taquitos I learned how to make these Taquitos from Lucy, a great cook from Mexico. I have never tasted better Mexican Food! She "had no recipes". These quick taquitos are my favorite. This is a great summer time meal because its easy and no utensils needed!! Kids loves these, pass the sour cream, guac, and salsa! If you really want a special treat make our yummy Pina Coladas to go with in Book #2 Page 107

Author: The Food Nanny
Make 16 Taquitos Time:30 minutes
  • 2 boneless/skinless chicken breasts
  • 1/2 stick celery, cut in half
  • 1/4 yellow onion, whole
  • 2 cloves garlic, whole
  • 2 chicken bouillon cubes or 2 teaspoons chicken bouillon powder
  • 1 Tablespoon olive oil
  • 1 teaspoon butter
  • 1/2 yellow onion, minced
  • 1/2 green pepper, minced
  • 2 medium fresh tomatoes, diced
  • 2 fresh garlic, minced
  • 1/3 cup chicken broth
  • Coarse salt
  • Fresh ground black pepper
  • 16 small corn tortillas
  • Vegetable oil for frying
  • Everyday Salsa page 127
  • Sour Cream
  • * Caso Fresco Cheese
  • (It is a crumbly white cheese and can be bought in most grocery stores or any Mexican market.)
  1. Place the chicken breasts in a medium size saucepan. Make sure the chicken is covered with an inch of water. Add celery stick, onion, whole garlic cloves and chicken bouillon.
  2. Bring to a boil; turn the heat down to low, making sure the water is at a steady, low boil. Boil for 10 min. Turn off the heat, cover and let sit and steam for 10 min.
  3. Take the chicken out, shred with 2 forks or pull it apart with your hands. Set aside. Save the broth.
  4. In another pan, add olive oil and butter. Add the onion, green pepper, tomatoes and garlic. Saute until the onion and green pepper are soft.
  5. Add the shredded chicken and 1/3 cup chicken broth. Season with salt and pepper. Saute until most or the broth has evaporated.
  6. Warm 8 tortillas (stacked) at a time in the microwave for 30 seconds then put them in a plastic bag for 5 minutes.
  7. Lay the tortillas, one at a time, on a baking sheet. Put 1 1/2 tablespoons chicken mixture on each tortilla. Roll up as tight as you can. Insert a toothpick if you cant get the tortilla to stay closed.
  8. Heat a 10-inch skillet over medium heat on top of the stove. Add canola oil about 1/4 the way up the pan. Fry the Taquitos, a few at a time, in the oil turning them as they begin to brown.
  9. When cooked and crisp, lay the Taquitos on paper towels to drain off the excess oil.
  10. Serve warm, sprinkled with *Caso Fresco cheese, salsa and sour cream.
  11. Serve with: Food Nanny Lime Rice, Food Nanny Mexican Rice
  12. Variations: Serve with guacamole. May use any left over meat such as pork or steak.