Killer Chicken Lime Taquitos Food

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.

KILLER CHICKEN LIME TAQUITOS

Steps:

• Combine first 5 ingredients for marinade.
• Marinate chicken for 1.5 hours.
• Remove chicken from marinade and bake chicken uncovered at 350 degrees for 30-35 minutes.
• When done, remove from baking sheet and chop into big chunks.
• Place chicken, lime juice, garlic, red pepper, and chopped onion in food processor.
• Blend into a paste.
• Pour chicken paste into a bowl and mix with shredded cheese.
• Take tortillas and chop off approximately 1/5 tortilla on one side to form a straight edge.
• Spoon approximately 2 oz. mix onto tortilla near straight edge and roll up.
• Place on foil lined cookie sheet. Repeat with other tortillas and rest of mix.
• When all taquitos are placed on the cookie sheet, paint top of taquitos with olive oil.
• Bake at 400 degrees for 15-20 minutes until edges are browned and crispy and tops are light tan.
• Sprinkle with cheddar cheese and melt before serving.
• Serve with salsa and plain yogurt or sour cream.

KITCHEN KOUTURE CHICKEN LIME TAQUITOS

Steps:

• Cover cookie sheet with foil.
• In a large bowl, combine everything except tortillas.
• Put mixture into tortilla, roll up, seam side down on cookie sheet.
• Flash freeze in freezer for 30 minutes.
• Fry, bake, or put into a ziplock bag and freeze for later.

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.