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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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I found this recipe while I was cleaning out my old recipe box. I thought it would be fun for my 9 year old to help cook it. Ingredients:
1 -2 lb boneless skinless chicken breast |
1 1/2 cups water |
2 tablespoons chili powder |
1 teaspoon garlic powder |
2 teaspoons cumin |
1/4 teaspoon salt |
1/8 teaspoon pepper |
2 (13 ounce) packages tortillas, blended, mission |
canola oil, for deep frying |
Directions:
1. Boil chicken until just cooked through; about 30 minutes. Chop, shred or grind cooked chicken and place in a large frying pan. Add water and stir in spices. Simmer on medium-low heat, uncovered for 25 minutes, until meat is richly colored and has absorbed liquid.
2. Heat oil, at least 2 inches deep, in a large frying pan or deep fryer. If using deep frying, be sure to stack(2 layers) taquitos in basket. They will float and unravel.
3. In another frying pan, warm tortillas until easy to roll without tearing. Spread chicken mixture in a 1/2 strip (1 Tbs.) along one side of the tortilla. Roll up the tortilla tightly and place on a tray with the overlapping edge down to avoid unrolling. Repeat with remaining tortillas and chicken until all ingredients are used.
4. When oil is hot, place taquitos (in batches) in pan or deep fryer and brown to desired crispness, about 5 minutes. Drain on paper towels. Serve with pico de gallo, guacamole, and sour cream.
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