Monday, October 5, 2009

Chicken Taquitos


It all started with a trip to Albertsons where boneless skinless chicken breasts were $1.79 per pound. I bought one large pack and thus began a chain of events that can only be described as delicious. THESE ARE SO CRUNCHY AND DELICIOUS! Words can't describe, if I could mail all my readers a taquito I sure would. The pack of chicken made 80 taquitos. We ate some for dinner, some for a snack, some for lunch the next day and rest are sitting pretty in my freezer. These are good with shredded beef, pork carnitas and chicken. You could slip in cheese, grilled onions or jalepenos, but just plain chicken is diiiivine. If you have a fryer that's the easiest route. I have also made them in a skillet with oil. You can bake them for a lower fat version.

Husband Rating: 5 billion stars
(he would eat these for every meal, this is the recipe he loves to take to work for lunch and brag about. love those recipes!)

You will need:
5 boneless skinless chicken breasts
80 white corn tortillas
1 lime
Dash of salt
Oil for frying


I put the chicken straight into a pot and covered with enough water to just reach the top of the chicken. I put the heat on medium low or a '4' on my stove.

Put the lid on and let your chicken boil. Check your chicken after 20 minutes, cut into each piece to see if it's still pink. Mine took 35 minutes, but they were fat pieces. Frozen chicken would take a little bit longer.

Remove chicken to a plate to cool. Trim off any fat or veins.


Shred chicken. I use my fingers, but a fork would be easy too. Cut your lime in half and squeeze one half over the chicken. Give it a dash of salt.

Thank you hubby's hands for demonstrating the next step. Warm your tortillas in the microwave or on a skillet so they are soft. Place a handful of chicken on one side and roll up tightly.

Use a toothpick to secure your taquito. It's a pain to try and hold them together while frying, just use a toothpick and take it out after. Fry each taquito in oil until golden and crispy. In a deep fat fryer they need 1 1/2 minutes total, where in a pan with oil they need about 2 minutes on each side. You want a nice crunch on the outside.


Throw together some pico de gallo with equal parts diced red onion, cilantro and diced tomato. Squeeze your other lime half over the pico de gallo and give it a dash of salt.

Remove toothpicks and serve taquitos with pico de gallo and sour cream. Enjoy!
To reheat taquitos from the fridge, microwave for 15 seconds per taquito on the plate.
To reheat frozen taquitos microwave for 30 seconds per taquito on the plate.


Don't forget to check out the blog carnival at BlessedwithGrace. Yummy recipes!

4 comments:

heartnsoulcooking said...

Your taquitos look GREAT!!! I make them with corn tortillas, but they're YUMMY!!! both ways.

I have become a follower of your blog. Come by and visit my blog and maybe do the same.

Geri

Camille said...

Yay- my first follower! Thanks for stopping by.
I'm making chicken quesedillas with the leftover chicken for dinner tonight. Mmm, gooey monterrey jack! Can't wait!
I'm on my way to check our your blog. Come back often!

Lisa@BlessedwithGrace said...

My husband would LOVE this!!! I probably would prefer shredded pork, but I like the shredded chicken idea! Thanks. I will give it a try!Look much better than from the freezer section, for sure. So glad you joined us for Tempt My Tummy Tuesday, this week.
I saw the above conversation. I'll become a follower too!

Camille said...

I've done a pork (carnitas) roast in the crockpot before for taquitos. I added fresh jalepenos for the 11 hour cooking time and I (aka wimp) couldn't handle the heat. Hehehe. Thanks for following- come back soon!

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