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Shredded chicken taquitos
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Barbecue chicken-filled crispy taquitos - a delicious and simple Mexican meal.
Ingredients:
  • 1 barbecued chicken
  • 2 green shallots, finely chopped
  • 62.50 ml chopped fresh coriander
  • 2.50 gm ground cumin
  • 1 tsp dried oregano leaves
  • 8 large wholemeal tortillas
  • Vegetable oil, to shallow-fry
  • 1000.00 ml shredded iceberg lettuce
  • 2 tomatoes, finely chopped
  • 1/2 small red onion, finely chopped
  • Chipotle chilli sauce, to serve
  • Light sour cream, to serve
  • Guacamole dip, to serve
  • Finely grated parmesan, to serve
  • Fresh coriander leaves, to serve
Instructions:
  • Separate the meat and skin from the chicken and discard the bones. Shred the meat using 2 forks and finely slice the skin. Place them in a large bowl. Add green shallot, coriander, cumin, and oregano. Season with salt and pepper. Mix everything together thoroughly.
  • Lay a tortilla on a tidy work surface. Add 3/4 cup of the chicken mixture on top. Moisten the edge with water. Roll it tightly to seal the filling. Press the edge to secure. Place on a tray with the seam side down. Repeat the process with the remaining chicken mixture and tortillas.
  • Add enough oil to a frying pan to reach a depth of 2-3cm. Heat over high heat until the oil is hot (test readiness by dropping a small piece of tortilla in, it should sizzle). Place 4 taquitos, seam side down, in the pan and cook for 2 minutes. Flip and cook for another 2 minutes until they are crispy and golden. Drain on a plate lined with paper towels. Repeat with the rest of the taquitos.
  • Arrange the lettuce on plates or a platter. Top with the taquitos, tomato, and onion. Drizzle with chipotle chilli sauce, sour cream, and guacamole. Finish with parmesan and coriander.

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