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Taquitos

by mark beadles on sun, jun 6th 2010 at 21:12 edt in recipes. tags:
el pollo loco esta locoTaquitos (aka flautas) the Beadles way isn’t fast food, but nice…and…slow…. El pollo es la llave! (The chicken is the key!)

the chicken

  • 2 whole chicken breasts, skin and bones intact

sofrito

  • 2 Tbsp butter
  • 1/2 yellow onion, dice
  • 1/2 green bell pepper, diced
  • 1 Tbsp garlic, minced
  • 1 Tbsp cilantro, chopped
  • 2 Tbsp tomato ketchup (got this tip from Ingrid Hoffman)
  • 1 10-oz can Ro-Tel or equivalent “Diced Tomatoes and Green Chilies”
  • 1/2 Tbsp adobo seasoning
  • ground black pepper to taste
  • 1 whole dried guajillo chili (if you like a hotter chili, use it!)

Set a large crockpot to its highest heat level. Add the sofrito ingredients (butter, onion, bell pepper, garlic, cilantro, and ketchup) to the pot. Let them heat, stirring occasionally, until the butter is melted and coats the vegetables.

Season the chicken breasts with pepper and adobo, and add to the crockpot. Pour in the contents of the can of tomatoes and chilies, along with the whole dried chili. Cover and cook in the crock-pot about 6 hours, literally until the meat is falling off the chicken.

Cool the chicken in the refrigerator for a little while until cool enough to pull. Pull the meat from the bones and set aside.

[Bonus: remove the skins, bones, and chili stem from the remaining liquid, and blend it all up until smooth. Save this delicious sauce for your next recipe.]

the taquitos

  • 1 cup grated Colby, Monterrey jack, and Cotija (tajo) cheeses
  • Buncha flour tortillas
  • Vegetable oil sufficient for deep-frying in your favorite pan. We use a cast-iron skillet.
  • Chicken, from above
Heat your oil in your favorite frying thing. Place a bit of chicken and a bit of cheese into a tortilla, roll as tight as you can, and put in the pan. Repeat until pan is full. Fry until golden-brown on both sides, turning only once. Place on paper towels to drain the oil. Repeat until you’ve cooked as many as you want.

the meal

Serve fresh, hot taquitos with your favorite condiments. Ours include:
  • Salsa, pico de gallo, or picante sauce
  • Sour cream
  • Frijoles refritos
  • Lettuce
You may have a lot of pulled chicken left over. This is good. Put it in the fridge and it’ll be even better the next day!
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