Chicken Alambre Recipes

CHICKEN ALAMBRE

Steps:

• Mix together all the herbs and spices.
• Squeeze the limes and measure out the olive oil.
• Add the chicken that has been cut into strips to a gallon-size zip seal bag.
• Pour in the spice blend, lime juice, and olive oil. Seal the bag and shake vigorously; taking care that the chicken is thoroughly coated.
• Place it in the refrigerator for at least 30 minutes, or as long as overnight.
• In a large skillet (at least 12"), over medium high heat, cook the bacon and the chorizo which has been removed from the casings. About 5 minutes.
• If a lot of fat has rendered, drain it away.
• To the still hot pan with the bacon and chorizo, add the chicken and any remnant liquid.
• Mix the chicken into the bacon and chorizo well. Cook for about 5 minutes.
• Add the julienned peppers and onions and continue to cook until the chicken is done and the vegetables have soften, about 5 minutes.
• If using tortillas (as this could be served plated with a side of rice and beans), stuff the mixture into the shell, add some cheese.
• Top with any or all of the optional garnishes.

CHICKEN ALAMBRE

Steps:

• Heat the oil on a large griddle. Add the bacon and chorizo and cook over high heat, stirring, until browned in spots, 5 minutes.
• Add the chicken and cook, stirring, until cooked through.
• Add the peppers and onion and cook until softened.
• Scatter the cheese on top and stir until it just starts to melt, then serve over tortillas and garnish with toppings.

MEXICAN ALAMBRE

Steps:

• In a pre heat large pan place a little of the vegetable oil, then add bacon and beef or chicken or both togheter, stir until half cook,after add the rest of the ingredients except cheese, salt and pepper to taste and finally, put cheese on top to be gratinated.
• tips:.
• Cook all ingrdients carefully, don´t make it dry, should be juici. you can add some chicken stock.
• You can make soft tacos if you get some flour tortilla.

TACOS DE ALAMBRE

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, reserving grease in the skillet. Crumble the bacon strips once cool.
• Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium heat. Stir in the onion, garlic, and jalapeno peppers; cook and stir until the onion has softened and turned translucent, about 5 minutes. Increase the heat to medium-high, and stir in the ground beef; season with salt and pepper. Cook and stir until the ground beef is crumbly and no longer pink, 10 to 12 minutes. Drain off any excess liquid.
• Scrape the beef mixture into the skillet of bacon grease. Crumble the bacon into the beef, and stir until thoroughly combined. Keep warm over low heat.
• Heat 1 tablespoon of olive oil in a clean skillet over medium-high heat until hot. Place a tortilla into the pan, and place a generous spoonful of the meat filling onto the lower half of the tortilla. Cook until bubbles begin to form in the tortilla, then fold over the meat. Continue cooking until the taco is crisp and lightly browned on each side, 1 to 2 minutes total. Repeat with the remaining tortillas and meat mixture. Top the tacos with diced tomatoes and shredded Monterey Jack cheese to serve.