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.
- 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)
- Combine first 5 ingredients for marinade.
- Marinate chicken in mixture for at least 2 hours.
- Drain chicken well and grill (I use indoor grill) until done. Allow to cool and shred into 1/8 inch by 3 inch pieces.
- Place chicken in bowl and sprinkle with salt and minced garlic. Mix well.
- Add red pepper, pasilla, onion, cheese and 1/2 ounce lime juice. Mix thoroughly.
- To assemble, warm tortilla on griddle until soft and pliable. If necessary, add a little oil to the pan to help soften the tortillas.
- Spoon 2 ounces of chicken filling over tortilla and roll tightly, securing with toothpick.
- Deep-fry in oil at 350ºF for 2 minutes or until golden brown and crispy.
- Drain well.
- Serve with guacamole, sour cream, and or salsa.
The flavors of the chicken marinade were delicious. I tried putting some oil on them and "frying" them in the oven. Not a good idea. It didn't work out very well. But, I'm pretty sure it was my fault for trying to make this more healthy. Next time, I'll just go ahead and clog my arteries. Also, I learned on the food network that a single kernel of popcorn pops at exactly 350 degrees. So, if you put one in while your oil is heating, you will know when it's hot enough when the kernel pops.
Oh, yum! I did make a few changes. I used roasted red peppers and canned roasted tomatoes. I think roasted or grilled summer squash would be good in the meat mixture as well. The grilled chicken is wonderful. I will use that marinade often. I used what I call the "hubcap grill." It's one of those stovetop grills that looks like a hubcab. The chicken came out just delicious. I did not deep fry these. I used flour tortillas and baked them at 350 till crisp. I did spray them with a bit of cooking spray before putting them into the oven. Outstanding!
I substituted a jalepeno for the pasilla and used chipotle chili powder but otherwise followed the ingredient list as written. Also, I baked the taquitos in a 350 oven until crispy instead of frying. I cut 8-inch flour tortillas in half and rolled filling tightly to make 2 taquitos from each tortilla. Had no problems with keeping the taquitos rolled because I used flour as opposed to corn tortillas. The DH loved them and they are so much healthier than the frozen food aisle type! Kept the leftovers in the freezer for quick snacks. Will be a favorite to keep on hand in the freezer!