— 2 very ripe avocados
— 3 small tomatillos
— 6 sprigs of cilantro
— ¼ white onion
— 1 clove garlic
— juice of 2 limes
— 1 tsp. salt
— 16 corn tortillas
— 1 ¼ lb boneless chicken breast
— 2 cups cooking oil
— ¼ cup Mexican cream (crema)
— 3 ounces shredded queso fresco
— 16 toothpicks
Preparing the Salsa
Add all of the salsa ingredients to your blender and blend until smooth.
If the salsa is too thick, add water 1 tablespoon at a time until you get the consistency that you want.
Add 1 teaspoon salt and adjust to taste.
Cooking the Chicken
Put your chicken breasts in a pan.
Add just enough water to cover the chicken.
Add a teaspoon of salt to the water.
Turn the heat to high and bring the water to a boil.
As soon as the water boils, reduce the heat to a simmer and cook until the chicken is just cooked through. About 15 minutes.
Allow the chicken to cool to the touch.
Cut the chicken into 1″ pieces and then shred with your fingers.
Rolling the Taquitos
Spoon 1 tablespoon of shredded chicken onto a tortilla.
Roll the tortilla tightly.
Use a toothpick to keep the tortilla from unrolling.
Frying the Taquitos
Add the 2 cups of cooking oil to a large frying pan.
Preheat the oil to hot.
When the oil is hot, add 4 to 6 taquitos to the pan. Do not crowd them.
Turn once during cooking.
Cook the taquitos until they are crispy and golden.
Remove the taquitos and place them on a plate covered with paper to drain the grease.
Repeat until all of the taquitos cooked.
Assembling the Taquitos
Place four cooked taquitos on a plate.
Spread a teaspoon of cream on each one.
Spread a tablespoon of avocado salsa on each one.
Sprinkle with shredded queso fresco, which is a salty fresh cheese.
Taquitos should only be made with corn tortillas, and they should be fried, not baked.
Serve immediately so that they remain crispy.
You can substitute sour cream for the Mexican cream (crema).
Serve with salsa Verde instead of the avocado salsa.