Crispy chicken tacos and chile-spiked sorbet are the perfect pairing for your Cinco de Mayo menu
2 cups plain tomato sauce or tomato puree
1/2 cup chicken broth
2 tablespoons chile powder
1/2 teaspoon ground cumin
Salt
1/4 teaspoon oregano
6 boneless skinless chicken thighs, about 1 1/2 pounds
6 ounces uncooked Mexican-style pork chorizo (1/2 of a 12-ounce package)
For assembly and serving:
24 fresh corn tortillas
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