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Prep Time: 180 Minutes Cook Time: 15 Minutes |
Ready In: 195 Minutes Servings: 4 |
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These are absolutely to die for!!! They are not your ordinary taquitos. They're so good, I don't even use guacamole with them, although some still prefer them that way. Remember to get all your veggies in long thin strips. Time includes marinating. Ingredients:
1 teaspoon salt |
1 teaspoon chili powder |
1/2 teaspoon garlic powder |
1/8 cup oil |
1/4 cup fresh lime juice |
2 lbs chicken breasts |
1/2 teaspoon salt |
2 teaspoons minced garlic |
1/4 cup roasted red pepper, julienned |
1/3 cup pasilla chile, julienned |
1/4 cup yellow onion, julienned |
1/3 cup shredded monterey jack cheese |
1/2 ounce fresh lime juice |
18 corn tortillas |
oil (for frying) |
Directions:
1. Combine first 5 ingredients for marinade.
2. Marinate chicken in mixture for at least 2 hours.
3. Drain chicken well and grill (I use indoor grill) until done. Allow to cool and shred into 1/8 inch by 3 inch pieces.
4. Place chicken in bowl and sprinkle with salt and minced garlic. Mix well.
5. Add red pepper, pasilla, onion, cheese and 1/2 ounce lime juice. Mix thoroughly.
6. To assemble, warm tortilla on griddle until soft and pliable. If necessary, add a little oil to the pan to help soften the tortillas.
7. Spoon 2 ounces of chicken filling over tortilla and roll tightly, securing with toothpick.
8. Deep-fry in oil at 350ºF for 2 minutes or until golden brown and crispy.
9. Drain well.
10. Serve with guacamole, sour cream, and or salsa.
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