Who doesn't love Taquitos?! They hit the spot no matter the occasion. This taquito recipe is just what you need, it's super easy and they are absolutely to die for. The flavor and crunch is unmatched! This recipe makes about 40 taquitos. I like to make this many and freeze them in plastic bags of ten, so I can just grab a pack out of the freezer and fry them up real quick, if you want to make less just cut the recipe in half.
Ingredients:
2 lbs (packs) of chicken breasts or tenders
Canola oil (or oil of choice)
1 tbsp Cumin
1.5 tbsp Adobo
1 packet Sazon
2 tsp Chili powder
2 tsp Cayenne pepper
1 tsp Kosher salt
1 tbsp Paprika
1 large pack of small corn tortillas
1 pack Queso Fresco (cotija cheese), you'll need to crumble it with your hands
1 8oz bag of shredded sharp cheddar cheese (optional)
Ortega Red taco sauce (optional)
Shredded iceberg lettuce (optional)
Sourcream (optional)
Directions:
Start by mixing all of the spices (Adobo, cumin, kosher salt, Chili powder, Cayenne pepper, Paprika, Sazon) together in a small bowl, then cover all of your chicken completely with the seasoning mixture. Let chicken sit for 10-15 minutes to the side or in the refrigerator.
While the chicken is sitting, clean and thinly slice your Iceberg lettuce and place in the fridge to chill. Next crumble your Queso fresco, set some to the side for garnish later, and mix the remaining crumbled queso fresco with the cheddar cheese (this step is optional, you can just use queso fresco). Set the cheese mixture to the side.
By now the chicken should be all set, heat the oil of your choice (I used canola) in a large pan and add the chicken, cook covered for about 7-8 minutes on each side.
Next shred your chicken, I used two forks to do this, then add the chicken back into the pan and mix into the oil you used to cook it with, this adds SO much flavor. Once done mixing, move the shredded chicken to a bowl/plate and set to the side.
Next steam the corn tortillas (this prevents cracking), do this by wetting some paper towels/napkins, place a layer of wet paper towels on a dish, then place a handful of tortillas, then add another layer of wet paper towels covering the tortillas completely, then another handful of tortillas and then another layer of wet paper towels making sure to cover the tortillas completely. Then microwave the tortillas for about 4 minutes. Allow them to sit for a couple minutes before you start assembling the taquitos.
Now take a steamed corn tortilla, place some of the shredded chicken and some cheese mixture in the center (you can also add any sauce of your choice), then roll the taquito up and place on a dish to the side. Continue assembling and rolling the taquitos until your ingredients are used up.
This step is optional, it helps to prevent the taquitos from falling apart while frying. Place the taquitos in the freezer for about 10-15 minutes.
While the taquitos are still in the freezer, get a large pan and fill it with about a ¼ inch of canola oil, allow the oil to heat up completely (takes about 6-7 minutes).
Then place the Taquitos into the hot oil, they take about 2 minutes on each side, you want to get them golden. ( if they stick, its because the oil isn't hot enough, don't worry they will unstick after a few minutes and will still be great)
Once done cooking, place them on paper towels to soak up any excess oil.
Next place them on a plate, garnish with some queso fresco, iceberg lettuce, and sour cream. (If you want a sourcream drizzle just add some water to a little sourcream till you get a thin consistency and drizzle on top)
Enjoy!
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