Chicken Alambre (with Homemade Chorizo)

As we get closer to the holiday season, it’s nice to have quick and easy meals, especially ones that take just one pan to cook.  And ESPECIALLY ones that are as tasty as this. Crispy pieces of bacon, mildly spicy Mexican chorizo, moist chunks of chicken, and ooey gooey melted cheese… all stuffed into a soft flour tortilla, what’s not to love?

This meal is one of many reasons why I keep a couple of pounds of homemade Mexican chorizo in the freezer.  Remember the Italian sausage I showed you a while back?  Mexican chorizo is just as easy to make.  With the sausage already made, making Chicken Alambre is as easy as this:

Add some chopped tomato, a bit of fresh cilantro and maybe a squeeze of lime juice and wrap in a tortilla for a plate full of deliciousness.  When we have these for dinner, there isn’t a word spoken for a few minutes as we all just revel in the flavors.  Then the yummy noises start, and shortly after, the satisfied groans of full bellies.  It makes for a happy Sashi. 🙂

These are certainly drip-down-your-arm messy when you eat them but just arm yourself with lots of napkins, and maybe a bib, and you will be fine! Now, do note that this is NOT a healthy meal… by any stretch of the imagination but for a “sometimes” weekend meal, it is fine to indulge now and again.

For some reason, Mexican flavors like this always make me crave chocolate after I am done eating.  Maybe I need to get started on some holiday baking?

Ugh… later.  I’m too full right now. 😉

Chicken Alambre (with Homemade Chorizo)

Recipe Type: Entree

Cuisine: Mexican

Author: Get Off the Couch and Cook

Prep time: 12 mins

Cook time: 20 mins

Total time: 32 mins

Serves: 12 tortillas

Crispy pieces of bacon, mildly spicy Mexican chorizo, moist chunks of chicken, and ooey gooey melted cheese… all stuffed into a soft flour tortilla, what’s not to love? This is adapted from pg 152 of Food and Wine’s Annual Cookbook for 2013 but [url href=”http://www.foodandwine.com/recipes/chicken-alambre” target=”_blank”]the original recipe can also be found on their website[/url].

Ingredients

• 12 oz bacon, cut into 1/3″ pieces
• 1 lb Mexican chorizo (recipe after this one)
• 1 lb boneless, skinless chicken breast, cut into 1″ pieces
• 1 red bell pepper, seeded, deveined and chopped
• 8 oz mozzarella, cut into small pieces
• 12 flour tortillas
• Toppings: chopped tomato, chopped cilantro, fresh lime wedges

Instructions

1. Heat a large nonstick skillet over med-high heat.
2. Once heated, cook the bacon, stirring often, until browned and crispy, about 7-8 minutes. Remove from the pan with a slotted spoon and drain on paper towels. Pour the remaining grease from the pan.
3. Return the pan to the stove and heat up again. Add the chorizo and cook, stirring and breaking up large clumps, until cooked through, 3-4 minutes.
4. Add the chicken and red bell pepper to the chorizo. Cook, stirring, until the chicken is cooked through, about 5 minutes.
5. Add the bacon back to the pan and add the mozzarella. Stir until the cheese is melted and remove the pan from the heat.
6. Serve on tortillas with a squeeze of lime, tomato and cilantro.

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Homemade Mexican Chorizo

Cuisine: Mexican

Author: Get Off the Couch and Cook

Prep time: 10 mins

Total time: 10 mins

Serves: 3 lbs

There is a difference between Mexican and Spanish chorizo. Mexican chorizo is loose and raw where Spanish is cured in link form. This makes enough to 3 lbs but I put the measurements for a single pound in parentheses in the recipe as well

Ingredients

• 3 lb ground pork (1 lb)
• 3 Tbsp cumin (1 Tbsp)
• 1 Tbsp coriander (1 tsp)
• 1 1/2 tsp ground clove (1/2 tsp)
• 3/4 tsp cinnamon (1/4 tsp)
• 1 1/2 tsp oregano (1/2 tsp)
• 1 1/2 tsp thyme (1/2 tsp)
• 3 Tbsp garlic powder (1 Tbsp)
• 1 tsp salt (1/4 – 1/3 tsp)
• 1 1/2 tsp black pepper (1/2 tsp)
• 2 Tbsp ancho chile pepper (2 tsp)
• 2 Tbsp paprika (2 tsp)
• 1 tsp chili powder (1/4 – 1/3 tsp)
• 1/4 c apple cider vinegar (4 tsp)
• 1/4 c red wine vinegar (4 tsp)

Instructions

1. In a large bowl, mix all ingredients together well with your hands.
2. Once completely combined, split into 3 even mounds and refrigerate or freeze in resealable freezer bags. You can use the chorizo right away but it tastes better if you let it sit in the fridge for several hours before using. You can also freeze it for use later.

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