Mommy showed me how to make taquitos when I was 12, however I never actually fried them until I was 16 year old. It takes time to learn to cook with oil and Mommy didn’t want the house to burn down. These are the perfect finger foods for dinner, parties and late night snacks. I just made them for my best friend’s baby shower and they were a huge hit. My husband was so upset that there were none left for him. So, I made more the following day.
Like most things, taquitos are best eaten as soon as they come out of the frying pan. I recommend paring them with Chonti’s Famous Crack Salsa, sour cream, guacamole, beans and basically anything you can scope.
boneless chicken breast
Adobo Seasoning – Goya Product
First you will have to boil the chicken for 1 hour. Place the chicken in large pot with water and add the seasonings listed. Once it’s done take the chicken out and let it cool. When the chicken is cool shred it.
Second, after the vegetable oil has been heated in frying pan. Take corn tortilla and place shredded chicken down the middle. Roll it up and put a toothpick through it. If the corn tortilla doesn’t want to roll put it in the microwave for 10 seconds to loosen it, than place the chicken in it and roll.
The first couple you do will burn, it happens. Turn the temperature down until you get the right degree. You will cook the taquito on both sides for couple of minutes. You want it to be a nice golden brown. Place everything on a plate lined with paper napkins to drain the oil.
You are done. Let me know how it cooks. Be sure to have some windows open just in case.
Mother and Child based on Photo by Catnipstudio
Posted in: Cooking | Tags: chicken taquitos, learning to cook taquitos, Mexican food, Traditional Taquitos