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OK – I made these because I had SO MUCH leftover Spicy Grilled Corn & Black Bean Salsa. I always feels sorta bad when I post a recipe that makes an unreasonable quantity of something – like the Hoppin’ John recipe. I feel like I should follow up immediately with alternative ways to use the leftovers.
So – I made tacos again yesterday (for the leftover salsa) & holy shite! These bad boys came out incredible! I recommend this taco recipe VERY highly not only because it is delicious but also because it is so damned easy!
I made the vegan version but the meat version should be just as simple. I also used this 1.5 quart Crock Pot (the perfect size for singles or couples who want to make smaller portions of things) that I bought at the supermarket for $11.
It is about as wide across the top as my outstretched palm & fingers. No settings. Just a simple & small slow cooker. This made enough of the taco filling to stuff two people & maybe feed four – if there were rice or something served with the tacos. In fact – this chicken/chorizo filling was a lot like a chili & would go very nicely over rice – rather than in tacos.
If you do not have a crock pot – this can be done stove top. It will just require that you keep a bit more of an eye on it.
The wonderful thing about the crock pot thing is that once I chopped up the ingredients & wiped the cutting board – there was virtually no additional cooking or cleaning – except for the crock pot itself. If you are feeding more or have a larger crock pot – double up the recipe. I bet it freezes really well.
Easy & Spicy Crock Pot Chicken & Chorizo Tacos – Vegan or Not!
8 oz faux chicken strips (or real chicken strips)
1 10 oz tube of soyrizo (or chorizo)
1/2 red onion – sliced thin
3 mini sweet peppers (or 1/2 bell pepper) – sliced thin
1 jalapeno – seeded & diced (optional)
Juice of 1 lime
1 1/2 TBS Taco seasoning
2 cups stock
1/2 cup Italian salad dressing
Garnish: cilantro, avocado, lime wedges, queso fresco (for non-vegans) and/or Spicy Grilled Corn & Black Bean Salsa.
Cut up the veggies (onion, peppers & jalapeno). Put them on the bottom of the crock pot (or in a pan stove top).
Add the chicken & chorizo (or vegan versions). Add the lime juice, taco seasoning, stock & Italian dressing. This filled my crock pot perfectly to the top. You might need less stock.
My little crock pot has no settings – so – I just left in on for 3 hours. If yours has settings – set it at high – ESPECIALLY if you are using real meat.
If you are doing this stove top, I’d bring it to a boil & then simmer it for 2-3 hours (or less – if using vegan meats). If using real meat – be VERY sure your chicken is cooked through.
The result should be pretty soupy still so use a slotted spoon to serve the mixture onto warmed corn tortillas. Garnish as you will.