Yield: 20-24 Tacos
Ingredients
20 corn or 24 flour tortillas
¼ cup vegetable or canola oil + 1 tablespoon
1 tube chorizo (mild, medium or hot)
1 lb boneless, skinless chicken thigh
2 white onion, diced
1 clove garlic, minced
1 cup cilantro, stemmed and rough chopped
1 cup Cotija or Queso Fresco
1 Lime, sliced
Chili Powder or Tajin
Method
- Heat 1/4 cup oil in a pan and add chicken. Cook for 15-20 minutes or until chicken reaches 167 degrees. Remove from pan and set aside.
- Using the same pan over medium heat, add 1 tablespoon oil and cook onion and garlic until onion is translucent.
- Add chorizo and cook per package directions.
- Add chicken to chorizo mixture and combine until warmed through.
- Serve on corn or flour tortillas with cilantro, cheese, squeeze of a lime and some Tajin!
Enjoy!