| Cuisine: Mexican | Type: Light Meal | Serves: 3-4 |
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Source:
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Salt Hank cookbook |
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Attributes:
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Book |
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Comments:
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We've made this favorite of Lynne's many times and have adapted the recipe based on experience. Still, it sometimes comes out better than other times, so we continue to experiment. What a tasty experiment! |
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Serving Suggestions:
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In addition to the Charred Tomatillo Sauce, we serve this with chopped fresh cilantro, Mexican crema (or sour cream), a squeeze of lime, and cotija cheese. |
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Ingredients:
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2 large boneless, skinless chicken breasts (actually 1 large breast is often enough) 2 boneless, skinless chicken thighs 1/4 tsp. kosher salt, plus more for seasoning 1/4 tsp. freshly ground black pepper, plus more for seasoning 1/2 tsp. garlic powder 1/2 lsatsp. chili powder 6 tbs. vegetable oil, divided 1 recipe Charred Tomatillo Salsa, divided (found elsewhere) 12 (6-inch) yellow corn tortillas (Mission brand is best) 2 avocados, pitted and peeled 2 garlic cloves, minced |
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Instructions:
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1. Season the chicken breasts and thighs with salt, pepper, garlic powder, and chili powder. Heat 1 tablespoon of oil in a large pan over medium heat, then add the chicken. Sear on both sides until cooked through, about eight minutes per side. Shred the chicken with two forks and add half of your tomatillo salsa to the pan with the chicken. Mix the shredded chicken and salsa and cook, stirring occasionally, until the chicken is well saturated with salsa, about two minutes. Set aside. 2. Fill the bottom of a large pan with the remaining oil and bring to medium heat. In a damp paper towel, microwave the tortillas for a minute or until warmed through. Keep them wrapped until you need one. Place about 3 tablespoons of chicken in each tortilla and roll your taquitos up. Carefully lay them side by side in the hot oil. If you're having trouble keeping them together (and we always do), use toothpicks. We spear two taquitos together in two places with long toothpicks. Fry on all sides until deeply golden brown and crunchy, 2 to 3 minutes. If you use toothpicks to hold them together, you'll need a bit more oil since you can't turn them on all sides. 3. Dice the avocados and add them to your remaining salsa along with the garlic and a pinch more salt and pepper, and mix together. 4. Top your taquitos with your salsa, Cotija cheese, a few sprigs of cilantro, and lime juice, and serve. |
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2026-09-18