RECIPE

Ground Chicken and Chorizo Tacos

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

Ingredients

For the Fresh Tomatillo Salsa:

  • 3 tomatillos, husked and coarsely chopped
  • 1/2 small onion, coarsely chopped
  • 1 jalapeño or Serrano pepper, coarsely chopped
  • A small handful cilantro
  • 1 teaspoon light agave or Acacia honey
  • Juice of 1 lime
  • Salt
  • 1/2 teaspoon cumin

For the Tacos:

  • 2 tablespoons olive oil
  • 1 pound ground chicken
  • Salt and pepper
  • 2 teaspoons ground green New Mexican chili powder or mild chili powder like ancho
  • 1 teaspoon each ground cumin and coriander
  • 1/2 pound Mexican chorizo (fresh sausage), casings removed
  • 1 small onion, chopped
  • 1 jalapeño pepper, seeded and chopped
  • 2 cloves garlic, chopped
  • 1/2 cup chicken stock or water
  • 12 corn tortillas

Preparation

Process salsa ingredients in a food processor until almost smooth. Adjust seasonings, transfer to a bowl and reserve.

Heat a large nonstick skillet with oil, 2 turns of the pan. Add chicken and season with salt, pepper, chili powder, cumin and coriander. Add sausage and brown and crumble meats. Add onions, jalapeño and garlic, stir 3-4 minutes to soften then add stock or water to keep moist; reduce heat to low. 

Char the corn tortillas over an open flame or in a dry, stainless skillet over high heat for about 30 seconds per side to blister. 

How I build this taco: cabbage, avocado, radishes, chicken filling, a squirt of lime juice, some cheese and green salsa. 

To Serve: lime wedges, crumbled queso fresco, thinly sliced radishes, shredded white cabbage, sliced avocado dressed with lemon or lime juice

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