Crispy Chicken Rolled Tacos with Salsa Taquitos Dorados de Pollo Flautas

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and calories.

Add 2 pounds of chicken breast with bone in to a pot.

Add half of a white onion, 4 garlic cloves, 2 bay leaves, and 1 teaspoon of salt to the pot.

Fill the pot with water until the chicken is completely covered.

Set the stove to low medium heat, cover the pot, and cook for about 60 to 70 minutes.

After 10 minutes, use a spoon to remove some of the foam from the pot and cover it again to continue cooking.

While the chicken cooks, prepare the salsa: add 3 Chile Serranos cut into smaller pieces, 1 jalapeno, a quarter of a small white onion, and a very small piece of garlic to a blender.

Blend the ingredients for about 5 seconds.

Add 7 tomatillos cut in half and salt to taste to the blender and blend again until smooth.

Once blended, add 1 small bunch of cilantro and 1 avocado to the blender and continue blending until the salsa is ready.

After about 60 to 70 minutes, remove the chicken from the pot and shred it, removing the skin and bones.

Add black pepper to the shredded chicken and mix in some Monterey Jack cheese.

Microwave the corn tortillas for a couple of seconds to soften them for rolling.

Grab some of the filling and roll it into the tortillas, making them as thick as desired until the filling is used up.

Set a pan on low medium heat and add oil for frying.

Fry the taquitos for about 1 minute on each side or until golden brown.

Remove the taquitos from the oil and place them on napkins to absorb excess oil.

Top the taquitos with lettuce, salsa Crema Mexicana, and queso fresco.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens