I am going to show you how to make these fabulous chicken taquitos - step-by-step. They are super easy, super cheap, super yummy and will be super popular!
First thing you want to do is boil your chicken. I used boneless, skinless chicken breast this time, but I sometimes use boneless, skinless thighs or a whole chicken. It's up to you. You want to season your chicken however you normally like it. I use garlic powder, Lawry's Season Salt, Mrs. Dash Original Blend and a little bit of Knorr's Chicken Bouillon Powder. **If you are in a big hurry, you can also buy an already prepared rotisserie chicken from your local deli and just take the meat off of that.
You want to shred the chicken next. You can use two forks if you want, but I like to take my clean hands and just get in there and shred it up! It's better with less chunks.
You want to use regular sized corn tortillas. You could use flour tortillas if that's what you prefer, but then you are making FLAUTAS, not TAQUITOS. ;) Just sayin'.
You need to prepare your tortillas so that they are pliable enough to roll up without cracking and breaking. I take a stack (about an inch) of tortillas, fan them out a little so they are not stuck together and then microwave them in a closed container. I start it out with just a vent (lid slightly open) for the first minute, flip the stack over, shut the lid completely and then microwave them one more minute. Remove them carefully from the microwave. BE CAREFUL to handle them so that you do not burn yourself with the steam when you open the dish. I like to work quickly at this point.
You want to roll the taquitos while the tortillas are still warm and flexible. Just take a small amount and line it down the middle of the taquito. Take the bottom edge of the tortilla and begin rolling the taquito upward. I usually take the taquito at this point and wedge it up against the side of the cookie sheet that I'm working on so that it does not unroll. I roll one more taquito and then take the two and put them FOLD SIDE together and then push one toothpick through both of them.
I just keep rolling and making doubles like this until the meat is all gone. I continue warming up more tortillas as I work. You get the hang of it all after a couple tries. Sometimes, I am frying up taquitos and rolling more as I cook. That can get crazy if you aren't paying attention!
Get a frying pan ready with some vegetable oil and get it really hot. You want to adjust your heat as you need to. You just want to cook the tortilla really, because your chicken is already cooked. If your oil gets too hot you will burn your taquitos. If it's not high enough your taquito will cook too slow and they get really oily. You'll know as you go. I'd say that it's about 2 to 3 minutes on one side and then about 2 minutes on the other side.
I flip them when they get golden in color and I can tell that the tortilla is stiffening up. This is when I start to separate the taquitos by pushing my tongs gently between them. The taquito should be cooked enough that they won't unroll. You want to do this so that the taquitos can cook on the inner side. I also pull the tooth pick out at about this point.
When they are crispy and golden, remove them from the oil and drain on paper towels.
Prepare any veggies or condiments that you'd like on your taquitos. We like tomatoes, radishes, lettuce, green onion, sour cream, green salsa and shredded cheese. =) Don't the colors look great?
This is how I put mine together, but you can do it however you like.
You may even want to use some of your broth to pour into the taquito for added flavor.
Hope you were able to follow along!! If you have any other questions - let me know!!
1 Corinthians 10:31~"Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God."
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