1Season the chicken breast cubes with the juice of one lime, two minced garlic cloves, onion powder, chili powder, garlic powder, cumin, black pepper, and salt. Mix well to coat.
2Set a pan over medium-high heat. Once hot, add the bacon and cook until crispy.
3Remove the crispy bacon from the pan, and remove some of the grease fat.
4Add two ounces of chicken chorizo to the pan and break it down.
5Add bell peppers, onion, and one jalapeño to the pan with the chorizo. Mix and cook for about five to seven minutes until vegetables have softened.
6Remove the chorizo and vegetables from the pan.
7Add a little bit of the bacon grease back to the pan.
8Add the seasoned chicken to the pan in a single layer and cook for about five to eight minutes until fully cooked.
9Return the cooked vegetables to the pan with the chicken.
10Add cilantro to the mixture and mix everything well.
11Add the cooked bacon to the pan.
12Top the mixture with Queso Oaxaca.
13Cover the pan and allow the cheese to melt.
14Once the cheese is melted, make your tacos de alambre with flour tortillas.
Ingredients
1.5 lbs chicken breast cut into small cubes
2 garlic cloves minced
0.5 large juice of lime
2 tsp onion powder
2 tsp chili powder
1 tsp garlic powder
1 tsp cumin
1 tsp black pepper
1.5 tsp salt
10 bacon strips
2 oz chicken chorizo
1 red bell pepper
1 green bell pepper
1 small onion
1 jalapeño
1 handful cilantro
10 oz Oaxaca cheese
taco size flour tortillas
Equipment
panstove
Tips
Adjust salt to your liking.
Make sure to check if the chicken is fully cooked.