Chicken boneless breasts or your choice.
- 1 teaspoon Cumin
- 3 tablespoons Chili powder
- 2 Garlic cloves or 1 teaspoon garlic powder
- 1 medium Onion
- 2 medium Bell peppers
- 3 tablespoons Cooking oil your choice
- 1 Canned whole tomatoes or chopped
- 2 cups chicken broth
- Salt to taste
- 12 to 24 Soft tortillas
In four quart pan add chicken breasts. Salt cover with water, bring to boil, loosely cover. Cook over medium low heat for 1 hour, drain saving broth. Set chicken aside to cool.
When cooled, chop in small pieces. In same pot add oil, sautÃ©` onion and bell peppers, diced. Cooking overlow heat till lightly sautÃ©ed. Add chicken cooking 3 or 4 more minutes.
In blender add can tomato’s, chili powder, garlic, cumin, oregano Pour mixture in pan along with 2 cups of broth. Bring to boil, cover and simmer over medium heat about 15 or 20 minutes, salt to taste.
Heat oil in skillet. Cook corn tortillas, one at a time, in hot oil until soft, about 5 to 10 seconds; drain.
Strain liquid, then spoon 1 tablespoons of the chicken meat in center of each tortilla Roll the tortilla around the chicken filling into flute shape.Use a toothpicks to hold the tortilla in shape.
Fry chicken taquitos approximately 2-3 minutes or until tortilla holds its shape. Remove the toothpicks and serve 2-3 taquitos on a plate.
Serving Salsa, sour cream and guacamole on the side.
Better taquitos are on the softer side, not crispy. You need turn them only once.