Great taquitos. A family favorite.
- 1 cup water
- 1 pound skinless, boneless chicken breast halves
- 3 ½ cups vegetable oil (such as Crisco®), divided
- 1 cup finely chopped tomatoes
- ½ cup minced green onions
- 6 tablespoons chicken broth
- 2 teaspoons all-purpose flour
- 1 teaspoon minced garlic
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon chili powder
- ½ teaspoon salt
- 12 (6 inch) corn tortillas
- 12 wooden picks
- 1 cup shredded lettuce, or to taste
- ¼ cup guacamole, or to taste
Bring water to a simmer in a skillet over medium heat; add chicken. Cover skillet and cook until chicken is no longer pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from water and cool; shred with a fork.
Heat 1 tablespoon vegetable oil in a skillet over medium heat; cook and stir chicken, tomatoes, green onions, chicken broth, flour, garlic, cumin, oregano, chili powder, and salt until heated through, 3 to 5 minutes.
Heat remaining vegetable oil in a heavy 10-inch skillet over medium heat; carefully dip tortillas in the hot oil to soften, about 1 minute. Remove tortillas with tongs and drain on paper towels, reserving oil. Heat oil to 375 degrees F (190 degrees C).
Spoon about 2 tablespoons chicken mixture down the center of each tortilla. Tightly roll each tortilla around the filling and secure with a wooden toothpick.
Fry rolled-up tortillas, working in batches, in hot oil until golden brown, 3 to 5 minutes. Remove taquitos with a slotted spoon and drain on paper towels. Serve taquitos on a bed of shredded lettuce with guacamole on the side.
Prep time: 30 mins / Cooking time: 30 mins / Total time: 1 hr
Serving: 6 / Yield: 6 servings