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Chicken Taquitos with an Avocado Salsa


Avocado Salsa
2 very ripe avocados
3 small tomatillos
6 sprigs of cilantro
¼ white onion
1 clove garlic
juice of 2 limes
1 tsp. salt
16 corn tortillas
1 ¼ lb boneless chicken breast
2 cups cooking oil
¼ cup Mexican cream (crema)
3 ounces shredded queso fresco
16 toothpicks

Preparing the Salsa

  • Add all of the salsa ingredients to your blender and blend until smooth.
  • If the salsa is too thick add water 1 tablespoon at a time until you get the consistency that you want.
  • Add 1 teaspoon salt and adjust to taste.

Cooking the Chicken

  • Put your chicken breasts in a pan. 
  • Add just enough water to cover the chicken. 
  • Add a teaspoon of salt to the water. 
  • Turn the heat to high and bring the water to a boil. 
  • As soon as the water boils, reduce the heat to a simmer and cook until the chicken is just cooked through. About 15 minutes.
  • Allow the chicken to cool to the touch.
  • Cut the chicken into 1" pieces and then shred with your fingers.

Rolling the Taquitos

  • Spoon 1 tablespoon of shredded chicken onto a tortilla.
  • Roll the tortilla tightly.
  • Use a toothpick to keep the tortilla from unrolling.

Frying the Taquitos

  • Add the 2 cups of cooking oil to a large frying pan.
  • Preheat the oil to hot.
  • When the oil is hot add 4 to 6 taquitos to the pan. Do not crowd them.
  • Turn once during cooking.
  • Cook the taquitos until they are crispy and golden.
  • Remove the taquitos and place them on a plate covered with paper to drain the grease.
  • Repeat until all of the taquitos cooked.

Assembling the Taquitos

  • Place four cooked taquitos on a plate.
  • Spread a teaspoon of cream on each one.
  • Spread a tablespoon of avocado salsa on each one.
  • Sprinkle with shredded queso fresco which is a salty fresh cheese.




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