Oh those unrelenting weeks, where the best laid plans careen off the rails…and it’s only Wednesday. These times call for a loosely poured margarita and a cheap, filling meal that can be made in 15 minutes.
Enter chicken taquitos. Crunchy, protein-filled, salty…some shredded lettuce on the plate so you can show your kids you are eating “healthy.” Lightly fried in Grapeseed Oil and dusted with Tajin, they are nothing short of transcendent.
Taquitos can be made with a pile of corn tortillas (the fresher the better for rolling ease) and a store bought rotisserie chicken. Guac, salsa, or a nice crema can bring some dipping into the equation.
Here's the most exciting part: One roasted chicken yields 50 taquitos. That’s fifty cents a taquito by my math. Toss them in the freezer for your next dinner emergency. Or as I say to myself after conquering a rough day, Neato Taquito!
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Chicken Taquitos
Yields 50
Prep: 15 minutes
Ingredients:
Corn tortillas (fresh, thin)
1 Roasted chicken (pull both white and dark meat and shred with fork or rough chop)
Iceberg lettuce (shredded)
Salt
Dips
Limes or Tajin
Method:
Shred and season chicken with salt.
Microwave tortillas so they are pliable.
Add large spoonful of chicken to tortilla and roll and place seam side down on a platter. Work quickly so tortillas don’t cool.
Warm oil for frying and get to work. Only fry what you will eat that night and freeze the rest.
Make your dips.
Shred lettuce on bottom of platter and arrange freshly-fried taquitos.
I suggest some Herb Alpert & Tijuana Brass while you roll and dine.