Mexican-Style Ranch Chicken Taquitos (Las Correa Style)

Name: Mexican-Style Ranch Chicken Taquitos (Las Correa Style)
Total time: 2400 s
Yield: Serves 8 servings
Ingredients: 2 cups shredded chicken (about 300 grams); 2 onions, peeled and thinly sliced into julienne strips; 13 jalapeño peppers, stemmed, peeled, seeded, and cut into thin strips; 2 red poblano peppers, seeded, stemmed, and thinly sliced into strips; 3 sprigs fresh epazote, finely chopped; 3 cloves garlic, peeled and finely chopped; 4 tablespoons pork lard (from carnitas) (about 60 grams); Salt, to taste; 32 warm corn tortillas; Enough oil for deep frying; Spicy homemade red salsa; Spicy homemade green salsa; Pickled onions, thickly sliced

MARTÍN GERARDO RAMÍREZ CORREA @cook_9223802

San Diego de Alejandría, Jal. y León, Gunanajuato, México.

This is a simple recipe for using up leftover party or harvest food. At home, my aunts would shred the chicken left over from making mole, fry it with onions and strips of red jalapeño or cleaned red poblano peppers. They would brown the mixture and serve it with two salsas and pickled onions.

MARTÍN GERARDO RAMÍREZ CORREA @cook_9223802

San Diego de Alejandría, Jal. y León, Gunanajuato, México.

Saved

Ingredients

40 minutes

Serves 8 servings

2 cupsshredded chicken (about 300 grams)
2onions, peeled and thinly sliced into julienne strips
13jalapeño peppers, stemmed, peeled, seeded, and cut into thin strips
2red poblano peppers, seeded, stemmed, and thinly sliced into strips
3 sprigsfresh epazote, finely chopped
3 clovesgarlic, peeled and finely chopped
4 tablespoonspork lard (from carnitas) (about 60 grams)
Salt, to taste
For the tacos:
32warm corn tortillas
Enough oil for deep frying
For serving:
Spicy homemade red salsa
Spicy homemade green salsa
Pickled onions, thickly sliced

Saved

Steps

40 minutes

1

First, make the taquito filling. Mix all the filling ingredients together. Heat a pot with the pork lard, then sauté the peppers, onions, and garlic until they are translucent. Add the remaining ingredients and cook for five minutes.
2

Once the filling is ready, let it cool slightly. Using a spoon, fill the tortillas and roll them up tightly like flautas. Set aside and repeat with all the tortillas. Remember, serve four taquitos per person.
3

Once all the taquitos are rolled, start frying them in the oil. Place them seam side down first so they don't unroll. When they are lightly browned, turn them over carefully to keep them rolled up.
4

After frying, drain the taquitos. Place four taquitos per person on a flat plate. Put the pickled onions in the center of the taquitos, and add one salsa on one side and the other salsa on the other side, so you get a tricolor or flag effect. Serve hot. Bring to the table and serve with extra salsa or guacamole if desired.