Ingredients:
- Shredded Chicken:
500 g Chicken Breast
¼ large Onion
3 cloves of Garlic
2 Bay Leaves
½ tsp Salt
1/ tsp Ground Pepper
1 tbsp Jalapeño Pickles
2 tbsp Cream Cheese
1 tbsp Chipotle Sauce
1/3 cup Prepared Salsa
6 Tortillas
- Salsa:
2 Medium Size Tomatoes
¼ large Onion
3 cloves Garlic
2 Chilies
¼ cup Fresh Coriander
½ Teaspoon Salt
- Guacamole Recipe:
1 Medium Avocado
½ Cup Tomato
1/3 Cup Onion
¼ Cup Fresh Coriander
Juice of ½ Lime –
½ Teaspoon Salt
Preparation:
To prepare the chicken, add in a cooking pot the onion, garlic, bay leaves, salt, pepper, and chicken breast. Cover with water and let cook for 30 minutes. Meanwhile prepare the salsa and the guacamole.
In a mixing bowl, shred the chicken into small pieces. Add the jalapeño, cream cheese, chipotle sauce, and the prepared salsa to the chicken and mix well to incorporate.
Add the chicken on a tortilla bread and roll firmly. Apply some oil at the end to the tortilla to stick properly and avoid unrolling.
Place the taquitos in a baking tray, apply some cooking oil with a brush, and baked in a preheated oven at 200 degrees Celsius until crispy and golden brown.
Serve the taquitos on a plate with some guacamole.
Salsa Preparation:
Preheat a pan with some olive oil and add the tomato, garlic, onion, and chili peppers. Cover, and let cook on medium heat until tender.
Once cooked, add them in a blender in addition to fresh coriander and salt.
Blend until creamy and smooth.
Guacamole Preparation:
In a mixing bowl, add an avocado, tomato, onion, fresh coriander, lime juice, and salt.
Mash the avocado and mix well to incorporate.