Chicken Taquitos


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, sauté` onion and bell peppers, diced. Cooking overlow heat till lightly sautéed. 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.