Mexican recipes
Chicken Taquitos
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50 min
Serves 6
Mexican
Ingredients
- 12 oz Cotija cheese (crumbled) 340 g Cotija cheese (crumbled)
- 3 lb cooked chicken (shredded) 1.36 kg cooked chicken (shredded)
- 24 corn tortillas 24 corn tortillas
- For the tomato salsa For the tomato salsa
- 8 tomatoes, diced 8 tomatoes, diced
- 1 onion, finely chopped 1 onion, finely chopped
- 1 1/2 cup coriander (chopped) 360 ml coriander (chopped)
- 1 serrano pepper, minced 1 serrano pepper, minced
- 1 tsp oregano 4.9 ml oregano
- 5 tbsp olive oil 74 ml olive oil
- Salt and pepper, to taste Salt and pepper, to taste
Method
To cook the chicken, boil it in water for 10 to 15 minutes. Allow it to cool and then shred it using your fingers.
To make the tomato salsa, add all the ingredients in a frying pan, bring to a boil, lower heat and simmer for about 5 minutes.
Mix 3/4 of a cup of the Cotija cheese with the shredded chicken. Fill the tortillas with the chicken and cheese mixture, roll and hold closed with a toothpick. Deep fry the tortilla until crisp and then drain on kitchen paper.
Top with the warm tomato salsa and top with the crumbled Cotija cheese and serve immediately.
To make the tomato salsa, add all the ingredients in a frying pan, bring to a boil, lower heat and simmer for about 5 minutes.
Mix 3/4 of a cup of the Cotija cheese with the shredded chicken. Fill the tortillas with the chicken and cheese mixture, roll and hold closed with a toothpick. Deep fry the tortilla until crisp and then drain on kitchen paper.
Top with the warm tomato salsa and top with the crumbled Cotija cheese and serve immediately.
Cook's notes
You can substitute the Cotija cheese with Parmesan cheese.
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