Fiesta Chicken Taquitos

Here is the second recipe that is courtesy of my wonderful hubby. You’ll understand the name shortly and if you don’t want them to be Fiesta Chicken Taquitos but would prefer just Chicken Taquitos, we won’t judge.

These are one of our family’s favorite things. They do take time but they are so worth it and since they make so many in one batch, they freeze well and are just yummy, well, they might be close to taquito perfection.

Enjoy!

Things You’ll Need

40 Flour Tortillas

1 Rotisserie Chicken (Meat Removed and Chopped)

2 Cups of Oaxaca Cheese

12 oz (3/4 cup) Pico de Gallo

16 oz (1 cup) Salsa of your choice

8 oz (1/2 cup) Sour Cream

Toothpicks

1 Packet Sazon Goya con Azafran

Oil for frying

Let’s not forget, what’s the first thing we need to remember? Mis en Place (This was discussed Here)

First, we need to take a large saute or fry pan and pre-heat it at medium-high heat. If you’re not using a non-stick pan you’ll want to add a tablespoon of some of your oil in the pan. Add the chopped chicken and the pico de gallo into the pan and toss together and saute for roughly 3-4 minutes. Once you begin to smell the greatness that is the smell of onions, cilantro, jalapeno, and tomatoes cooking then we’re ready to add the next ingredients.

Now let’s add the salsa and sour cream. This step is rather fast so all you need to do is stir it together until the salsa and cream have combined together and is smooth.

Lastly, we’re going to add in the packet of Goya seasoning and stir. You should start seeing the sauce begin to bubble, it’s important that you continuously stir the pan to keep the sauce from sticking to the bottom. While this is going have your fryer pre-heating at 375.

Let’s add our cheese. The cheese should melt into the sauce so once again it’s very important that we continue to stir the sauce especially now that there is cheese in the sauce. Failure to do so would result in cheese burning on the bottom of the pan and giving your sauce that dam**t I burnt the sauce taste. Now that we have all our ingredients combined all we need to do is continue to allow our sauce to reduce down (evaporating the liquid) is what we’re trying to achieve here.

Now that we have all our ingredients combined all we need to do is continue to allow our sauce to reduce down (evaporating the liquid) is what we’re trying to achieve here.

Remove your pan from the heat and set aside for a few minutes to allow the sauce to naturally thicken. While the sauce is hot, it will be thinner than the final product. Give yourself some space and it’s time to fill the tortillas.

Take a spoon-full of the sauce and place it just inside the outer edge of the tortilla being careful to not put too much or it will just run out of the tortilla. Raise the side of the tortilla closest to the sauce and begin rolling the tortilla away from you. After you have rolled it as tight as possible, slid a toothpick diagonally through the middle of the taquito. Repeat this process until all your taquitos are ready.

Still with me? Hurray! Ok, now it’s time to fry these bad boys. All we need to do is place them one by one into the fryer. It is important to not overcrowd the deep fryer so I would only put about 4 or 5 down. When you place them into the oil, place one end on the side closest to you and drop the second half into the oil going away from you. You do not want the oil to splash on you so believe me this is the best way for you.

Your tortillas will puff up so it is important to make sure that you place the basket on top of the taquitos being careful not to squish them. It should be just enough to where the oil is covering the top of them. Fry them for 3-5 minutes or until they are lightly golden brown. If you want them super crispy, go for 6-8 minutes and they will come out crunchier, but I would try them out my way first then change them up if you want. Have a landing zone ready to go (a plate or pan lined with paper towels to catch the excess oil.

Be sure to remove the toothpicks so no one accidentally bites into a toothpick. In case you have a horrible imagination, this is extremely painful to take an anxious hungry bite and give the roof of your mouth the Shawshank Redemption treatment. I may or may not be speaking from experience.

After you’ve allowed them to set, you are ready to eat. One of my favorite things about cooking these is they hold heat for quite a while making it the perfect item to cook for a group of people. Don’t believe me ask my brother-in-law and his co-workers when my hubby made some for them! The house was full of OH MY FLIPPING GAWDDDD. Ok maybe exaggerated a bit but in all seriousness they loved it.

Enjoy and as always if you have any questions or just want to let me know what you thought be sure to reach me on my FB or Instagram,

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