I love Mexican food. I love simple food. Even more, I love anything that I can eat with some delicious guacamole. So, it is no surprise that one of my go-to dinners after a busy day are these Crispy Chicken Taquitos.
They combine just a few ingredients and are fried to perfection. I like to serve them with some rice and beans at dinner and the left overs make the perfect lunch time meal the next day. The best thing about this recipe is it is completely “to taste”; meaning that you add as little or as much as you like of almost everything.
I start off by boiling the chicken. I buy my chicken breasts on the bone because they are better in cost. So to prepare them I cut off the skin and boil the bone and breast meat in a little salt. I do this because I save the broth in jars and use as a base for other things later on in the week. My favorite is to add some in for flavor when cooking Spanish rice.
Once these are cooked, I set aside in a bowl to cool for about 30 minutes and then pull apart the meat from the bone. Discard the bones. At this time, simply shred all of the chicken breasts in a large bowl. Slowly add in salt and Tapatio, tasting as you mix, until you are satisfied. I like mine a little spicy so once I find a flavor that my boys will eat, I put some aside and add a little more Tapatio to the chicken mix.
*Quick Tip: Make sure that they are a hint more salty than you would like because when they fry, the salt seasoning slightly diminishes.
To assemble, whisk 2 eggs in a bowl. Heat a pan on the stove and warm a corn tortilla on both sides; this will allow you to roll the tortilla without it breaking. Next, dip one side of one edge of the tortilla into the egg; this will act as the glue and hold the tortilla together once rolled. Place the tortilla on your work surface, egg side up. Place a little chicken on the tortilla and tightly roll. Stack these “glued” side down until you are ready to fry.
Heat up oil in a deep pan (about 1 inch of oil). When it is good and hot, add in your prepared taquitos. Let them cook about 1.5 minutes per side. Just pay attention to the color, you may need to cook slightly less or slightly more to reach your desired golden brown color. Once done, remove and let the excess oil drip back into the pan and place on paper towels to allow the remaining oil to be removed.
I like to serve these Crispy Chicken Taquitos with some sour cream and guacamole. If I have salsa on hand, I will include this in the “side bar”. A good plate will include some authentic refried beans and Spanish rice; maybe even a side of horchata.
Again, this is super simple. And thanks to my Ninja Food Processor, there is no fine chopping for me to do! I begin, and by I mean my boys, by scooping out the avocados into a bowl and smashing with a fork until only smaller chunks remain. My boys love this part. They do everything but the chopping and seasoning, although they jump at the chance to be my taste testers and my biggest critics.
Anyways, while they prepare the avocados, I add half an onion (quartered) and half of a bunch of cilantro (roughly chopped) into my Ninja and pulse until everything has become finely chopped. This gets added to the mashed avocado along with the milk, juiced 2 limes, and then the salt, pepper, and garlic powder- to taste.
*Quick Tip: Milk works better at keeping guacamole from browning than adding citrus or leaving in the seed.
True Story! My guacamole stays green for 2 days. I say 2 days because it never lasts longer in our house.
If you like your guacamole a thinner, you can slowly add water until you reach the consistency you enjoy, but do not forget to taste and adjust your seasonings. I will usually thin mine out a little for taquitos but for tacos we enjoy a very chunky consistency.
You can even use fresh garlic or add in some chopped tomatoes… the options are endless!
- 4 Chicken Breasts- boneless skinless
- Corn Tortillas
- 2 Eggs
- Tapatio Hot Sauce
- Oil- for frying
- 6 Large Avocados
- 1/2 Onion
- 1/2 Cilantro Bunch
- 2 Limes
- 4 Tbsp Milk
- Salt, Pepper, & Garlic Powder- to taste
- Water- for thinning (optional)
- Boil the chicken breasts
- Cool and shred
- Mix in desired amount of salt and tapatio
- Whisk eggs in bowl
- Warm tortillas on both sides
- Dip one side of tortilla into egg to act as a “glue”
- Place chicken mixture on tortilla and tightly roll.
- Fry until golden brown (approximately 1.5 minutes per side)
- In bowl, smash avocados
- Add finely chopped onion and cilantro
- Add milk & lime juice
- Add salt, pepper, garlic powder to taste
- Add water to thin is optional