Don't make these too skinny!
2 lb. Chicken, cut into small cubes
1 small or ½ large white Onion, chopped
1 head Garlic, minced or pressed
Cumin
Mexican oregano
Smoked paprika
Cilantro
Bay leaf
Salt & Pepper, to taste
1-1 ½ bottle La Victoria Green Taco Sauce
12 Corn Tortillas
Corn Oil/Lard
Season chicken with salt & pepper and set aside.
Sauté onion and garlic in oil, add seasonings.
Add ¼ c. taco sauce and cook for a minute or two.
Add chicken, stirring occasionally until browned
When most of the chicken starts to brown add more taco sauce, a little at a time, and cook through until mixture holds together. Add more seasonings if needed. Cover and cook for about an hour, remove lid and reduce until liquid is almost gone, working meat and chopping into smaller bits.
Moisten tortillas by frying them in oil for about 5 seconds. Place about 3-tbsp. meat mixture on tortilla and roll. Secure with toothpick. Fry Taquitos until tortilla is crisp; about 1.5 minutes in a deep fryer; about 2 minutes per side in a skillet. Drain and keep in low oven (250) until served.
Alternatively, after rolling them you can bake at 400 for 20 minutes.
Comments