Oh my! Went to visit and help out my friend, Sally Schuman, with her computer. They had just finished dinner with their renters (Armando and Jared) and the mom/sister (Miss Evelyn) who was visiting from El Salvadore and they had made Tio's Chicken Taquitos. I had already eaten dinner but they sat me down with one of these and let me tell you, altho I was only to each a bit, I ate the whole thing and could have eaten more But I was smart and polite and just asked for the recipe The mom/aunt doesn't speak English but Sally's son, Rob, sent me the instructions.
NOTE: Rob and his friends usually go to BJs and pick up the container of their freshly made salsa and use this instead of going thru the bother of cooking the peppers, tomatoes and onion...and then Rob arrived with a new container of BJ's salsa. This is what's for dinner tonight! I'm going to include pictures as a warning that it takes a bit of practice to get it correct. My biggest problem was (1) not having my right hand which is currently in a brace and (2) I needed to learn to roll it up correctly. I started out rolling it with the stuffings in the middle. Quickly I figured out to place the stuffing on the edge toward me and rolling it a bit tightly.
Good morning,
Ingredients:
Yellow Corn Taco Shells
Chicken
Chicken Broth
Red and Green Pepper
Tomatoes
Onion
Garlic
Olive Oil
Pepper Jack Cheese - shredded
Boil chicken in chicken broth with garlic until it is cooked enough to shred - once cooked fully - shred chicken.
slice pepper and cook in garlic butter (Giant Eagle has great garlic butter) until just a little less crisp than raw. squeeze tomato over pepper mix including tomato juice stir and cook on low for about 5 minutes OR USE THE BJ FRESH SALSA HERE
Preheat the yellow corn taco shells in the microwave before stuffing with chicken and pepper mix roughly 30 seconds or so depending on microwave voltage (MINE IS 1000w)
Heat a frying pan filled with olive oil to a temperature that will fry the corn shell - you want a deep-fried taste without deep frying.
Wrap chicken, pepper mix in preheated yellow corn taco corn shell and fry in olive oil.
Serve with avocado slices and El Salvadorian Crema - you can use sour cream but Crema will enhance the taste. CREMA CAN BE FOUND IN MEXICAN STORES and I had planned on going into Lorain for some but never got to it.
Enjoy
--
Rob Cook
Armando finger shredded his chicken and that's how he's always done. There was not one chunk of chicken so it rolls really nicely.
Mexican Blend will be better but cheddar was fine this time.
Paper towels under and over the corn tortillas. 3 or 4 at a time which gives me time to roll and be ready for the next batch.
This is how I learned the 1 minute in the microwave my friends told me was WRONG. These were like chips. I lowered it to 30 seconds and it was perfect.
This was my first attempt,WRONG! but you get the idea
This was the more correct way to roll if you are one handed...or even if you have two.
Much better!
So there is not a lot of Olive Oil in the pan but it does need to be heated first. Then lower the temps.
