Chipotle Chicken and Chorizo Taco Meat

Chipotle Chicken and Chorizo Taco Meat

I will admit that this recipe was really spicy so what you see below are modified ingredients from what I actually ate. That is one reason I have this blog, so that I can test the recipes out and report back to you what does and does not work. Honestly, I hoped to come up with some clever name for this but decided to just name it with the three C's the comprise the main ingredients - chicken, chorizo, and chipotle peppers. I originally added 5 chipotle peppers, but holy adobo sauce, Batman, was that really spicy. If I was eating dairy, adding some sour cream would have really tamed the heat, but alas, I try hard to not eat dairy (it is not Whole 30 and doesn't really agree with me). I saw a similar recipe on Instagram but modified the recipe to be paleo friendly. This was great as a salad but also works well if you wanted to have a spicy taco meat on corn or flour tortillas. I actually ate this with scrambled eggs and was full for hours. The pork chorizo and shredded chicken offer a ton of protein and lots of heat. 

1/4 pound of chorizo (one tube from the store, pork or beef)

2 boneless skinless chicken breasts (or 4 tenderloins)

6 cloves of garlic, finely minced

2 whole cloves

2 beefsteak tomatoes

1/2 cup chicken stock

3 chipotle peppers in adobo sauce (add 5 if you want it REALLY spicy)

2 teaspoons cumin

1/4 teaspoon nutmeg

2 tablespoons olive oil

1 shallot, finely chopped

salt and pepper to taste

1 avocado, sliced for topping

Garlic and clover, over..and over.  Okay, I know that is not how that song goes but it was in my head as I added the cloves to the plan with the chicken. The smell coming off of the simmering chicken was absolutely wonderful

Garlic and clover, over..and over.  Okay, I know that is not how that song goes but it was in my head as I added the cloves to the plan with the chicken. The smell coming off of the simmering chicken was absolutely wonderful

In a sauce pan add the chicken breasts, cloves and 2 of the garlic cloves (1/2 teaspoon equals one garlic clove). Cover the chicken with one inch of water and heat over medium; cook for 15 minutes. Once the chicken is cooked, shred with two forks. 

Heat a cast iron skillet over medium high heat, until it starts smoking. Add the tomatoes and cook for 5-8 minutes, making sure to get as much of the skin blackened as possible. 

MEG'S TIP: Don't have a cast iron pan? I highly recommend you get one. You could roast the tomatoes in the oven but that will add at least a half hour more cooking time on this recipe.

Get out your blender and add the blackened tomatoes, cumin, nutmeg, chicken stock, and chipotle peppers. Blend until completely smooth. 

In a large saucepan, heat the olive oil over medium-high heat. Add the garlic, shallots and chorizo. Cook for 3 minutes, making sure the shallots are softened and the fat in the chorizo is rendering off. 

Add the tomato mixture from the blender and stir constantly for 3-4 minutes. 

I loved the color contrast on this. The white chicken on the dark chipotle and chorizo sauce. Plus it smelled amazing.

I loved the color contrast on this. The white chicken on the dark chipotle and chorizo sauce. Plus it smelled amazing.

Next, add the shredded chicken and reduce the heat to simmer. Simmer for 20 minutes uncovered until most of the liquid has cooked off. Add a large scoop over some Romaine lettuce, top with the avocado and enjoy! 

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