Mexican Chicken Taquitos
- 2 skinless, boneless chicken breasts
- 3 tbs chili powder
- 2 tsp cumin
- 2 tsp oregano
- 12 corn tortillas
- 1 cup ripe tomato, chopped
- 1 red onion, minced
- 2 bell peppers, minced
- 3 garlic cloves
- kosher salt and fresh black pepper to taste
- 3 tbs canola oil
Taquitos are very popular Mexican households. This version uses chicken, but they may also be made with pork or beef.
- Place the chicken breasts in a large sauce pan half filled with water.
- Bring the water to a boil then reduce to a simmer. Cook the chicken breasts for about an hour.
- Remove chicken from the pan, saving the broth.
- Set chicken aside to cool. Then shred the chicken into thin strips.
- In a saute pan add a little oil and saute the bell peppers and onion until slightly tender.
- In a blender, blend the tomatoes, chili powder, cumin, garlic and oregano. Add this mixture to the pan along with 2 cups of the chicken broth.
- Bring to a boil, reduce heat and reduce by about half.
- Season with salt and pepper.
- In a clean skillet add a little oil and cook the tortillas one at a time until they are soft. About 5 seconds.
- Strain the liquid from the chicken mixture and put about a small about on to each tortilla.
- Roll the tortilla around the chicken, making a flute shape. Secure each taquito with a tooth pick.
- In a saute pan with a little oil fry the taquitos until they are slightly crispy and hold their shape without the tooth picks.
- Serve with guacamole sour cream and limes for squeezing.