Hartsons Deep Fried Chicken Taquitos Homemade Food

HARTSON'S DEEP FRIED CHICKEN TAQUITOS - HOMEMADE

Steps:

• In CROCK POT, add two large (rinsed) chicken breasts.
• Add Chef Merito Chicken Marinade, Marinador para Pollo to crock pot. Coat both sides of chicken (alternate seasonings can be substituted as desired. If a dry seasoning is used, add 6 oz chicken broth to crock pot).
• Set crock pot on HI and cook 4 hours, turning at least once.
• Remove chicken and shred (ok to let chicken cool). Set aside.
• Heat oil in deep fryer to 352 degrees F. Use caution.
• In bowl, combine 2 cups Instant Mesa Corn Flower and 1 1/2 cup water. Mix 2 minutes or longer. Mix should form lightly into a ball. Add more water if needed 1 teaspoon at a time. Cover mixture when not in use with a damp towel.
• Remove approximately 1 1/2 oz (a small ball in the hand) and form into a ball. Place on tortilla press lined with plastic, both sides. If no tortilla press, you can place a piece of plastic on a smooth table, place the ball of mesa dough on top, place another piece of plastic on top followed by a hard smooth surface. compress together evenly for a thin layer. [zip lock bags work well as the plastic top and bottom. Simply cut away rought zip lot tops].
• Gently remove the top plastic cover from flattened flour mesa. Now, gently place flour mesa on open hand and peel back other piece of plastic (bottom cover). Place pressed flour mesa back onto one piece of plastic.
• ADD shredded chicken mix to pressed flour mesa lengthwise approximately 1/4 inch wide and 1/4 inch high on 1/3 area closest to you.
• Lift plastic from counter and fold flattened flour mesa area closest to you over the chicken mix away from you allowing the flattened flour mix to fold over and off of plastic. Use fingers (not thumb) to push-roll the flattened flour mesa over itself until you have a complete roll.
• Place a toothpick into end of flattened flour mesa to hold it on itself. Carefully move to a holding area.
• Repeat steps for additional flour mesa rolls.
• place 3 rolled flour mesa chicken rolls into deep fryer at a time and carefully deep fry for 5-6 minutes.
• Remove from oil ad drain.
• Plate 3 taquitos. Remove toothpick.
• Add mix of cheeses to top. If needed, microwave to melt approximately 30 seconds.
• Serve as is or add your favorite toppings (Onion; Guacamole; Enchilada sauce; Green Onion; etc.).

CRISPY CHICKEN TAQUITOS

Steps:

• Add enough oil to a heavy bottom straight-sided pan to come 2 inches up the sides. Heat over medium heat to 350 degrees F on a deep-fry thermometer.
• Meanwhile, mix together the chicken, Cheddar, 1/2 cup salsa and the cumin in a medium bowl. Spoon about a 1/4 cup of the mixture into the center of each tortilla. Roll the tortillas tightly around the filling and secure with a toothpick.
• Working in batches of 2 or 3 at a time, place the taquitos in the hot oil and fry, flipping as needed to brown evenly, until crispy and golden brown, about 3 minutes. Using tongs, remove the taquitos to a paper-towel lined plate to drain. Continue with the remaining taquitos. Serve alongside salsa and sour cream for dipping, if desired.

CHICKEN TAQUITOS

Steps:

• In a large bowl, stir together the chile powder, salt, cumin, garlic powder, onion powder and black pepper. Add the chicken and toss to coat. Stir in the cheese and green chiles.
• Working with 1 tortilla at a time, spoon about 1/3 cup of the chicken mixture onto the center of the tortilla. Use your fingers to press the chicken mixture into a tight line across the middle of the tortilla. Tightly roll the tortilla around the filling; secure the tortilla in place using one toothpick. (Weave the toothpick through the tortillas where they overlap to close, parallel to the roll). Repeat with the remaining chicken mixture and tortillas.
• Preheat the oven to 250°. Heat 1/2-inch of oil in a large cast iron skillet over medium heat until it registers 375°. Fry 4 taquitos, turning occasionally, until golden brown on all sides, 1 to 2 minutes. Transfer to a paper towel lined baking sheet; keep warm in oven. Continue frying until all taquitos are cooked. Serve hot with sour cream, guacamole, and salsa.

CHICKEN TAQUITOS

Steps:

• Heat oil in a deep-fryer to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the shredded chicken, cheese, green salsa, and onion. Spoon about 1 1/2 tablespoons of the mixture onto tortillas, or enough so that when rolled up, each one is about 1 inch wide. Filling should not come to close to the ends, or it will fall out. Secure rolls with toothpicks.
• Fry rolls 4 or 5 at a time so there is enough room between them for even cooking. Cook for 3 to 5 minutes, or until golden brown. Once they float, I leave them in for about another minute. If the taquitos are not crisp when cool, you haven't cooked them long enough. Drain on paper towels. Serve with sour cream, salsa and guacamole for dipping.

