Ingredients: |
Ingredients: 20 corn tortillas
Oil for frying
Chicken Filling:
1 Tbsp. oil
½ c. yellow onion, diced
3 c. cooked chicken, shredded
1 c. tomato, diced
½ tsp. garlic powder
¼ tsp. ground black pepper
¼ tsp. ground cumin
½ tsp. salt
Toppings:
Pico De Gallo
Guacamole
Chopped lettuce
Grated Colby-Jack Cheese
Sour Cream
Welita’s Tomatillo Salsa
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Directions: |
Directions:1. To make the filling: Heat the tablespoon of oil in a large skillet over medium-high heat. Add the diced yellow onion and cook for 1 minute. Stir in the shredded cooked chicken and cook for 2-3 minutes until the chicken is cooked through. Add the tomato and mix well. Add the garlic powder, ground black pepper, ground cumin, and salt. Mix and continue cooking for 3-4 minutes until the tomatoes have completely melted into the chicken. Set aside.
2. To make the taquitos: Gently heat the corn tortillas on a hot griddle (or microwave) until soft and pliable. Spoon 1 heaping tablespoon of the chicken filling in the middle of each tortilla and roll tightly. Use toothpicks to secure the rolled taquitos, if necessary. Repeat the process until the filling is gone, making approximately 20 taquitos. Set aside.
3. Cover the bottom of a large skillet with oil. Heat over medium-high heat until hot. Using tongs, place each taquito in the hot oil seam side down first for approximately 2-3 minutes per side or until golden brown on all sides. Set on paper towels to drain and continue the frying process until all the taquitos are fried.
4. Serve topped with chopped lettuce, pico de gallo, guacamole, cheese, sour cream, and salsa. |
This recipe for Traditional Chicken Taquitos is from