This weekend I will be gone for the balloon and wine festival in Temecula. We are working the dog clothes booth there. I want to make something that the hubby and son can munch on while I am gone. In my husbands family it became a tradition to make Taquitos the day after thanksgiving, with all of the turkey recipes. It works great with chicken too. It is not thanksgiving and I do not have any chicken or turkey leftovers, but I do have fresh chicken that I can easily cook and shred. The Taquitos easily reheat so we always double the recipe and keep them in the fridge for quick meals. It will be perfect to eat tonight and perfect for the boys this weekend. Usually I put randy on salsa duty. He likes to make it fresh and finely dice everything. Here is how we go about making it:
SALSA:
• 4 lbs Roma Tomatoes. They are more fleshy outside with less seeds and membrane than other varietals
• 1 large or two small Onion(s). Sweets prefered
• Whole head Garlic
• 4+ Jalapenos, some seeds and membrane removed to control heat. for a hotter salsa add a couple of Serrano peppers also
• 1 bunch Cilantro
• ½ teaspoon Salt per pound of tomatoes
Finely chop everything with a very sharp knife
I make the guacamole, and cook the chicken. Then as a family we usually roll the Taquitos together.
Guacamole:
6 ripe avocados
3 limes, juiced
1 medium yellow onion, chopped
1 garlic clove, smashed then minced
2 serrano chiles, diced
1 big handful fresh cilantro with stems, about 1/2 cup, finely chopped
Extra-virgin olive oil
salt
Freshly ground black pepper
Halve and pit the avocados. With a tablespoon
Lay a piece of plastic wrap
Randy and I like to put siracha in our guac to spice it up more.
Chicken:
I like to use chicken that has been on the bone. I got a bunch of full chicken breasts on the ribs. In a large saucepan, fill with chicken broth, 1 tsp salt and 1 tsp pepper, bring to a boil. Add chicken. Cook for 20 minutes. Remove from heat. Remove chicken and let cool for 5 minutes. Using 2 forks, shred the chicken.
Taquitos:
3 cups canoloa oil
40 corn tortillas
Shredded Chicken
Preheat the oven to 375 degrees.
Soften the corn tortillas by heating up canola oil in a small fry pan
Serve with Salsa and Guacamole.
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