Name: Chicken and Cecina Alambre Recipe
Prep time: 60 min
Cook time: 25 min
Yield: 8
Cuisine: Mexicana
Ingredients: 400 grams chicken breast, boneless and skinless, in medium strips; pinches salt; black pepper; 1 tablespoon garlic powder, to marinate the chicken; 2 tablespoons Worcestershire sauce, to marinate the chicken; 2 tablespoons olive oil, to marinate the chicken; 1 cup bacon, finely chopped; 1 cup onion, in strips; 400 grams cecina, cut into cubes; 1 cup red bell pepper, seedless, in strips; 1 cup green bell pepper, seedless, in strips; 1 cup yellow bell pepper, seedless, in strips; 1 cup zucchini, in strips; 1 cup button mushrooms, in slices; 2 cups Oaxaca cheese, crumbled; corn tortillas, to serve with; guacamole, to serve with

Preparation

35 mins

25 mins

Low

Marinate the chicken: place in a bowl, season with enough salt and pepper, add the garlic powder, Worcestershire sauce, and olive oil, and mix very well. Let it rest in the refrigerator for at least 20 minutes. Brown the bacon in a deep skillet over medium heat, but remember that it is not necessary to add oil, as the bacon will release enough fat to brown properly. Once the bacon turns slightly golden, add the onion and the cecina, then cook for 8 minutes or until the meat changes color. Add the colorful peppers and cook until they become bright.