Recipes Chicken Alambre 5.0 (5,584) Add your rating & review 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. By Food & Wine Editors Updated on June 13, 2016 Print Rate It Share Share Tweet Pin Email Total Time: 30 mins Yield: 8 Ingredients 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 Directions 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. Serve With Flour tortillas, avocado, cilantro, salsa and lime wedges. Suggested Pairing Nutty brown ale. Rate it Print