Step 1: Ingredients
- 8 flour (or corn) tortillas
- 3/4 cup water
- 4 pieces of chicken breast (I used 1 big piece, 2 medium pieces, and 1 smaller piece) NOTE: You can also use beef, pork, fish, or no meat at all, if you like!
- 1 packet taco seasoning
- 1/2 salsa
- 1 cup oil (for frying)
- 1 package of cheese ( I used a blend of Monterey Jack and Cheddar)
Read more after the jump!
Step 2:
Boil your chicken until it is fully cooked. Be sure to save the chicken stock for later in the recipe. Shred chicken into strips, as seen below.
Step 3:
In a large bowl, add chicken, taco seasoning, 1/2 cup salsa, and 3/4 cup of chicken stock water. Mix thoroughly. I used the "Frontera" Red Pepper & Garlic gourmet salsa by Rick Bayless. It is my favorite! It is tasty and not too hot, but if you like hot salsa that's perfectly fine too!
Step 4:
In a skillet, saute chicken mixture until flavors are combined. About 5 minutes. Stir occassionally. Meanwhile, take a damp paper towel and place tortillas in it and microwave tortillas for about 1 minute.
Step 5:
Once chicken mixture is sauteed, now you're ready to assemble. Place about 2 tablespoons of the chicken mixture down the center of tortilla. Don't put too much or else it will be to big to roll. Place cheese on top of chicken. TO ROLL: Fold one side over chicken and tuck underneath. Begin to roll tortilla, making it as tight as possible. If a little chicken is poking out of the end that is okay. If chicken is completely spilling out ends, there is too much inside.
Step 6:
Once rolled, place tacquitos, seam side down, in hot oil. NOTE: Oil must be hot for the tacquitos to properly cook. To test, take a small strip of a tortilla and dip in the oil. If it sizzles and boils immediately, then oil is ready. Fry tacquitos about 20 seconds per side, or until it turns golden brown.
Step 7: ENJOY!
