Happy Taco Tuesday! I hope you have a good day and enjoy my “Little Taco” recipe.
Chicken Taquitos
1 rotisserie chicken, bones and skin removed, shredded
1/2 teaspoon ground ancho chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Kosher salt, to taste
Pinch Mexican oregano crushed, or regular oregano
Pinch of red pepper flakes, crushed
Juice from half of a lime
1 1/2 cups Monterey or pepper jack cheese, shredded
20 corn tortillas
2 cups vegetable oil
Toppings:
Iceberg lettuce shredded
Cilantro
Mexican crema or sour cream
Pico de gallo
Cotija cheese crumbled
Guacamole
Salsa
Hot sauce
In a bowl, combine the shredded chicken with the spices and lime juice. Stir until chicken is coated thoroughly.
Wrap the tortillas in a tortilla warmer or damp paper towel. Heat them in the microwave for 44 seconds.
Working with one at a time (keeping others warm), take a warmed tortilla and place on a clean surface. Take a heaping spoonful of the chicken, don’t over-fill, and place on tortilla. Top with some cheese. Roll up tightly and secure seam with toothpick. Place on a tray and repeat with remaining tortillas and filling.
Pour oil in deep skillet and heat to 350°F. Prepare a baking tray with wire rack or line a plate with paper towels. Set aside.
Cook in batches of 5 or 6 (so the temperature of the oil doesn’t drop so much), fry 1-2 minutes until golden brown, turning to get both sides. Transfer to a paper towel lined tray, plate or wire rack. Repeat with remaining.
Remove toothpicks before serving. Serve with your favorite toppings.