Hurricane Ike Tacos

Photo by Katie Kay

When we lost power during Hurricane Ike, it was truly a hardship to go through and eat everything in the freezer within several days.  And by "hardship" I mean "really good time."
The ice cream was gone in the first night while we huddled around a battery powered radio as the winds howled around our house.  The next morning day, we started on the frozen bucket of margaritas and the slowly defrosting meats.
Thankfully I had a gas stove and we were able to combine our defrosted chicken with chorizo in a skillet and we served it just like that on tortillas.  The chorizo gave the chicken plenty of moisture and flavor without needing to add anything else.  Honestly, I think it was the best meal we ate for a week.  That may or may not have had anything to do with how much of the bucket of margaritas had been consumed. I made these tacos again with equal success, although a little more garnish was available this time.  I threw in steamed squash cubes just to sneak some veggies into our bellies, but I actually prefer my meat without hidden veggies in it.  You might, too.
For more about our Hurricane Ike experience, check out my first 3 blogs: Hunker Down Human Sacrifice, dogs and cats living together... Hurricane Ike
Hurricane Ike Tacos 1 tube Mexican chorizo 2 or 3 chicken breasts Corn or flour tortillas Avocado, cilantro, and salsa for optional toppings
Heat skillet with a small amount of oil, then add chicken breasts.  Cook for a few minutes on each side, then add chorizo to pan.  As chicken cooks, begin shredding it with a fork and mixing it in with the chorizo as it all cooks together.  When meat is cooked, about 10 minutes, serve on tortillas with your favorite toppings!
For optimal Hurricane Ike effect, serve with half-melted margaritas while you sit outside and sweat your butt off while trying to catch a hint of breeze.