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Crisp Rolled Chicken Taquitos |
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Serves: 24
Print this Recipe
(Taquitos de Pollo)
Category: Folded and Wrapped Tortilla Snacks
Makes 24 appetizers
Taquitos de pollo are a favorite snack or light meal all over Mexico, made of crisply fried filled corn tortillas. For an ideal party appetizer, cut the taquitos in half and arrange on a colorful platter, with guacamole and sour cream served in separate bowls on the side. This chicken filling is a little creamy and mildly spiced.
1 1/4 pounds boneless skinless chicken breast halves
1 1/2 cups canned fat-free reduced-sodium chicken broth
8 tablespoons vegetable oil
1 medium white onion, finely chopped
2 tablespoons fresh block cream cheese
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper, or to taste
12 (6- to 7-inch) corn tortillas
1. Place chicken breasts and broth in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low and simmer, 12 to 15 minutes, or until the chicken is white throughout, but still moist. Set the chicken aside in the broth until cool enough to handle. With your fingers, shred the chicken into thin strips and reserve in a bowl.
2. In a medium skillet, heat 1 tablespoon of the oil over medium-high heat and cook the onions and oregano, stirring, about 2 minutes or until onions are limp. Put the onions in the bowl with the shredded chicken. Mix in the cream cheese, salt, and pepper. Reserve.
3. In a medium skillet, heat 2 tablespoons of oil over medium high heat and, using tongs, soften tortillas 1 at a time by dipping in hot oil about 2 seconds on each side or until very limp. Drain tortillas between layers of paper towels. Stack and keep covered with clean kitchen towel.
4. To fill, place 1 soft tortilla on a plate, spoon about 2 tablespoons chicken mixture in a line, across lower third of tortilla surface and roll up tightly. Secure with toothpick and lay seam side down on another plate. Repeat with remaining tortillas. Cover with plastic wrap to keep from drying out. At this point, taquitos can be held, covered and refrigerated, up to 6 hours before frying.
5. In a medium skillet, heat the remaining 2 tablespoons of oil on medium high, and fry the taquitos 2 at a time, seam side down, until lightly browned on both sides, about 2 minutes. Drain on paper towels. Repeat until all are cooked. With a sharp knife, cut each taquito in half, arrange on a plate, and serve hot.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Crisp Rolled Chicken Taquitos comes from the Cook'n in Mexico collection. Click here to order this CD or download this brand-name recipe set right now!
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