Applewood Smoked Chicken Taquitos Recipe
roasted jalapeno-tomato salsa, crema and cotija cheese
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Ingredients
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Taquitos
Roasted Jalapeno-Tomato Salsa
Crema
Garnish
Method
Taquitos Preparation
- 1
Cook the Bacon
In a skillet over medium heat, cook the applewood smoked bacon until crispy. Remove and let drain on paper towels. Once cool, chop into small pieces.
- 2
Mix the Filling
In a large bowl, combine the shredded chicken, chopped bacon, cumin, garlic powder, onion powder, salt, and black pepper. Mix well to ensure the spices are evenly distributed.
- 3
Prepare Tortillas
Heat the corn tortillas in a dry skillet for about 30 seconds on each side until warm and pliable. This will prevent them from cracking when rolled.
- 4
Assemble Taquitos
Take a warmed tortilla, place about 2-3 tablespoons of the chicken filling along one edge, and roll tightly. Repeat with the remaining tortillas and filling.
- 5
Fry the Taquitos
In the same skillet, heat vegetable oil over medium heat. Fry the taquitos in batches, about 3-4 at a time, until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
Roasted Jalapeno-Tomato Salsa
- 6
Roast the Vegetables
Preheat the oven to 450°F (232°C). Place the roma tomatoes and jalapenos on a baking sheet and roast for about 15-20 minutes until the skins are blistered and slightly charred.
- 7
Crema Preparation
- 8
Mix the Crema
In a small bowl, combine sour cream, lime juice, garlic powder, and salt. Mix until smooth and well combined. Adjust salt to taste.
Serving
- 9
Plate and Serve
Serve the taquitos hot, drizzled with crema, topped with crumbled cotija cheese, and accompanied by the roasted jalapeno-tomato salsa. Garnish with fresh cilantro if desired.