About The Recipe
Taquitos are delicious rolled chicken tacos that are pan or deep dried. They go great with your favorite salsas, pico de gallo, sour cream, and guacamole, and of course your side dishes of Mexican rice and refried beans.
You can eat them as an appetizer, party snack, or entree. Your family and friends will love them, so be sure to make plenty.
Variations
You could also make these with barbacoa beef or barbacoa pork. The real meat flavor and the fried corn tortilla are a hit every time.
Equipment Needed
You will need a sauté pan and the small pot to fry in, or a counter fryer. You can prepare the Ranchero Chicken ahead of time so all you have to do is assemble the Taquitos and fry them.
[lasso type=u0022gridu0022 category=u0022stainless-and-bakeu0022]
Crispy Ranchero Chicken Taquitos
Ingredients
Ranchero Chicken
- 2 Package Rotisserie Chickens, breast meat Best value at Costco or Sam’s Club
- 1 cup Chicken Stock
- 1 cup Salsa, mild Pace brand
Finishing Ingredients
- 20 ea Corn Tortillas Yellow, soft
- 2 cup Avocado Oil or Beef Fat
- 20 ea Toothpicks To hold them together when frying
Instructions
Chicken Ranchero Taquito Instructions
- Pull the breast meat from the chicken, roughly chop it, and add to a pan with the chicken stock and salsa. Simmer until the liquid is almost gone, remove from heat, and let cool.
- Heat fat or oil to 350 degrees and semi fry the tortillas for a few seconds each. Not enough to be crispy but enough to make the withstand the rolling after being filled with the ranchero chicken. I like the yellow corn tortillas the best, though white is good also. Drain the tortillas on a rack to let all excess oil drip away and allow them to cool down safe enough to handle with your hands. You can add any excess oil back to the pan. Start with the well-drained and cooled semi-fried corn tortillas. Portion about 2-3 ounces of the ranchero chicken on each tortilla and roll the tortillas up as tight as you can without breaking or splitting them. Use toothpicks to hold them in place.
- Remove them from the hot oil and let them drain on a paper towel. Keep in the oven pre-heated to 170 degrees until your side dishes are ready.
- Remove them from the hot oil and let them drain on a paper towel. Keep in the oven pre-heated to 170 degrees until your side dishes are ready.
Tried this recipe?Let us know how it was!
Discover more from In The Kitchen With Vic
Subscribe to get the latest posts sent to your email.
