Chicken Taquitos with Avocado Crema
Ingredients
The taquitos
-
1½
pounds
bone-in chicken thighs or breasts
-
½
unit
white onion
-
2
tablespoons
Ancho chile powder
-
2
tablespoons
tomato paste
-
1½
teaspoons
kosher salt
-
1
teaspoon
dried Mexican oregano
-
½
teaspoon
dried thyme
-
½
teaspoon
dried marjoram
-
1
unit
juice from 1 lemon
-
½
cup
beer
-
1
cup
low-sodium chicken stock
-
8
unit
flour or corn tortillas
-
neutral
oil
for frying
The avocado crema
-
2
unit
ripe avocados
-
3
tablespoons
Mexican crema or sour cream
-
2
unit
juice from 2 limes
-
½
unit
jalapeño, minced
-
½
teaspoon
kosher salt
Garnishes
-
2
ounces
cotija cheese, crumbled
-
2
unit
radishes, cut into matchsticks
Instructions
- Preheat the oven to 300°F.
- Blend the marinade ingredients until smooth.
- Place the chicken in a casserole dish and cover with the marinade; bake for 1½ hours until tender.
- Shred the chicken and mix with some of the marinade.
- Warm the tortillas in a microwave or oven until pliable.
- Assemble the taquitos by filling tortillas with chicken and rolling them up.
- Pan-fry the taquitos in oil until golden brown and crispy.
- For the avocado crema, blend all ingredients until smooth.
- Serve the taquitos with avocado crema, cotija cheese, and radishes.
Nutrition Facts (estimated)
Servings
12 taquitos
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
491mg
Cholesterol
20mg
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