Sunday, November 16, 2008

Mex to the max

Spice is nice, but Mexican food doesn’t necessarily need to sear your lips to be authentic. Here’s one of my favorite meals that can be put together in about a half hour.


Serves 2

6 corn tortillas
6 chicken tenders or 2 chicken breasts, cut into 3 strips each
Garlic salt
Chili powder
Salsa or guacamole for dipping

If serving with rice and beans, your beans should be cooked and on low, and you should start the rice before assembling the taquitos, since rice will stay warm up to 30 minutes after it’s done.

Heat about a quarter-inch of oil over medium heat in a frying pan that’s just a little larger than the tortillas. Have 6 paper towels ready. When the oil is hot, grab a tortilla by its edge with tongs and briefly submerge it in the oil. Drain on a paper towel. Repeat with all the tortillas. Keep the oil medium hot, just under smoking.

Season the chicken tenders or strips with a light dusting of the spices. Roll up each piece of chicken in a blotted tortilla and secure with a toothpick.

Put three taquitos in at a time. Brown on all sides (the toothpicks can come out after the first side is browned). The chicken will be thoroughly cooked, yet tender and moist inside. Keep the first three warm while cooking the rest.

Serve hot with the salsa or guacamole.

1 comment:

  1. Another, less messy way to soften the tortillas before wrapping them around the chicken tenders: Put them in a tortilla warmer or wrap in a clean dishtowel and microwave for a minute. You'll use fewer paper towels, too.