Taquitos de Pollo (Chicken Taquitos)

Taquitos) Taquitos are a perennial favorite among families. Taquitos de pollo are quick to prepare and tasty to eat since they are filled with leftover shredded chicken and fried. Serve with a variety of tasty toppings, including crema and salsa.

Ingredients :

To make the taquitos

• 24 tortillas de maiz

• Cooked, shredded chicken breast weighing 1 1/4 pounds (about 3 packed cups)

• 1 quart of vegetable or canola oil, as necessary for frying

Optional garnishes

• 1 head of iceberg lettuce, shredded 1 medium white onion, chopped 1 bunch fresh cilantro, chopped

• 1 1/2 cups sour cream or crema Mexicana

• 1 box (10 ounces) of crumbled queso fresco

• 1 1/2 cups of hot sauce or salsa, either homemade or purchased

STEPS :

     1. The tortillas are warmed :

To make the tortillas malleable, wrap them in a fresh dish towel and set them in the microwave to steam. To just warm them through, use medium to high heat for increments of 30 seconds. To avoid making them too fragile to use, do not overheat.

     2. Assemble the tortillas :

On the counter, set two supper plates. The other is for the rolled taquitos, while one is used as a work area.

Place a warmed tortilla in the middle of a dinner plate to serve as a work surface. Then, evenly distribute 2 tablespoons of chicken shredded to the right of the tortilla. Avoid overfilling. Without splitting the tortilla, roll it up securely.

Either arrange the taquito seam-side down on the platter or fasten the tortilla by pinning it with a toothpick through the taquito's seam. Replicate with the remaining tortillas and chicken.

     3. Cook the tacos :

In a 12-inch cast iron frying pan set over medium heat, add 1/2 inch of canola oil. Check the temperature with an instant-read thermometer; it should be 350°F. Paper towels should be used to line a dish or baking sheet.

To prevent burning your fingers, insert 5 to 6 taquitos seam-side down in the frying pan while the oil is hot. Taquitos won't obtain a golden brown crust if the pan is overcrowded.

Become over with tongs and fry until the other side is cooked to the same color after you notice the edges beginning to turn golden, which should take 3 to 4 minutes per side.

With tongs, remove from the pan and set on a dish or baking sheet to drain. If necessary, add additional oil to raise the level to 1/2 inch over the pan and let the oil to reheat between batches. Continue with making the remaining taquitos.

     4. Serve with garnishes :

Cut the toothpicks off. Include toppings like salsa, lettuce, sliced onion, chopped cilantro, and crumbled queso fresco. Serve warm.

Taquitos extras (without toppings) can be kept in the fridge for two days or a zip-top freezer bag in the freezer for up to four months.

They reheat well on a cookie sheet in the oven at 400°F for about 5 minutes, or until you can see the surface sizzle, although you can eat them cold out of the fridge—and I have. Reduce the temperature to 350°F and lengthen the cooking time to 10 to 15 minutes if you're taking them out of the freezer.

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