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1
Cut the prepared poblano chile and bell pepper into 1/4-inch-thick strips (rajas); set aside.
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2
In a large bowl, toss the chicken strips with the chile powder, salt, and black pepper and let marinate for 20 minutes.
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3
Toward the end of the marinating time, in a large, heavy skillet, heat the oil over medium-high heat.
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4
Add the chicken strips and saute until just barely cooked through, about 5 minutes.
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5
Remove the sausage from its casings, crumble it, and add it to the skillet along with the poblano chile strips, red bell pepper strips, and onion.
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6
Saute, stirring occasionally, until the sausage begins to brown, about 4 minutes.
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7
Decrease heat to medium.
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8
Add the garlic, chipotle puree, juice, tomatoes, vinegar, oregano, and brown sugar and cook, stirring occasionally, until almost all of the liquid has cooked down, about 6 minutes.
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9
The mixture should be moist but not wet.
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10
Remove from the heat and serve immediately, or keep warm in the pan until ready to serve.
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11
For crispy tacos, divide the lettuce slaw then the filling equally between the crispy shells, top with salsa and garnish, and arrange in a taco holder.
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12
Or, lean the filled shells in a row, propped upright, on a platter.
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13
Eat right away.
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14
To build your own, spoon some slaw and filling in a crispy shell, top with salsa and garnish, and eat right away.
