Ingredients: |
Ingredients: 4 cups shredded fully cooked chicken
1 can black beans, drained and rinsed
1 (8 ounce) brick of Monterrey Jack cheese, shredded
4 green onions, trimmed of the root ends, thinly sliced
2 garlic cloves, peeled and minced
Handful of cilantro, chopped
2 teaspoons chili powder
1 teaspoon kosher salt
1/4 cup canola oil
30 small corn tortillas, plus extras in case of breakage
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Directions: |
Directions:1. Preheat oven to 425ºF. Line two rimmed baking sheets with foil, dull side up, and set aside.
2. Place a heavy skillet or saucepan over medium low heat. Pour in the oil and heat through.
3. Combine the chicken, beans, shredded cheese, green onions, garlic, cilantro, chili powder, and kosher salt in a large mixing bowl until everything is evenly distributed.
4. Ease one tortilla at a time into the hot oil. Using tongs, flip the tortilla over immediately and heat for another 10 seconds. Use the same tongs to carefully lift the oily tortilla onto a plate. It will be quite greasy, but that is desirable so long as the tortilla is hot and flexible.
5. Scoop about 2 tablespoons of the filling in a line in the center of the hot tortilla and roll the tortilla up around the filling. Place seam side down on the prepared pan. Repeat with remaining tortillas and filling.
6. Bake for at least 10 minutes, not more than 20. The longer the taquitos stay in the oven, the crispier the final product will be. I almost always go all the way to 20 minutes for seriously crisp taquitos.
7. Remove the pan from the oven and let the taquitos cool until they are comfortable to handle before transferring to a serving plate. |
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