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.