Chorizo Chicken Tacos with Chile Roasted Hominy and Jicama Salad





Yields 8 servings

Ingredients


For Chorizo Chicken:

2 pounds boneless chicken breast, sliced thin

10 ounce link Mexican chorizo

4 cloves garlic, minced

8-ounce can tomato sauce

½ tablespoon Knorr-brand chicken bouillon powder

1½ teaspoons cumin

1½ teaspoons oregano

1½ teaspoons smoked paprika

1 teaspoon crushed red pepper flakes (optional)

Salt

Pepper

Olive oil

1 cup water

Flour tortillas

For Chile Roasted Hominy:

2 cups golden hominy, drained and rinsed

1 teaspoon chile powder

½ teaspoon cumin

½ teaspoon chipotle powder

½ teaspoon salt

4 tablespoons olive oil


For Jicama Salad:

4 cups chopped jicama

3 roma tomatoes, seeded

2 jalapenos, seeded

1 small white onion, sliced into thin strips

¼ cup chopped cilantro

Juice of 3 keylimes

1 tablespoon chlie limon powder

Salt and fresh cracked pepper

3 tablespoons olive oil


Directions:

1. In a large glass bowl, combine the sliced chicken with cumin, paprika, oregano, chile pepper flakes, 1 teaspoon of salt and ½ teaspoon of pepper, stir well to combine, set aside.

2. While the chicken is marinating, prepare the jicama salad. Julienne the jicama, tomatoes and jalapenos, transfer to a bowl. Combine with onions, lime juice, chile limon powder, cilantro, 1 teaspoon of salt, ½ teaspoon of pepper and 3 tablespoons of olive oil. Stir well to combine, taste for salt, cover and refrigerate until ready to serve.

3. In a large pan, heat 2 tablespoons of oil to medium heat, add the Mexican chorizo and cook for 5 to 6 minutes. Drain onto a plate lined with paper towels, and set aside. In that same pan, add a little more oil and turn up the heat to medium/high. Once pan is hot, add the chicken and cook, stirring often until chicken is nicely browned. Add the garlic and chorizo, cook for 1 minute. Preheat your oven to 425ºF. Add the tomato sauce, water and bouillon powder to the chicken, stir well to combine. Bring to a boil, taste for salt. Reduce heat, cover and cook for 45 to 50 minutes to thicken and reduce the sauce.

4.In a bowl, combine the hominy, chile powder, cumin, chipotle powder, salt and oil, stir well to combine. On a lined cookie sheet, spread out the hominy. Roast for 10 to 12 minutes, turning after 5 minutes. Remove form oven, set aside.

5. Serve the chicken as-is, or heat some corn or flour tortillas for tacos. Top with your favorite salsa, sauteed onions and peppers chile roasted hominy, and a fresh squeeze of key lime juice.

Other recipes by 
Sonia:


Mexican Red Rice

Buñuelos

Tacos al Pastor

Cheesy Chorizo Bread

Flank Steak Tacos

Frijoles Borrachos con Chorizo

Pork Chile Verde

Lemon Pepper Chicken Fajitas

Chorizo Pozole Soup with Lime Pickled Red Onions

Dulce de Leche and Chocolate Chip Chimichangas


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