Thursday, June 3, 2010

Taquitos con salsa fresca y guacamole


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, taking out seeds and membranes. Put in a bowl and mix gently with a wooden spoon. Cover and refridgerate overnight.


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, scoop out the flesh into a mixing bowl. If you want it chunky, mash the avocados using either a fork or potato masher. If you want it smooth add 1/2 cup sour cream and blend in the blender. Add the remaining ingredients, and fold everything together. Drizzle with a little olive oil, adjust seasoning with salt and pepper and give it 1 final mix with a fork.

Lay a piece of plastic wrap tight on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.
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. Roll the taquitos by placing shredded chicken inside the softened corn tortilla, roll shut and place seam side down in a baking dish. Once all Taquitos are done. Place in the oven for 30 minutes.

Serve with Salsa and Guacamole.

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