Taquitos by Carlos Recipe
Carlos makes these when special guests and family visit and they are gone in no time. It's a great appetizer, especially when hot from the pan and dipped in his fresh salsa! (see Salsa by Carlos)
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24 corn tortillas (6 inch diameter)
6 cups shredded cooked chicken
1 1/2 tablespoons chicken bouillon
6 cups oil (approximately)
Mix chicken bouillon with chicken.
Place approximately 1/4 cup of chicken towards 1 end of a tortilla.
Role the tortilla from the meat side as tightly as possible and use a toothpick to "stitch" the tortilla to itself and hold it together.
Repeat until all chicken is gone.
In a large skillet, place enough oil in pan to cover 1/2 of taquito laying horizontally.
Heat oil over medium-high heat.
Place taquitos in hot oil and fry until medium brown and tortilla is crispy.
Flip them over to brown other side.
Have a platter ready with paper towel for oil absorption.
Remove taquitos from oil and hold over pan to drain oil.
Place taquitos on platter and remove toothpicks before serving.
Serve hot with salsa.
Yummy Chicken Taquitos
cream of chicken soup
diced green chilis
Salsa by Carlos
red bell pepper
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taquitos by carlos
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"I used flour tortillas since I had trouble with rolling the corn ones without them breaking and baked them in a 400 degree oven to save a few calories. I sprayed them with cooking spray before baking. Very good! Kids loved them."
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