Life isn’t always tacos and tequila, but it should be. There’s something about Mexican food that makes my soul happy. Chips and Pico de Gallo, guacamole, warm tortillas, the fresh smell of lime juice and cilantro…all of it makes me feel like home. Seriously, Alejandro and Miguel at Plaza Azteca are like family. We eat there so often that if we miss Taco Tuesday, there is always Mexican Monday, Fajita Friday, and Sangria Sunday. I have a feeling everyone would like Tuesdays a lot more if tacos were always involved. Can I get el amén to that!
Tonight I am making taquitos. Technically they are called flautas, because I am using flour tortillas instead of corn. The term flautas literally means flute because of its shape, and I’d follow this Pied Piper of Mexican cuisine anywhere. Traditionally, most people serve this dish as an appetizer unless you plan on eating it as a meal by yourself, which I totally do. I am at the stage in quarantine that I rolled my laundry cart out just so I could make my own tableside guacamole. Tip jar included.
I can consume nachos, tacos, burritos, tortas, enchiladas, tamales and anything resembling Mexican in enormous quantities happily knocking back huge amounts of margaritas, mezcal and Mexican beer while doing it. These chicken taquitos have both an incredibly satisfying crunch and are just plain fun to eat. So, I encourage you to live every day like it’s Taquito Tuesday because joking aside if you don’t like Mexican food, I’m nacho friend.
South of the Border Chicken Taquitos
INGREDIENTS
- 3 cups shredded cooked chicken
- 1 (4-ounce) can dice green chilies
- 8 ounces Pepper Jack cheese, shredded (or other Mexican blend cheese)
- ½ cups chopped fresh cilantro leaves and stems
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- 12 (6-inch) flour tortillas, warmed
- 6 cups canola oil
- Garnish with sour cream, avocado, Pico de Gallo, lettuce, or guacamole
INSTRUCTIONS
- In a large bowl, combine chicken, chilies, cheeses, cilantro, and spices.
- Heat tortillas in a microwave for 15 seconds or until warm. This will prevent cracking when rolling.
- Place 1/3 cup chicken mixture in the center of each. Bring the bottom edge of the tortilla tightly over the filling, and roll until closed. Secure with wooden picks.
- Heat canola oil in a large stockpot or Dutch oven over medium heat until it reaches 375 degrees F.
- Working in batches, add taquitos to the Dutch oven and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate. When cool enough to handle, remove wooden picks.
- Serve with sour cream, lettuce, Pico de Gallo, and guacamole.
- Serve immediately.
