Chicken Taquitos

• Gluten free

• Meat

  • 1 Chicken breast

• Produce

  • 2 Garlic cloves
  • 1 Roma tomatoes
  • 1/2 White onion

• Baking & Spices

  • 10 tbsp Avocado oil
  • 1 Chipotle adobado pepper
  • 1 Salt and pepper

• Bread & Baked Goods

  • 12 Corn tortillas

• Dairy

  • 1 Sour cream

Found on whatscookingmexico.com

Description

Ingredients

• 2 TBSP avocado oil
• 1 shredded chicken breast
• ½ white onion
• 2 garlic cloves
• 1 chipotle adobado pepper
• 1-2 Roma tomatoes
• salt and pepper to taste
• ½ cup avocado oil
• 12 corn tortillas
• sour cream, fresh cheese, lettuce and red onion for garnish

Directions

• Heat oil on a shallow pan over the stove.
• Chop part of the onion and saute on pan.
• Add the shredded chicken and let it fry slightly.
• Blend tomatoes, the rest of the onion, garlic clove and chipotle pepper with just a little bit of water to make all the ingredients blend. Keep in mind that the tinga doesnt have to be too watery since it is going inside of the chicken taquitos. You should get a orangish paste in the blender jar.
• Add that mixture to the pan along with salt and pepper and let it cook for about 10 minutes.
• Let the tinga cool down before making the chicken taquitos.
• Warm up the tortillas and fill them with about 1 TBSP of the tinga. Roll them and set them apart.
• In a large skillet heat the ½ cup of avocado oil and fry the taquitos until they are golden and crispy.
• Put on a plate and serve them with sour cream, cheese, lettuce and red onion on top.