CHICKEN TAQUITOS

Steps:

• In a large bowl combine chicken, enchilada sauce, cheese, onion, chilies and garlic salt. Mix well and set aside.
• In a small skillet, heat oil. Use tongs to dip each tortilla in oil for about 5 seconds on each side. Drain on paper towels. Keep warm.
• Place 2 tablespoons of chicken mixture onto each tortills. Toll tortillas as tightly as possible and hold closed with a toothpick.
• Heat additional oil in skillet. Deep fry taquitos until browned (about 1-5 minutes depending on how crisp you want them). Drain on paper towel and serve with sour cream, salsa, or guacamole.
• Serve 2 taquitos per person.
• To freeze: Prepare taquitos as directed. Allow to cool and place on a baking sheet. Freeze until firm and then transfer to a freezer bag.
• To serve: Microwave to thaw and reheat.

CHICKEN TAQUITOS

Steps:

• Combine chicken, picante, onion and cumin. Mix well.
• Heat the tortilla in oil and drain on paper towels.
• Spoon 1 tablespoon of chicken mix and 1 tablespoon of cheese down the center of each tortilla. Roll tightly.
• Place seam side down on a baking sheet.
• Bake in preheated oven at 400 for about 18-20 minutes or until crisp.

TRADITIONAL MEXICAN CHICKEN TAQUITOS

Steps:

• Put the chicken breasts in a 4-quart pan, add salt and water, and loosely cover. Bring to the boil then simmer gently for an hour.
• Drain, saving the broth. Set the chicken aside to cool then chop into small pieces.
• Add the oil to the same pot and sauté the bell peppers and onion until tender. Add the chicken to the pan and cook until warmed through.
• Blend the tomatoes, chili powder, cumin, garlic, and oregano in a blender and add this mixture to the pan, as well as 2 cups of the broth. Bring to the boil, cover, and simmer for 15 minutes. Add salt to taste.
• Heat the oil in a skillet and cook the tortillas one at a time until they are soft. This takes about 5 seconds per tortilla. Drain well. Strain the liquid from the chicken and put a tablespoon of chicken in the middle of each tortilla.
• Roll the tortilla around the chicken to make a flute shape. Use toothpicks to hold the shape. Repeat with the rest of the tortillas and fry them in batches for a couple of minutes or until they hold their shape without the toothpicks.
• Remove the toothpicks and serve three taquitos on each plate with guacamole for dipping.

FRIED TACOS OR TAQUITOS

Steps:

• Brown ground beef in a skillet. Drain off the oil when beef is done.
• To the ground beef, mix in the chili powder, paprika, onion powder, sugar, garlic powder, salt, cumin and Accent seasoning.
• In a food processor add the meat, masa and water. Process until meat its a crumble / paste. (optional step - otherwise just add masa and water and mix well by hand).
• Transfer the meat to a clean bowl and let cool. Wipe the skillet clean with a paper towel.
• Warm tortillas in microwave so they won't break when you are making tacos / taquitos.
• To assemble the tacos: Spread about 2 - 3 tablespoons of the meat filling onto each tortilla and fold over. Press to seal. If you are planning on frying right away, it might be helpful to seal with toothpicks to prevent the tacos from opening while cooking.
• To assemble taquitos: Spread about 2 - 3 tablespoons of meat filling onto each tortilla and roll up. It might be helpful to seal with toothpicks.
• At this point you can fry them immediately, store them in the fridge or freeze them for long term storage.
• Frying the tacos: Preheat oil to 375 degrees. You can use either a deep fryer or a skillet.
• Fry 2 - 4 tacos / taquitos at a time depending on how many can fit into the deep fryer or skillet.
• If using a skillet, fry each side for about 2 minutes. If using a deep fryer, fry for about 2 - 3 minutes. (If frying the tacos / taquitos straight out of the freezer, add a minute or two). The goal is to get the tacos /taquitos to be a little crunchy but not too soft and they get a nice brown color.
• Drain the tacos / taquitos on paper towels before serving.
• Serve with shredded lettuce and Mexican crema.
• If you have leftovers, place them in the fridge, covered, for up to 3 days. Reheat in a 350 degree oven for about 8 minutes or until warmed through.

CHICKEN LIME TAQUITOS

Steps:

• Combine first 5 ingredients for marinade.
• Marinate chicken in mixture for at least 2 hours.
• Drain chicken well and grill (I use indoor grill) until done. Allow to cool and shred into 1/8 inch by 3 inch pieces.
• Place chicken in bowl and sprinkle with salt and minced garlic. Mix well.
• Add red pepper, pasilla, onion, cheese and 1/2 ounce lime juice. Mix thoroughly.
• To assemble, warm tortilla on griddle until soft and pliable. If necessary, add a little oil to the pan to help soften the tortillas.
• Spoon 2 ounces of chicken filling over tortilla and roll tightly, securing with toothpick.
• Deep-fry in oil at 350ºF for 2 minutes or until golden brown and crispy.
• Drain well.
• Serve with guacamole, sour cream, and or salsa.

KENTUCKY DEEP FRYER FRIED CHICKEN RECIPE

Steps:

• Pre heat oil in deep fryer to 350°F.
• Mix all the ingredients except the oil, breadcrumbs, eggs, and chicken in a large bowl.
• Dip the chicken pieces in the egg and then turn them over in the breadcrumbs.
• Roll them in the spicy flour mixture.
• Heat the oil to 350 degrees F in a deep fryer and drop the chicken pieces in, one at a time with tongs careful not to splash hot oil.
• Fry the chicken for 12 to 15 minutes, until it is golden brown and cooked through.
• Drain on racks for 5 minutes.