|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!|
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).