I keep on cooking until I see that type of crust on a good amount of the meat.

Of course, I keep an eye on my chicken also... and when the chicken starts to look very cooked around the edges, its time to flip it over.

Once the chicken is done, and the chorizo is cooked (which is usually about the same time).. I move the chicken into the pan with the chorizo and work it to the bottom. I then turn it down to low.. like 3. I want the chicken to cook a little more in that chorizo fat. It actually combines with the rub I put on there very well, and makes everything just have more flavor.

After about 5 minutes or so, I throw my shredded cheese on top, and put a lid on the pan. Gotta have that melt.

While all this is going on, I don't sit around bored. I actually use this time to grill my tortillas. You can use steamed or plain, or even tortilla chips, but I prefer grilled tortillas.

So, using the pan I cooked the chicken on, I just lay down tortillas and cook each side of them over medium-high heat.

When the cheese on the chicken chorizo if fully melted I remove the lid


That might not look pretty to you.. and it might not seem like much, but the flavors and textures going on there are awesome.

So, now I take a couple of grilled tortillas, some lettuce, a scoop of sour cream, some salsa.. and this an plate it up.

That is it. Its a very simple dinner, but a nice departure from basic tacos.

Hope you enjoyed this one.

zirbirt
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