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
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.
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!