Total Time 10 minutes
Recipe Yields 6

Ingredients

TAQUITO FILLING

  • 6 cups chicken, shredded(750 g)
  • ¼ cup jalapeño, diced(25 g)
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 ½ cups crema table cream (375 g)
  • 24 corn tortillas
  • oil, for frying

GARNISHES

  • ½ cup crema table cream(115 g)
  • fresh cilantro
  • ½ cup cotija cheese (60 g)
  • avocado

Preparation

  1. In a sauce pan, over medium-high heat, combine all taquito filling ingredients. Mix well and cook for 5 minutes, stirring occasionally.
  2. Wrap tortillas in a damp towel and microwave for 15-20 seconds.
  3. Place about 2 tablespoons of filling across the tortilla about ⅓ of the way up from the bottom of the tortilla, and roll the tortilla around the filling.
  4. Heat about ¼ inch (½ cm) of oil over medium-high heat. Carefully, place 3-4 taquitos in the oil, and cook for 3 minutes on each side. (Frying them seam side down first helps them stay closed during frying!)Cream
  5. Remove from the pan and drain excess oil on the taquito on a paper towel.
  6. Place cooked taquitos on a bed of lettuce and garnish with crema, cilantro, cotija, and avocado.
  7. Enjoy!

 

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