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Restaurants›Doc Ford's Rum Bar & Grille - Ft. Myers Beach›Hand-rolled Taquitos Recipe

Hand-rolled Taquitos Recipe

Name: Doc Ford's Rum Bar & Grille - Ft. Myers Beachs HAND-ROLLED TAQUITOS Recipe
Cook time: 2 h
Total time: 2 h
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 lbs bone-in, skin-on chicken thighs (or breasts); 2 cups chicken stock or water; 1 whole onion, quartered; 4 whole garlic cloves; 2 tbsp chipotle peppers in adobo, chopped; 2 tbsp tomato paste; 2 tbsp apple cider vinegar; 1 tbsp brown sugar; 1 tsp ground cumin; 1 tsp dried oregano; 1 tsp smoked paprika; 1.5 tsp salt; 0.5 tsp black pepper; 2 tbsp vegetable oil (for searing); 18 whole corn tortillas (6-inch); 2 cups vegetable oil (for frying); 2 cups shredded iceberg lettuce; 1 cup diced tomatoes (seeds removed); 0.75 cups sour cream; 0.5 cups queso fresco, crumbled; 0.25 tsp salt (for tortillas); 0.5 cups mayonnaise; 0.25 cups fresh cilantro leaves, packed; 2 tbsp fresh lime juice; 1 whole garlic clove; 1 tsp honey; 0.5 tsp salt; 0.25 tsp black pepper; 1 tbs water (to thin)

Inspired by Doc Ford's Rum Bar & Grille - Ft. Myers Beach

Time2h

Serves6

A house Favorite! Slow cooked chicken shredded with a sweet and spicy barbacoa sauce hand rolled in corn tortillas and fried golden brown. Topped with shredded lettuce, diced tomatoes, sour cream and queso fresco. Served with cilantro lime aioli dipping sauce.

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Ingredients

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Barbacoa chicken

2 lbs bone-in, skin-on chicken thighs (or breasts)

2 cups chicken stock or water

1 whole onion, quartered

4 whole Garlic cloves

2 tbsp chipotle peppers in adobo, chopped

2 tbsp tomato paste

2 tbsp Apple cider vinegar

1 tbsp Brown sugar

1 tsp Ground cumin

1 tsp Dried oregano

1 tsp Smoked paprika

1 1/2 tsp Celtic sea salt

1/2 tsp black pepper

2 tbsp vegetable oil (for searing)

Taquito assembly

18 whole corn tortillas (6-inch)

2 cups vegetable oil (for frying)

2 cups shredded iceberg lettuce

1 cup diced tomatoes (seeds removed)

3/4 cups Sour cream

1/2 cups queso fresco, crumbled

1/4 tsp salt (for tortillas)

Cilantro-lime aioli (dipping sauce)

1/2 cups Mayonnaise

1/4 cups fresh cilantro leaves, packed

2 tbsp Fresh lime juice

1 whole Garlic clove

1 tsp Honey

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1 tbs water (to thin)

Method

Barbacoa chicken

Sear chicken

Heat 2 tablespoons vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Season chicken thighs with 1 tsp salt and 1/4 tsp black pepper. Sear the chicken 3–4 minutes per side until golden brown. Transfer chicken to a plate.

Make sauce

In a blender combine quartered onion, 4 garlic cloves, chopped chipotle peppers, tomato paste, apple cider vinegar, brown sugar, ground cumin, dried oregano, smoked paprika, remaining 1/2 tsp salt, and 1/4 tsp black pepper. Add 1/2 cup of the chicken stock or water to help blend and puree until smooth.

Combine and braise

Return the seared chicken to the pot, pour the blended sauce over the chicken, and add the remaining 1.5 cups chicken stock (enough to come about halfway up the chicken). Bring to a simmer, cover, and reduce heat to low. Cook gently for 1 to 1¼ hours, or until chicken is very tender and shreds easily. (Alternatively, cook on low in a slow cooker for 4–5 hours.)

Shred and reduce

Remove chicken to a cutting board, shred with two forks discarding bones (and skin if desired). Skim excess fat from the cooking liquid, then return shredded chicken to the pot. Simmer uncovered 8–10 minutes to thicken the sauce slightly and let the chicken absorb flavors. Taste and adjust salt.

Taquito assembly & frying

Warm tortillas

Place a stack of corn tortillas between damp paper towels and microwave 30–45 seconds, or warm briefly on a hot skillet 10–15 seconds per side until pliable. Keep covered to stay warm and pliable while you work.

Fill and roll

Set up an assembly area with shredded chicken, tortillas, and a small bowl of water. Lightly salt the inside of each tortilla (a pinch or brush with salted water). Place about 2 tablespoons of shredded barbacoa chicken along the bottom third of each tortilla and roll tightly, tucking ends under to make a secure cylinder. Repeat to make approximately 18 taquitos.

Heat oil

Pour 1½–2 cups vegetable oil into a large, deep skillet to a depth of about 1/2 inch to 1 inch and heat over medium-high until oil reaches 350°F (or a drop of water sizzles and bubbles vigorously).

Fry taquitos

Fry taquitos in batches, seam-side down first, 2–3 minutes per side or until golden brown and crisp. Use tongs to turn carefully to avoid unrolling. Transfer to a wire rack or paper towel-lined baking sheet to drain. Keep warm in a 200°F oven if desired while frying remaining batches.

Assembly and toppings

Arrange 3 taquitos per serving on a platter. Top each with a small handful (about 2 tablespoons) of shredded lettuce and a tablespoon of diced tomatoes.

Dot with sour cream (about 1 tablespoon per taquito) or pipe a thin stripe, and sprinkle crumbled queso fresco over the top. Serve immediately with cilantro-lime aioli on the side for dipping.

Cilantro-lime aioli

Blend aioli

In a small blender or food processor combine 1/2 cup mayonnaise, 1/4 cup packed cilantro leaves, 1 whole garlic clove, 2 tablespoons fresh lime juice, 1 teaspoon honey, 1/2 tsp salt and 1/4 tsp black pepper. Pulse to a smooth paste. Add up to 1 tablespoon water to thin to a dipping consistency. Taste and adjust lime or salt as needed. Chill until ready to serve.

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