Chicken Taquitos
3 cups cooked chicken shredded, or rotisserie chicken, skin & bones removed.
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
Kosher salt, to taste
1/2 teaspoon Mexican oregano, crushed
Juice from 1 lime
1 ½ cups Monterey Jack cheese
20 corn tortillas
2 cups vegetable oil
Toppings:
Iceberg lettuce, shredded
Mexican crema
Hot sauce
Chopped tomato
Diced onion
Pico de Gallo
Cotija cheese, crumbled
Guacamole
Your favorite salsa
Fresh cilantro
Lime wedges, for squeezing
1. In a medium bowl, combine the shredded chicken with the spices and lime juice. Stir until chicken is coated thoroughly.
2. Wrap the tortillas in a tortilla warmer or damp paper towel. Heat them in the microwave for 60-90 seconds.
3. 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 (about the same size as your index finger) 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.
4. 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.
5. Cook in batches of 5 (to not drop the temperature and more easily turn taquitos), fry 1-2 minutes until golden brown, turning to get both sides. Transfer to tray or plate and immediately sprinkle with salt. Repeat with remaining.
6. Remove toothpicks before serving. Top with your favorite toppings and enjoy!