Hi everybody! Here I am with another recipe to share with you! This is a very simple (and really really good!) recipe.
It's basically "chicken taquitos" but what matters is that not only it is simple to make but regardless (or because of) its simplicity it is just delicious!
I have already explained that tacos (in Mexico) do not have a "specific recipe" we call taco ANY FOOD that goes in a tortilla (flour or corn) -we just specify if it's flour or corn tortilla but they are still both tacos! we do not use HARD SHELLS in Mexico, those "pre-folded" kind of nacho shells are an American invention (not saying is a bad invention) just not an Authentic one. So if you have tortillas in your refrigerator and even put just "onions" in it... that is already a "taco" just a "taco de cebolla" (onion taco) and I am not sure it would become very popular... but it complies with the requirements to be a taco... because it is food that goes in a tortilla... so... anyway... "Taquitos de Pollo" (also known as flautas) are VERY VERY popular in Mexico and as any other dish in Mexico there are many versions of it... so here is mine:
Makes 12 taquitos (this is usually enough for 2-3 people, one person eats 4 to 6 of these tacos)
- 2 (or 3 if they are too small) cooked (boiled) and shredded chicken breasts (boil them in enough water to cover them, add salt to the water about 3 tsp. and 1/2 white onion) discard the onion and just use the meat.
- 12 corn tortillas (buy good ones, "La Banderita" is a good option, "Tia Rosa Corn Tortillas" are ok too, the best I've found are the "Fiesta" Tortillas made in their tortilleria but I don't know if there is one of those stores by you)
- 1/2 white onion
- 1/3 iceberg lettuce or 1 romaine heart of lettuce (thinly sliced)
- 1 whole red tomato (or 2 roma tomatoes)
- Crema Mexicana (Mexican Table Cream)
- Salt to taste
- Oil to fry (about 1/2 cup)
- Warm up the tortillas (if using the microwave warm them up using paper towel in between each tortilla) and just for about 25 seconds. If using the stove just use a flat pan to warm them up (both sides) and until they are warm all the way through. This makes them easier to handle/bend/roll (even if they cool off a little while they are being filled)
- Fill them with some of the chicken and roll them tightly (place them all on a plate firmly arranged next to each other so they remain rolled)
Place them on a plate lined with paper towel to get rid of any excess of the oil.
Plate them (4-6 on a plate) and garnish them with the onions, lettuce and tomatoes) -in that order- add some of the table cream on top of them (and sprinkle with a pinch of salt if necessary for the garnish). These go AWESOME with sliced avocado and green salsa but I had none when I made them, so if you have a good avocado at hand go ahead and try it on these.