Last night my husband was in a creative mood. When he gets like this, I tell me him to unleash his creativity on dinner. Sometimes it backfires and other times it is utterly and completely amazing. This one one falls under the amazing category. Delicious and pretty easy, I was begging him to make more almost the second I had cleared my plate. This Tex-Mex recipe has easily made it onto our favorites list and I am sure it will make yours.
6 corn tortillas
6 fajita-size flour tortillas
3-4 chicken breasts
1 cup BBQ sauce
1/2 tsp. chili powder
Pico de gallo
3 roma tomatoes, diced
1/4 onion, diced
1/2 jalapeno, diced
1. Boil chicken breasts (best to split them into tender-sized pieces first for faster boiling).
2. Drain water and place warm chicken breasts in mixer. Mix until chicken is shredded.
3. Place shredded chicken in medium bowl and top with the BBQ sauce and chili powder. Stir well until chicken is evenly coated.
4. Warm the tortilla shells in the microwave.
5. Place a strip of chicken down the edge of the tortilla. You don’t want to do it in the middle or too close to the edge. About 1/4 of the way away from the edge of the tortilla is a good place to place the chicken.
6. Wrap the tortilla into a tight taquito, with the open end down against the plate to hold it closed.
7. Fry the taquito in vegetable oil in either a fryer or in a pan on the stove. Be sure to turn halfway through so each side gets a nice light, golden crisp.
NOTE: If you use a fryer, you may run into your flour tortilla taquitos popping open during frying. To avoid this, you can either hold the taquitos down with metal tongs or you can pin the flour tortillas shut with toothpicks and remove the toothpics before eating. If you fry on the stove, you shouldn’t have as much of a problem.
8. Serve the taquitos with the pico de gallo, shredded lettuce, shredded cheese and sour cream. Taquitos are best eaten when used almost like a strange spoon that scoops up all the toppings on the way to your mouth.
It’s a different take on Mexican. With the toppings, it tastes rather Mexican, but the BBQ sauce is reminiscent of a wrap. But the fried shell takes it to the next level. The two types of tortillas are more for variety than anything. Both are incredible, but have different textures and flavors. I definitely recommend doing both.