Chicken Taquitos

If there is a standard Tex-Mex meal that I do not love, I have not found it yet. Enchiladas (beef, cheese, chicken), tacos (crispy, soft, puffy, meatless, beef, chicken, pork), chalupas (a modified version of tacos), tamales (meatless, beef, chicken, pork), burritos (meatless, beef, chicken, pork), chimichangas, etc.... Of the mentioned items I have never made a chimichanga nor its smaller version: flautas/taquitos. Why? Mostly because I detest frying foods.

Flautas/taquitos differ only in tortilla, one is a flour, the later is corn. They are both delicious but I prefer corn tortillas over flour. If I want fried flour tortillas, then I want them in the form of sopapillas served with not cinnamon sugar but with honey such as these found here. Which reminds me, I have not made sopapillas in years and am gonna have to introduce these sugary puffs of heaven to the teen counterpart. Anyways as I was saying if I have to chose flautas vs taquitos I would rather taquitos. Setting aside my detest for frying foods, Chicken Rolled Tacos with Avocado Salsa was too tempting to not attempt.

Modifications Made:
The video was more complicated than the actual recipe. Three chicken breast were boiled in seasoned chicken broth until cooked. Seasonings were one teaspoon each of garlic, comino, chili powder, onion and one cube Tomate de Pollo. Once cooked, the breasts were shredded and returned to the broth to cook until water evaporated further infusing the seasonings into the breast meat. Unlike the video, corn tortillas were used not flour but the same cooking method was followed. Upon placement of taquitos on paper towel lined cookie rack to dry, a sprinkle of salt was dashed across both sides.

Scaled for Likability: Great
It is a good thing that I despise frying foods as much as I do otherwise I could see taquitos being added the menu rotation way to often. With that being said, they are for certain be added to the T&T recipe list, just not the weekly or monthly schedule. Served warm, not fresh out of the grease, with sour cream, avocado cream sauce, guacamole, and salsa. Delish. The only modification I would make for the next attempt to lessen the amount of chicken added to each tortilla. These were too fat and the ratio of chicken to crunch was out of proportion. Can't wait till next time I have leftover shredded chicken!

Papas a La Mexicana (Ranchera)

It is a crying shame that there are six hens and not a egg in sight. What am I supposed to do with homemade ranchero sauce? Thankfully with a few quick searches of the internet a recipe from my hometown newspaper was discovered: Papas Ranchera . Not once in the thirty years I lived in my hometown did I ever eat at a local food joint serving papas rancheras. No time like the present to remedy this cultural dish. Because this recipe is hidden behind a paywall (grrr...) I have included it here for you: Servings: 4-6 Ingredients: 1 pound potatoes, diced 1/4 cup vegetable oil 1/2 large onion 1 1/2 medium tomatoes 3 jalapenos 1/8 teaspoon garlic powder 1/2 teaspoon salt 1/2 cup juice from canned tomatoes Instructions: Fry potatoes in vegetable oil until lightly browned (about 4-6 minutes). Saute onions, tomatoes, jalapenos until soft. Add garlic powder and salt. Add tomato juice until vegetables are covered (may need to add water). Bring to a boil and then add po...

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup. Well not canned soup since that section was still void of food, too. Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes omitted, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one cup celery, three cups diced potatoes, one can tomato sauce, two beef and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots/celery/potatoes/juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almos...

Sour Cream & Chive Scalloped Potatoes

Can't believe the Month of the Potato is over. There are so many more potato recipes saved. Guess I will have to work them into another month. Last week's scalloped potatoes were one of the best new recipes during the month of potatoes. With today being the last day in the Month of Potatoes, I decided to go out with a bang by cooking another batch of scalloped potatoes but this time sour cream and chive. The Best Scalloped Potatoes , or so they said. Modifications Made: Recipe was reduced by half. Mayo was omitted and one entire package of chives were chopped and added to sauce before pouring onto layers. Scaled for Likability: Good Betty Crocker Sour Cream and Chive Box Scalloped Potatoes were the standard for this recipe. These were a family favorite for years but have long since been discounted. Bummer. Trying to replicate this seemed easy enough. Alas, it was not. These had a nice texture but were too oily from the cheese ...

Eating Waffles

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