Spicy Chicken and Chorizo Tacos
FOR THE CHICKEN AND CHORIZO:
- 2 (6- to 8-ounce) boneless skinless chicken breasts
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- Salt and ground black pepper
- 2 to 3 links fresh chorizo (about 8 ounces total)
- 1 tablespoon canola or olive oil
- Juice of 1 lime
FOR THE PICKLED JALAPENOS:
- 1/4 cup apple cider vinegar
- 2 tablespoons sugar
- Pinch of salt
- 2 to 3 jalapenos, thinly sliced
FOR THE CHIPOTLE CREAM:
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.
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.