This go-to Mexican dish is transformed into a crunchy, flavor packed Chori Pollo Taco.

 

On the about me page, I complain about repetitive monotonous food.  That repetition does NOT apply to tacos because they are not monotonous.  Tacos are a weekly occurrence in our house, sometimes even more than that.  There are so many different flavors to create with these things, it’s insane. 

What is Chori Pollo?

It’s safe to say that, if you walk into a Mexican restaurant that you’ve never been to and order Chori Pollo, it’s likely going to be good.  It’s almost too easy to mess up.  The dish typically consists of a delicious spicy sausage called chorizo, chicken, and queso. It is often served over potatoes and/or rice. So, why not make that a taco!? You just need to add the meats and cheese to a crispy corn tortilla!

Ingredients for Homemade Chori Pollo

• ground Chorizo
• Chicken breast or tenders, seasoned to taste
• Queso
• Rice or Fried Potatoes

How to make Homemade Chori Pollo

You can purchase chorizo at your local grocery store or make it yourself.  Simply brown the ground sausage in a skillet and set aside. For the chicken, you can use breast or tenders seasoned in your favorite taco seasoning.  For Chori Pollo, I prefer butterflying chicken breasts. However, for Chori Pollo Tacos, I’m cooking tenders whole in the skillet and giving them a chop once they’ve had a few minutes to rest.  Whichever you choose, make sure to cook it in the same skillet as the Chorizo.  This adds a ton of flavor to the chicken. Serve over fried potatoes, rice, or both and smother in queso. 

How to Make Chori Pollo Tacos

To make Chori Pollo Tacos, simply place the chorizo and chicken into taco shells instead of over rice or potatoes. Fry the corn tortillas fresh! It is a 30 second process that will take your taco to the next level.  Totally worth it! Then, drizzle with queso and add your favorite toppings.  Fresh sliced veggies with a twist of lime really liven these tacos. 

What if everybody doesn’t like Chorizo?

No worries!! My daughter doesn’t like chorizo right now, even though she hasn’t tried it.  She hasn’t tried it because she already knows she doesn’t like it, but I’m working on that.  I’m sure all of you parents out there know what I’m talking about.  So, I take the chicken, cheese, and rice and serve her up some Arroz Con Pollo (chicken and rice).  Problem solved! And she’s yet to bring up/notice that I cook the chicken in chorizo grease 🤫.

What to do with leftover taco meat?

As embarrassed as I am to admit, sometimes I can’t eat all the tacos (sigh). But these leftovers don’t go to waste.  Put leftover chorizo, or any other taco meat in the fridge for the next morning’s (or whenever) breakfast.  Throw some egg and cheese in with the sausage and stuff a poblano or wrap up a burrito.  Hashbrowns, crispy jalapenos, and fire roasted tomatoes are also great additives, too.

Taco Toppings

When it comes to toppings for tacos, you can do no wrong.  I’ve even had Asian inspired tacos topped with kimchi! For Chori pollo tacos, fresh ingredients make the best toppings.  Here are some great options to start with:

• Shredded lettuce
• Lime (squeeze juice over tacos)
• Onions (freshly sliced)
• Jalapenos (freshly sliced)
• Shredded cheese
• Taco sauce/hot sauce
• Sour Cream
• Avocado
• Pico De Galo
• Fresh Cilantro
• Guacamole

 

Other Taco Dinners:

Easy Taco Mac

Easy Keto Taco Cups

Chori Pollo Tacos

Print

Ingredients

• 1lb. chicken breasts or tenders, sliced.
• 1lb. chorizo sausage
• ½ onion, diced
• 6 yellow corn tortillas
• 6 oz queso blanco
• ¼ cup of table crème
• ½ tsp minced jalapeño
• I tsp seasoned salt (optional)

Instructions

1. Place chorizo and onion in a skillet over medium-high heat and cook thoroughly (about 8-10 minutes).
2. Move cooked chorizo from skillet to an oven safe dish and place in the warmer.
3. Return skillet to stovetop (reduce heat to medium) with some sausage grease remaining and add sliced chicken breasts. I usually go with a thin slice here for a more even/consistent bite. Season chicken with seasoned salt (optional) and cook thoroughly (another 8-10 minutes should do).
4. In a microwave safe dish or double boiler, mix queso blanco, jalapeno, and table crème and melt. 
5. In a separate skillet, fill the bottom with avocado oil (about ¼ inch), or your oil of preference, and heat over medium-high.
6. Fry the corn tortillas for 1-2 minutes per side, or until golden brown.
7. Place the chorizo, chicken, and cheese in the tortilla.  Top with grilled jalapenos (optional) and serve over Spanish rice. 
   
   

Notes

Feel free to use store bought queso.

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 628Total Fat: 40gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 159mgSodium: 1207mgCarbohydrates: 14gFiber: 2gSugar: 1gProtein: 52g