Chicken Taquitos
This Recipe Makes…
12 - 15 Taquitos
Ingredients
250 grams or about 2 pieces of raw boneless skinless chicken thighs
~70 grams or a ¼ cup of cooking oil.
~70 grams of salt, adjust to taste
30 grams or about ¼ of a white onion finely diced
30 grams or about 1 green limes worth of fresh juice
5 grams of freshly chopped cilantro
12-15 white corn tortillas
Instructions
Step 1 The Chicken - Grab a medium sized pot and fill about ⅔ full of water. Add around 30-50 grams of salt to the water. Bring to a light boil. Place the two pieces of chicken thighs in the pot and simmer for about 30 minutes.
Step 2 The Chopping - While the chicken is cooking, start finely dicing 30 grams or ¼ of a white onion. Place in a medium sized mixing bowl. Chop the cilantro and add it to the bowl. Slice a lime in half and set aside for later.
Step 3 The Tortillas - We will be using a double frying technique for our taquitos. In a medium sized fry pan, add about 50g of neutral cooking oil. Enough oil to fill the bottom of the pan ⅛” - ¼” deep. Heat the pan on medium until the oil is about 300F. Now we want to pre-fry the tortillas before we roll them up. Very quickly place a tortilla in the oil. It should only bubble and sizzle a little bit. Flip after 2 seconds and cook the other side for a couple more seconds then place the tortilla on a plate and repeat for the rest of your tortillas.
Step 4 Mixing The Chicken - After the chicken is done boiling remove from the pot and set aside to cool down. After about 10-15 minutes, start shredding the chicken using your hands or a couple of forks. Add the shredded chicken to the bowl of onions and cilantro. Squeeze in the juice from the lime and mix the chicken in with the rest of the ingredients. Add a couple tablespoons of the chicken boil water and a good pinch of salt to the bowl. Mix all the ingredients together.
Step 5 The Rolling - Place a tortilla on a plate and add about a tablespoon of the chicken mix. Do not over fill the taquito. It makes it harder to roll and fry if they are too full. In the middle of the tortilla, spread the mix out in a line and roll tightly while being careful not to break the tortillas. Repeat for the rest of the tortillas.
Step 6 Frying The Taquitos - Once all the taquitos are rolled up, begin heating a fry pan on medium heat. Add enough oil to cover the bottom of the pan. This should be less oil than the first frying of the tortillas. Also, we want the temperature to be higher than before, around 400F. Once the pan is hot enough, begin frying the taquitos. Place them folded side down first and give them a gentle press with a spatula so they stay sealed and don’t unroll. Fry in small batches of 4-6 at a time. Turn the taquitos over every minute or so to evenly crisp all around. After about 5 minutes or when they look golden brown all around, pull them from the pan. Place on a wire rack or paper towels to drain and cool. Immediately sprinkle them with salt while they are still hot. Continue frying the next batches until you are done. Let the last one cool a few minutes while you grab your favorite dipping sauce or salsa, serve and enjoy!