Crispy Chicken taquitos

KEY PRODUCT: GUACAMOLE SALSA AND TAQUERA SALSA

Crispy Chicken taquitos

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Directions

Step 1 In a deep skillet, preheat 1 inch deep of oil to 350 degrees, set over medium heat. Or you can also test if the oil is ready for frying the flautas, by dipping a flauta or tortilla to see if the oil actively bubbles around it.
Step 2 In a medium saucepan, heat the taquera salsa until simmering. Add the shredded chicken and toss to combine, let it cook and the chicken absorb the sauce for a few minutes. Turn off the heat.
Step 3 Place a comal or a dry skillet over medium heat until hot, then heat the tortillas on the comal for about 30 seconds per side; this will prevent them from breaking when rolling them into flautas.
Step 4 Place 2 or so tablespoons of shredded chicken on each tortilla and roll them tightly. They should be thin, not chubby rolls. You can insert wooden toothpicks through 2 to 3 flautas at a time, so they will fry evenly and hold their shape.
Step 5 Once the oil is hot, gently dip the flautas in it. Fry them until they have crisped and turned golden, about 2 to 3 minutes. Flip them over so they will brown evenly, for another minute. Remove the flautas from the oil and put them on a plate or tray lined with paper towels.
Step 6 Alternatively, you may want to toast the flautas on a comal or bake in the oven lightly brushed with oil at 375, for 15 to 20 minutes.

Arrange them on a serving platter and garnish with lettuce,  salsa, cheese, Mexican cream, or let your guests tailor to their taste.

 

Notes:

Tacos dorados, crispy taquitos are one of Mexico’s most loved antojos or cravings. Found in street food stands, fondas and so many restaurants they are also a standard of Mexican family food. Dressed here w a salsa that is a cross between a guacamole and a Green Salsa.

Ingredients

  • 2 cups cooked and shredded chicken
  • 1 bottle La Costeña Taquera Salsa
  • 12 corn tortillas
  • Vegetable oil for frying
  • 1 bottle La Costeña Guacamole Salsa
  • 1 head romaine lettuce thinly sliced
  • 1 cup queso fresco crumbled

Author

 Pati jinich
Pati jinich

Born and raised in Mexico City, Pati is host of the 3x James Beard Award-winning PBS television series “Pati’s Mexican Table” and the PBS primetime docuseries “La Frontera.” She is resident chef at the Mexican Cultural Institute in Washington, D.C., and a cookbook author.