Traditional Mexican Chicken Taquitos

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READY IN: 40mins
SERVES: 4
YIELD: 4 Appetise
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put the chicken breasts in a 4-quart pan, add salt and water, and loosely cover. Bring to the boil then simmer gently for an hour.
  • Drain, saving the broth. Set the chicken aside to cool then chop into small pieces.
  • Add the oil to the same pot and sauté the bell peppers and onion until tender. Add the chicken to the pan and cook until warmed through.
  • Blend the tomatoes, chili powder, cumin, garlic, and oregano in a blender and add this mixture to the pan, as well as 2 cups of the broth. Bring to the boil, cover, and simmer for 15 minutes. Add salt to taste.
  • Heat the oil in a skillet and cook the tortillas one at a time until they are soft. This takes about 5 seconds per tortilla. Drain well. Strain the liquid from the chicken and put a tablespoon of chicken in the middle of each tortilla.
  • Roll the tortilla around the chicken to make a flute shape. Use toothpicks to hold the shape. Repeat with the rest of the tortillas and fry them in batches for a couple of minutes or until they hold their shape without the toothpicks.
  • Remove the toothpicks and serve three taquitos on each plate with guacamole for dipping.
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