Chicken Taquitos
Chicken Lime Cilantro Taquitos
Braised Chicken Filling
2 TBSP canola oil
2 chicken thighs, boneless and skinless
1 TBSP guajillo or New Mexican red chile powder
2 tsp salt
1tsp cumin
½ onion, small diced
2 cloves garlic, minced
¼ cup chicken stock
½ cup canned tomatoes, crushed
1 lime, zested and juiced
Salt
Heat the canola oil in a skillet on medium high. Add chicken, onion and garlic. Cook for a few minutes and add chili powder, cumin and salt. Once the chicken is seared a bit, turn the heat down to medium and add tomatoes and chicken stock.
Bring the mixture to a simmer and cook it for 15 minutes or until it is tender and there is little to no liquid left in the pan. Turn off the heat, and add the lime zest and juice. Using two forks, shred the chicken and allow it to cool slightly before using it to make your taquitos.
Taquitos
8 corn tortillas, 6” wide
2 cups braised chicken filling
1 cup cotija, crumbled
2 sprig cilantro, picked
½ cup sour cream
1 TBSP chipotle sauce
1 lime, cut into wedges for serving
Frying oil
Heat a saute pan to medium high and coat with oil. Heat tortillas, one at a time, 30 seconds on each side. Set aside.
Place 3-4 tablespoons of braised chicken in a line through the middle of each tortilla, and top the chicken mixture with a tablespoon of cotija. Roll up each tortilla tightly into a cylinder, and skewer them with a toothpick to hold their shape.
Once all of the tortillas have been stuffed, recoat the pan generously with oil, gently set the taquitos back in the hot oil using the toothpick to drop them in and fry them until the tortilla is golden and crisp, about 3-5 minutes. Remove and set on a paper towel.
Combine sour cream with chipotle sauce, mixing well.
Serve taquitos with cilantro and sour cream sauce immediately with lime wedges on the side.