Tag Archives: tomatillo

Chicken Taquitos

16 Dec

Oh, these are yummy!  They are pretty easy to put together, just takes some time to get them all fried.  I considered baking them this time instead of frying them, but my oven already had enchiladas cooking, so I decided to stick with frying them.   Maybe next time I will bake them.

Chicken Taquitos
Makes 18-24 taquitos 

What you need:

4 boneless, skinless chicken breasts
2 cups Salsa Verde
1 cup Mexican blend shredded cheese
2 dozen 6 inch corn tortillas
Oil for frying

How to make it:

Place chicken in slow cooker and pour salsa verde over chicken.  Cook on low for 6-8 hours or high for 3-4.  If you don’t have a slow cooker, cook chicken by your preferred method and mix with salsa verde.  You could even buy a rotisserie chicken at the store and shred it.  Next, mix cheese in with the chicken and salsa mixture.

Heat oil in deep fryer or a large, heavy pot.  Line a baking sheet with paper towels.

Heat a small skillet over medium low heat.  Place a tortilla in the skillet and heat for a few seconds on each side to make it easier to roll. Put about 2 Tbsp of filling at one end of the tortilla and roll tightly.  Use a toothpick in the center to keep them rolled.  Repeat for remaining tortillas.

Place 5-6 in oil at a time.  Cook for a few minutes, or until golden brown.  I don’t have a deep fryer, so I fry mine in a large pot.  And, of course, I didn’t have enough oil on hand to fully cover the taquitos, so I had to flip them halfway through cooking.

Once they have cooked, remove taquitos from oil and onto the paper towel lined baking sheet.  Allow to cool, then serve.

Salsa Verde and Baked Tortilla Chips

25 Oct

After making Salsa Roja a couple nights ago, I had the ingredients to make Salsa Verde, but was out of tortilla chips.  I was going to head to the store because I needed a few things anyway, but decided since I had some corn tortillas still, I would bake tortilla chips with them.  Super easy, fairly fast to do.  Here is how to make both.

Salsa Verde

What you need:

1 lb tomatillos, husks removed (if you aren’t familiar with tomatillos, you can see them in this post, second picture, bottom left)
4 jalapenos, more or less depending on the level of hot you want
1 yellow onion, cut in half
2 cloves garlic
1/4 cup cilantro
juice of 1 lime

How you make it:

You can roast the ingredients 2 ways.  One way is to roast them in the oven, like I did the ingredients for Salsa Roja.  The other way is to roast them on the grill, like I did last night.  Place a piece of aluminum foil on your grill and heat up your grill. Place tomatillos, jalapenos, onion, and garlic on the foil.  Flip the veggies as they start to blacken.  Continue to cook until onions are translucent, and everything has started to blacken.  Remove from grill and allow to cool.  Then, add all of that plus the cilantro and lime juice to your food processor or blender and blend well.  Serve as desired.

Last night we had this with chips, but a lot of times I will put it over chicken in the slow cooker, then shred the cooked chicken for enchiladas, quesadillas, tacos, burritos, etc.

Baked Tortilla Chips

What you need:

Small corn tortillas
Vegetable or olive oil
Sea salt

How you make them:

Preheat oven to 350 F.  Line a baking sheet with foil.  Cut tortillas into 6 pieces using a pizza cutter.  Spray or brush the foil with the oil.  Lay chips out in a single layer on the pan.  Spray or brush the tops of the chips with oil.  Sprinkle with sea salt.  Bake in oven for 15-20 minutes.  If you bake 2 pans at a time, rotate the pans in the oven halfway through.  Allow to cool and serve.

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