Traditional Mexican Chicken Taquitos

1. 1

   Put the chicken breasts in a 4-quart pan, add salt and water, and loosely cover. Bring to the boil then simmer gently for an hour.

2. 2

   Drain, saving the broth. Set the chicken aside to cool then chop into small pieces.

3. 3

   Add the oil to the same pot and saute the bell peppers and onion until tender. Add the chicken to the pan and cook until warmed through.

4. 4

   Blend the tomatoes, chili powder, cumin, garlic, and oregano in a blender and add this mixture to the pan, as well as 2 cups of the broth. Bring to the boil, cover, and simmer for 15 minutes. Add salt to taste.

5. 5

   Heat the oil in a skillet and cook the tortillas one at a time until they are soft. This takes about 5 seconds per tortilla. Drain well. Strain the liquid from the chicken and put a tablespoon of chicken in the middle of each tortilla.

6. 6

   Roll the tortilla around the chicken to make a flute shape. Use toothpicks to hold the shape. Repeat with the rest of the tortillas and fry them in batches for a couple of minutes or until they hold their shape without the toothpicks.

7. 7

   Remove the toothpicks and serve three taquitos on each plate with guacamole for dipping.

* Per serving · 4 servings · Values may vary.

No additional tips available.