- TOTAL TIME: 30 MIN
- SERVINGS: 8
Food entrepreneurs have a new way to get started: “incubator” kitchens that lease space at reasonable rates. After hatching her business in San Francisco’s La Cocina incubator, Veronica Salazar of El Huarache Loco (huaracheloco.com) opened a Mexican restaurant serving dishes like this fajita-like alambre.
- 1 tablespoon vegetable oil
- 6 ounces 1/3-inch-diced slab bacon
- 12 ounces fresh chorizo, casings removed and meat crumbled
- 12 ounces skinless, boneless chicken thighs, cut into strips
- 2 red bell peppers, cut into strips
- 1 large red onion, thinly sliced
- 8 ounces Oaxaca cheese or mozzarella cheese, torn
- Heat the oil on a large griddle. Add the bacon and chorizo and cook over high heat, stirring, until browned in spots, 5 minutes. Add the chicken and cook, stirring, until cooked through. Add the peppers and onion and cook until softened. Scatter the cheese on top and stir until it just starts to melt, then serve.
Nutty brown ale.
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Congratulations to Mei Lin, winner of Top Chef Season 12.