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Susan Jung's recipes
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Quick recipe for chicken taquitos

This flavourful dish will take you just 15 minutes to cook.

Heat about 15ml cooking oil in a skillet, add the shallot and garlic and cook over a low flame until soft. Add the chicken, tomato purée and salt and pepper, and cook over a medium flame until the liquid has evaporated but the meat is still moist. Pour oil to the depth of about 5mm in a skillet, and place over a medium flame. The oil should be hot enough so when you dip the edge of a tortilla into it, it sizzles gently but does not brown.

Ingredients

For the salsa and guacamole

 

Method

  • Heat about 15ml cooking oil in a skillet, add the shallot and garlic and cook over a low flame until soft.
  • Add the chicken, tomato purée and salt and pepper, and cook over a medium flame until the liquid has evaporated but the meat is still moist.
  • Pour oil to the depth of about 5mm in a skillet, and place over a medium flame. The oil should be hot enough so when you dip the edge of a tortilla into it, it sizzles gently but does not brown.
  • Briefly dip each tortilla into the hot oil, just long enough to soften it.
  • Stack them on a plate.
  • Lay some of the filling in a straight line on each tortilla, about 2cm from an edge. Tightly roll the tortilla around the filling and put it seam-side down on a tray.
  • Pour 1.5cm of oil in the skillet used to warm the tortillas and heat to 180 degrees Celsius. Place the taquitos seam-side down (so they don't unroll) in the hot oil. Turn them occasionally so they cook evenly. Fry until crisp and brown.
  • Combine the tomatoes, shallots, garlic, chilli and coriander, then season with salt. Mash the avocado flesh roughly before mixing in some of the salsa.
  • Serve the taquitos with the salsa and the guacamole.

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