Chicken Taquitos - GFCFSF
- 1 whole chicken
- 1 poblano pepper
- 1 medium sweet onion, sliced thin
- 1 clove garlic, minced (or 3 cloves roasted garlic, smashed)
- 1 teaspoon salt
- 1 teaspoon cumin
- 30 corn tortillas
- oil for frying (peanut, safflower, sunflower or canola)
Rinse a whole chicken and place it breast side down in a pot with 1 tablespoon salt. Cover with water and a lid. Boil 1 hour or until done. Remove from water and cool. When cool, pick all the meat off the carcass and shred by hand.
Blacken pepper over flame on stove or outdoor grill. Place pepper in bowl and cover for 15 minutes. This will steam cook the pepper and make the skin come off very easily. When cool, remove skin, stem and seeds. Chop pepper meat into small dice.
Slice onion thin. Heat 2 tablespoons oil in pan, add onion, stir and cover. Cook until very soft and a little caramelized.
Mix chicken, pepper, salt, cumin, onion and garlic together in bowl.
For tortillas, there are two methods to make them pliable that you can choose from:
1. Heat tortillas over open flame on stove on both sides. Fill and roll immediately. Secure with toothpick
2. Cook tortillas in oil for 5-10 seconds so they are saturated and easy to bend. remove to plate and let cool enough to handle, then fill and roll. (this is fattier)
Remember that you want these rolled as tightly as possible so the filling doesn't come out.
Fill pan with oil and bring up to medium high heat. Place 3 taquitos in pan, seam side down and fry until golden brown. Remove to paper toweled plate to cool and drain. Repeat until complete.
Serve with salsa and guacamole. Devour!
Notes: You want the filling to be as dry as possible otherwise when it hits the oil it will splatter and burn you so, unlike an enchilada where you want a wet filling, don't add anything liquid to the filling of these.
You could add some Daiya cheese to the filling if you like, or make a nacho cheese-type dip with Daiya's Pepper Jack cheese.
Flautas are the flour tortilla version of Taquitos.