Chicken Taquitos with an Avocado Salsa

Taquitos, Tacos Dorados or Flautas?

Taquitos, tacos dorados, or flautas? Whatever you call them, they are delicious. Growing up in California, I knew this dish as taquitos which means “little tacos.” In Northern Mexico, they are called flautas which mean “flutes.” In Central Mexico, they are known as “tacos dorados,” which means “golden tacos,” because they are fried until golden. A tasty variation on chicken tacos.

Preparing the No-cook Avocado Salsa

The avocado salsa makes this dish. It is fresh, tangy and a little spicy and making the it couldn’t be easier.

The ingredients to prepare the salsa:

• 2 very ripe avocados
• 3 small tomatillos
• 6 sprigs of cilantro
• 1/4 white onion
• 1 clove garlic
• Juice of 2 limes
• 1 tsp. salt

How to Choose the Avocados

Since this is a no-cook salsa the freshest, ripest ingredients are important. When you are choosing the avocados, you want ones that are very ripe and soft. Soft avocados give it a creamy texture. To tell if an avocado is ripe enough, use your thumb and gently push on the top where the stem connects. This is the narrower end of the avocado. The flesh should give easily. If it doesn’t give with very little pressure, it isn’t ripe enough.

Blending

• Add all of the ingredients to your blender and blend until smooth.
• If the salsa is too thick add water 1 tablespoon at a time until you get the consistency that you want.
• Add 1 teaspoon salt and adjust to taste.

• This is what your salsa should look like. It should be a little thick so that it coats the back of the spoon. You don’t want it to be too runny.

Preparing the Chicken Taquitos

Ingredients

• 16 corn tortillas
• 1 1/4 lb boneless chicken breast
• 2 cups cooking oil
• 1/4 cup Mexican cream
• 3 ounces shredded queso fresco to garnish
• 16 toothpicks

Cooking the Chicken

1. Put your chicken breasts in a pan.
2. Add just enough water to cover the chicken.
3. Add a teaspoon of salt to the water.
4. Turn the heat to high and bring the water to a boil.
5. As soon as the water boils, reduce the heat to a simmer and cook until the chicken is just cooked through.
6. Allow the chicken to cool to the touch.
7. Cut the chicken into 1″ pieces and then shred with your fingers.

How to Roll Taquitos

• Start with a fresh pliable corn tortilla. If your tortillas aren’t pliable enough, put them on a plate and cover with a damp towel and microwave them for 10 to 15 seconds.

• Use about 1 tablespoon of shredded chicken for each. Don’t overdo it with the filling. You want to have a nice balance between the tortilla and the filling.

• Fold the edge of the tortilla over the filling to start rolling.

• You want to roll the taquitos tightly so that the filling doesn’t fall out of the tortilla during cooking.

• Use a toothpick to keep the tortilla from unrolling.

• Four taquitos per person is a good serving size. Don’t forget to remove the toothpicks before serving.

Frying Taquitos

Taquitos are meant to be crispy and golden. That means cooking them in a good amount of hot oil. Nothing ruins taquitos like soft soggy spots.

• You will want to fry them in 1/2″ of cooking oil turning them once.
• Be sure to drain the cooked taquitos well so that they aren’t overly greasy.

 

• Drain the cooked taquitos on napkins or paper towels to remove excess oil so that they are not overly greasy.

Assembling the Dish

• Place four cooked taquitos on a plate.
• Spread a teaspoon of cream on each one.
• Spread a tablespoon of avocado salsa on each one.
• Sprinkle with shredded queso fresco which is a salty fresh cheese.

More Avocado Recipes

• Authentic Guacamole in the Molcajete
• Spicy Tuna Salad with Avocado
• Creamy Avocado Salsa