Crispy Chicken Taquitos with Home Made Salsa
These taquitos are very easy to make for a fiesta, Cinco De Mayo party or just to make for a quick snack! The salsa is a mild salsa just because I ran out of jalapenos =(. Make sure you get high quality tortillas! Sorry for the dancing, maybe I'll get lessons some day. Instructions and ingredients below.
Ingredients:
Chicken thighs or breast
Corn Tortillas
Vegetable Oil
Shallot
Tomato
Onion
Garlic
Cilantro
Bell Pepper
Poblano Pepper
Lime
Olive Oil
All Spice
Chipotle Powder
Dry Oregano
Cayenne
Cumin
Salt
Pepper
Instructions:
Taquitos
Boil chicken in water for 10-15 minutes. Remove from water and place in a large mixing bowl. Use two forks and shred the chicken until bit sized. Sauté 1 large shallot in frying pan for 2-3 minutes in olive oil, season with salt and pepper. Once complete, add directly to shredded chicken, season with salt and pepper and mix.
Heat vegetable oil to 350. Use tongs to dip two tortillas at a time in the oil for just a few seconds. This will help your roll them without tearing. Make as many as your desire. Set aside on a paper towel. Add your chicken on top of the tortilla, careful not to add too much, and roll until tight. Place back into the oil and fry each side until golden brown, just a few seconds each side. Set aside to let dry.
Salsa
Roast your peppers on open flame or hot skillet until skin is black all the way around. Once cool, remove all black skin. Roughly chop peppers. Blanch your tomatoes and remove skin. Cut into quarters. Cut half an onion into quarters.
Place tomatoes, onion, peppers, cilantro, cayenne, cumin, oregano, chipotle powder, salt, lime juice in a food processor or blender. Drizzle a small amount of olive oil on top. Blend until thoroughly mixed. Taste and add additional seasoning as needed.
Enjoy!
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