Description
Great taquitos. A family favorite.
Ingredients
- 1 cup water
- 1 pound skinless, boneless chicken breast halves
- 3 ½ cups vegetable oil (such as Crisco®), divided
- 1 cup finely chopped tomatoes
- ½ cup minced green onions
- 6 tablespoons chicken broth
- 2 teaspoons all-purpose flour
- 1 teaspoon minced garlic
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon chili powder
- ½ teaspoon salt
- 12 (6 inch) corn tortillas
- 12 wooden picks
- 1 cup shredded lettuce, or to taste
- ¼ cup guacamole, or to taste
Instructions
- Bring water to a simmer in a skillet over medium heat; add chicken. Cover the skillet and cook until chicken is no longer pink in the center
- 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from water and cool; shred with a fork. Discard water and dry the skillet with a paper towel.
- Heat 1 tablespoon vegetable oil in the skillet over medium heat; cook and stir shredded chicken
- tomatoes
- green onions
- chicken broth
- flour
- garlic
- cumin
- oregano
- chili powder
- and salt until heated through
- 3 to 5 minutes. Set aside.
- Heat remaining vegetable oil in a heavy 10-inch skillet over medium heat; carefully dip tortillas in hot oil to soften
- about 1 minute. Remove tortillas with tongs and drain on paper towels
- reserving oil in the skillet.
- Heat reserved oil to 375 degrees F (190 degrees C).
- Spoon about 2 tablespoons chicken mixture down the center of each tortilla. Tightly roll each tortilla around the filling and secure with a wooden toothpick.
- Working in batches
- fry rolled tortillas in hot oil until golden brown
- 3 to 5 minutes. Remove taquitos with a slotted spoon and drain on paper towels. Serve taquitos on a bed of shredded lettuce with guacamole on the side.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Servings: 6