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...

Cold Corn Bean Salsa

Nothing says junk food like chips and salsa, chips and cheese dip, chips and guacamole. Over the years I have perfected my salsa. It's good on tacos, on nachos, on enchiladas, and of course on chips. Just because I have the best salsa doesn't mean I don't like to try new salsa's like this Best Black Bean and Corn Salsa. Modifications Made: Shoepeg corn was replaced with one can of standard yellow corn with no salt added. Petite diced tomatoes were reduced by half. Italian dressing was swapped for half teaspoon comino, half teaspoon of chili powder, and two tablespoon of fresh lime juice. Salsa was made and let rest for two hours before eating. Scaled for Likability: Good Salsa this was not. Good it was however. It was too much for chips by themselves but was great served over a soft beef taco.

Eating Waffles

Search This Blog