Tuesday, January 3, 2012

Crispy Rolled Tacos (Chicken Taquitos)

2 large chicken breasts
1 can of diced tomatoes with onion and peppers
1 tsp salt
10 corn tortillas
Vegetable oil for frying

In a medium pot, add chicken breasts, tomatoes and salt. Cook covered over med-low heat for 1 ½ - 2 hours, or until chicken is easily shredded. Using two forks, shred chicken and mix to coat with tomato juices; set aside.

Heat oil in a frying pan over med-high heat.

Take 10 tortillas, wrap in a damp paper towel and microwave for about 45 seconds, just to soften them. One at a time, place a line of chicken in the center of each tortilla. Tightly roll each taquito and secure it with a tooth pick. Place taquitos in hot oil and cook until crispy and brown, about 3-4 minutes per side. Set taquitos on paper towel lined plate, to soak up excess oil.

Serve with fresh guacamole, sour cream and salsa. Top with crumbled Cotija cheese.

NOTE: Test oil to make sure it’s hot enough for frying by dropping a little piece of food in it. If it starts to sizzle and bubble, it’s ready for frying.

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