This simple chicken and sweet pepper dish coated in melted cheese makes a delicious family-friendly filling for a taco night. It’s a favourite in Mexico City where it's found at taco stands and food markets - perfect for satisfying a gnawing hunger (or even soaking up the effects of the night before!).
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500g diced chicken (thighs are best) 4 rashers of bacon (any type) or 100g chorizo 1 red onion 2 peppers (any colour) 75g cheddar or mozarella cheese 2 tbsp vinegar (white wine or cider vinegar is best)
Absolutely loved this taco dish. Loads of indulgent spice flavours and plenty of saltiness from the chorizo and bacon added. The cheese helped bring it together and I paired it with homemade (rustic looking) flour tortillas. Lovely.
So tasty we chose chicken and chorizo. The flavour was great and we combined it with a Red Onion Salsa and Chipotle Mayo Crema. We will be making this again definitely our favourite chicken taco filling so far!
Have made this simple quick and easy recipe twice now and found it brilliant. The first time we had it with Corn tortillas, sour cream with chives and Salsa. Last night we tried it with the Charro Beans recipe on page 196, but changing one of the tins of cannelline beans with baked beans. Also made a side of boiled Jersey Royals cut into wedges, sprayed with a light oil and cooked in the oven. The combination was a delightful meal enjoyed by all the family.
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