Taquitos are rolled, deep fried tacos basically. They are delicious and great for a tasty appetizer or can make a tasty meal. This recipe is easy and sure to please your family. You choose your favorite salsa, so you can heat things up or keep things mild.
- 3 boneless, skinless chicken breasts
- 6 cups water
- 6 tsp. chicken bouillon
- 2 tsp. caldo de tomate*
- ½ yellow onion halved
- 4 garlic cloves
- 1 ½ cup of your favorite salsa, plus more for serving
- 20 to 30 corn tortillas
- 1 cup cooking oil
- Place chicken in a pot and cover with water. Add chicken bouillon, caldo de tomate, onion and garlic. Bring to a boil, then turn down to medium low. Cook for 15 minutes, or until chicken is cooked through.
- Remove chicken to plate, and discard the broth, garlic, and onion. Place shredded chicken into a bowl, add salsa and stir to combine.
- Heat oil in a large skillet on med-high.
- Take 10 tortillas and wrap in a damp paper towel. (I only do 10 at a time because the tortillas tend to dry out and crack otherwise.**) Microwave for about 20 seconds. The tortillas should be soft and easy to roll without breaking.
- Place 1 tortilla on a clean working space put a little chicken mixture on the tortilla and roll up. Continue until the tortillas are used up. Carefully place the rolled taquito into the hot oil seam side down***. Cook until slightly browned then flip and brown the other side. Once both sides are browned, remove and place on a paper towel to drain.
- Repeat steps 4 & 5 until you run out of meat mixture.
- Once cooked, serve with sour cream and additional salsa if desired
*Caldo de tomate is a tomato bouillon found in the Mexican food section of the grocery store. If you cannot find it just increase the chicken bouillon by 2 tsp.
**It is very important to use a damp paper towel. I wrapped mine in several towels and they were very damp. If you do not do this step, your corn shells will break.
**You can use toothpicks to help keep the shells from coming open.