Monday, December 30, 2013

Chicken Taquitos

Homemade chicken taquitos with guacamole

When I was a girl, my mom usually made pan fried (a.k.a. burnt) hot dogs or tuna sandwiches for Saturday lunches.  I wasn’t a fan of either, and I don’t think I’ve eaten a tuna sandwich since I became an adult.  Every now and then, though, she would buy frozen taquitos and make them for lunch.  They were my favorite, and I probably ate six at a sitting.  I learned to make them right around the time Kevin and I were married, and one of our family traditions is eating homemade chicken taquitos with guacamole on Christmas day.  Sadly, I can only eat two at a sitting these days…

Combine the shredded chicken with the salsa

Soften the tortillas by quickly frying them in hot oil

Add filling to the tortilla, then roll and secure with a toothpick

Fry until golden brown

Our family tradition!

Chicken Taquitos

2 large half chicken breasts, cooked
1/2 C. prepared salsa
16-20 corn tortillas
1-2 C. canola oil

Shred the chicken and combine with the salsa.  Set aside.  Heat 1-inch of oil in a large pan or pot (I use a pot to lessen the oil splatter) over medium-high heat.  Using tongs, quickly dip the tortillas in the hot oil, removing after a second or two.  Drain on paper towels.  Repeat with remaining tortillas.

Lay a tortilla on a flat surface; place about 1-1/2 tablespoons of chicken/salsa mixture atop the tortilla in a line along the length.  Roll the tortilla into a cylinder and secure with a toothpick.  Continue until you have run out of chicken or tortillas.

Fry the taquitos in heated canola oil until golden brown.  Serve with guacamole (Border Grill guacamole recipe available here).

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