Chicken And Chorizo Tacos Food

INSTANT POT® CHICKEN TACOS WITH CHORIZO AND SAFFRON YOGURT SAUCE

Steps:

• Combine chicken, chicken broth, onion, and jalapenos in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Meanwhile, heat a skillet over medium-high heat. Saute chorizo in the hot pan until browned and crumbly, 5 to 7 minutes.
• Mix yogurt and saffron together in an electric blender or food processor until blended and saffron starts to turn the yogurt yellow. Place in the refrigerator until chicken is done.
• Lightly oil a pan placed over medium heat. Fry tortillas lightly until the bubbles in the flour turn brown, 3 to 4 minutes.
• Release pressure from the cooker using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Cut up chicken breast. Place some onto each tortilla with some of the cooked onion and jalapenos. Drizzle with saffron yogurt sauce. Serve with lime wedges.

SPICY CHICKEN AND CHORIZO TACOS

Steps:

• Preheat the oven to 425 degrees F. Season the chicken breasts with the cumin, coriander, oregano and some salt and pepper. Arrange them on a baking sheet along with the chorizo and drizzle all of the meats with the oil. Roast the chicken and chorizo until the chicken is cooked through and chorizo are golden brown, about 25 minutes.
• While the meats are roasting prepare the pickled jalapenos. In a small pot, combine the vinegar, sugar and a pinch of salt; bring the liquids to a boil. Remove the pot from the heat, toss in the jalapenos, and let sit for at least 10 minutes. Set aside.
• While the meats are roasting prepare the chipotle cream. In a small bowl stir together the sour cream, chipotle in adobo, adobo sauce, honey or agave and a pinch of salt. Set aside. When the meats come out of the oven, thinly slice them and squeeze the juice of the lime over top.
• Serve the sliced chicken and chorizo along with the pickled jalapenos, chipotle cream, tortillas, and whatever taco toppings you like.

CHICKEN AND CHORIZO TACOS

Steps:

• Preheat the oven to 350°F.
• Heat oil in a nonstick frying pan.
• Add the chicken, salt and cumin and fry over a medium heat until the chicken is cooked through, 5 to 8 minutes; stir frequently to prevent large lumps from forming.
• Meanwhile, arrange the taco shells in one layer on a large baking sheet and heat in the oven for about 8 to 10 minutes, or according to package directions.
• Add the chorizo and the scallions to the chicken mixture and stir to combine; cook until just warmed through, stirring occasionally.
• Add salt and freshly ground black pepper if desired, to taste.
• To assemble the tacos, place 1 to 2 spoonfuls of the chicken mixture in the bottom of a warm taco shell.
• Top with a generous sprinkle of chopped tomato, shredded iceberg and grated Cheddar cheese.
• Serve with tomato salsa and enjoy!

CHORIZO TACOS

Steps:

• Heat a large skillet over medium-high heat. Add the sausage and cook until brown and the fat is rendered, about 5 minutes. Add the onions and cook until soft, about 3 minutes. Add the garlic and cook 30 seconds. Remove from the heat and stir in the cilantro.
• Over a hot grill or in a clean skillet over high heat, heat the tortillas until warmed through and pliable. Divide the sausage filling among the warm tortillas and serve with desired accompaniments.

SHREDDED SPICY CHICKEN TOSTADAS (TINGA)

Steps:

• For the chicken: Place the chicken, peppercorns, salt, garlic, bay leaf and onion in a large heavy saucepan with 6 cups of water. Bring to a boil over high heat, and then reduce to a simmer over medium-low heat for 20 minutes. Turn the heat off and remove the chicken from the liquid. Reserve the broth for later use. Using 2 forks or clean hands, shred the chicken into a bowl and set aside.
• For the tinga: In a large heavy saute pan, cook the chorizo over medium heat until fully cooked, about 6 minutes. Add the onions and saute until translucent and fragrant, about 3 minutes. Add the garlic and saute for 1 minute. Add the tomatoes and cook for 1 minute. Add the tomatillos and cook for 1 minute. Add the chipotle, salt, pepper, Mexican oregano and the sprigs of marjoram and thyme. Add the shredded chicken. Continue cooking for another 3 minutes. Add between 1/2 cup and 1 cup of the chicken cooking liquid, depending on the thickness of the sauce. Cook for 5 more minutes. Remove the marjoram and thyme sprigs.
• To assemble: Place 2 tablespoons of tinga on each tostada. Serve immediately.

CHORIZO TACOS

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion and poblano; cook and stir until tender, 5-7 minutes. Add chorizo; cook, breaking into small crumbles, until fully cooked and starting to char and crisp, 12-15 minutes. Drain. Serve on warm tortillas. If desired, serve with toppings.