Choripollo (chorizo x chicken) Aji Amarillo Taquitos

Ah the sun is back! We had a few lovely 60 degree days in Denver and they me realize how close we are to patio season again! So, I dreamt up something that we would eat on the patio. Taquitos that are light but crunchy with some bright spice, savoriness and melty cheese. Top them all off with citrusy guacamole, pickled onions, jalapenos and lime zest because come the rain, snow or temporary shine, in the next few days, spring is ALMOST HERE!

Serves 4

1 lb chicken breasts or tenders (pounded thin or shredded rotisserie chicken is a great option if you are short on time)

1-2 tbsp enchilada or taco seasoning

1/2 lb ground Mexican chorizo

1 white onion (finely chopped)

12 corn tortillas

1/2 cup Muenster cheese

1/2 cup Mexican cheese of your choice (if you want melty then go for Queso asadero or Oaxaca, if you want crumbly with more flavor go for cotija)

1/2 cup Aji Amarillo sauce (make your own here or find something like this Inca’s Food Aji Amarillo Paste that is creamy)

2 limes (1 lime zested (for topping below) and juices reserved for guacamole)

Avocado or olive oil to use throughout recipe

Toppings

Pickled Onions

Pickled Jalapenos

Zest of 1 lime

1/4 cup cilantro

Guacamole (Mash together 1 avocado (leave in the pit until you are done), juice from 1 lime, 1/4 cup chopped cilantro, 1 shallot or 1/4 med red onion, salt to taste)

Mexican crema or sour cream

Method

1. Preheat your oven to 450 F for at least 30 minutes.

2. Prepare the chicken as desired for shredding (you can boil, bake, or sear and then allow to cool before shredding with two forks) then toss with enchilada seasoning and salt to taste

3. Heat your cast iron or skillet on medium high and add oil once its hot. Begin adding your ground chorizo, breaking up throughout and allowing to brown but not burn. Set aside in a bowl

4. Add a tbsp or so of oil to the pan then stir in the chopped onions until translucent. Add the onions to the chorizo and mix until well distributed.

5. Place the corn tortillas in between two damp paper towels. Microwave on high for 30 seconds. This will help make them more pliable for rolling.

6. Lay out 6 tortillas on your parchment lined baking sheet and oil on both sides. Now begin filling as follows: 2 tbsp of muester cheese, 3 tbsp of chicken, a drizzle of aji amarillo sauce, sprinkle 1-2 tbsp of chorizo and onion then top with your second cheese.

7. Roll the tortilla and place seamside down on the parchment. Bake for 20 minutes or until golden and crispy.

8. Serve on a warmed plate and top with desired toppings!