Taquitos Ahogados en Salsa Verde
Serves 1
Directions
- 1Place tomatillos, tomato, serrano or jalapeño, chile de árbol into a saucepan, cover with water, bring to a boil, and transfer to a blender.
- 2Add garlic, cilantro, chicken bouillon, salt, and water to the blender and pulse until smooth.
- 3Heat oil in a clean saucepan, add diced onion, cook, then add the blended salsa and simmer.
- 4Warm corn tortillas on a comal.
- 5Fill each tortilla with shredded chicken, a slice of queso panela or fresco, and poblano pepper strips, then roll into taquitos.
- 6Heat oil in a pan and fry the taquitos until golden brown.
- 7Assemble the dish by placing fried taquitos in a bowl and covering with salsa verde, topped with lettuce, crema mexicana, avocado salsa, pico de gallo, and queso fresco.
Ingredients
- 1 whole rotisserie chicken, shredded
- 4 whole poblano pepper, roasted, peeled and cut into strips
- 10 oz queso panela or queso fresco
- 12 whole corn tortilla
- 10 whole tomatillo
- 1 whole roma tomato
- 1 whole chile serrano or jalapeño
- 10 whole chile de árbol
- 1 handful cilantro
- 2 whole garlic clove
- 2 tsp chicken bouillon
- 1 tsp salt
- 1/4 whole onion, small diced
- to taste vegetable oil (optional)
Equipment
saucepanblendercomalfrying pantongs
Tips
- Enjoy them as soon as you serve them.
- If you don’t want your salsa to be spicy use 1 jalapeño and 2 árbol.
- You can warm tortillas in the microwave instead of using a comal.
