Taquitos ahogadas
Serves 1
Directions
- 1Boil the chicken breasts with 2 tablespoons of chicken bouillon and the bay leaves.
- 2In a pan, fry the tomatoes, jalapeños, onions, garlic, and guajillo chilies, turning to ensure even cooking.
- 3Add the fried vegetables to a blender along with 1.5 tablespoons of chicken bouillon, a little salt, some oregano, black pepper, and 1/2 cup of the reserved chicken broth, then blend.
- 4Shred the cooked chicken in a bowl and season it with additional chicken bouillon, tomato bouillon, onion powder, garlic powder, and black pepper, mixing well.
- 5Shred the cheese.
- 6Warm the tortillas in the microwave.
- 7Fill each tortilla with shredded chicken and cheese, then roll tightly.
- 8Deep-fry the rolled taquitos with the folded side down until crispy.
- 9Sauté the blended salsa in a hot oiled pan.
- 10Dunk the fried taquitos in the warm salsa, place in a bowl, and top with lettuce, guacamole, red onion, queso fresco, cilantro, and crema mexicana.
Ingredients
- 4 whole chicken breast
- 3.5 tbsp chicken bouillon
- 2 whole bay leaf
- 4 whole roma tomato
- 2 whole jalapeno
- 0.25 whole onion
- 3 whole garlic clove
- 3 whole guajillo chili
- salt (optional)
- oregano (optional)
- black pepper (optional)
- tomato bouillon (optional)
- onion powder (optional)
- garlic powder (optional)
- monterey jack cheese
- corn tortilla
- lettuce (optional)
- guacamole (optional)
- red onion (optional)
- queso fresco (optional)
- cilantro (optional)
- crema mexicana (optional)
