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Playing Ground Chicken and Chorizo Tacos


For the Fresh Tomatillo Salsa:
  • 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:
  • 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


Serves: 4


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.