How to make Chicken Chorizo Tacos / Choritacos street food

Put on an apron and wash hands.

Gather ingredients: chicken breast, chorizo, tomato paste, Himalayan salt, bay leaves, garlic cloves, onion, and half a tomato.

Rinse the chicken breast thoroughly.

In a pot, bring water to a boil.

Add the chicken breast to the boiling water along with bay leaves, garlic cloves, and salt to taste.

Boil the chicken for about 10-15 minutes, then lower the heat to medium-low and cover, cooking for a total of 30-45 minutes until soft and cooked through.

Dice the onion and half a tomato into small pieces and set aside.

Prepare salsa with tomatillos, chili serranos, and garlic cloves (note: specific preparation steps for salsa are not shown in this video).

After 45 minutes, remove the chicken from the pot and let it cool for about 10-15 minutes before shredding.

In a hot pan, add chorizo and a splash of water to cook it in its own juices without adding oil.

Cook the chorizo on medium-low heat until it releases its oil and becomes crispy, breaking it apart as it cooks.

Shred the chicken thoroughly so it can absorb the flavors of the chorizo.

Once the chorizo is cooked, add the diced onion and cook until translucent.

Incorporate the diced tomato into the chorizo and onion mixture.

Add tomato paste to the mixture and stir well to combine, ensuring the tomato is well incorporated.

Add the shredded chicken to the pan and mix everything together thoroughly, allowing it to cook for a couple of minutes to absorb the flavors.

Transfer the mixture to a plate to use the pan for the tortillas.

Add a little vegetable oil to the pan and heat it up.

Add tortillas to the pan, cooking them until they are a bit hard, not too soft.

Assemble the tacos with the chicken and chorizo mixture, adding cilantro and onion on top, along with the tomatillo salsa.

Equipment Needed

Spice Level:

Allergens