Chicken
Taquitos |
My first remembrance of both taquitos an guacamole is from the mid 1950's. There was a proliferation of taco stands and offered tasty, zesty and cheep snack food and provided a hangout for teens. The taquito order was for 4 or 6 shredded beef-filled taquitos and they were served in a paper boat with a dollop of guacamole sauce. I noticed that some restaurants still offer the taquitos in a similar manner, as “Six, Shredded Beef or Shredded Chicken Taquitos topped with Cheddar Cheese and lettuce, Guacamole and Sour Cream on the side, then garnished with Spiced Carrots and a Jalapeno Pepper.” A bit more on presentation than the paper boat with a waxed paper liner of the 50's taco stand but certainly the same taquito. Literally a little taco, taquitos are a corn tortilla rolled tightly around some filling. They are very similar to flautas but a bit smaller in diameter. I consider taquitos and flautas similar in this - a taco strripped of all but the tortilla and meat filling, the flauta is not but a enchilada stripped of all but its tortilla and meat filling, and both are rolled tightly and then fried. I have enjoyed a similar dish in Mexico where a tortila is rolled around a bit of hoop cheese (queso blanco), rolled and fried. However, I think taquitos are more of an NorteAmerican dish than Mexican food but popular just the same. Most taco-stand taquitos seem to be made with a simple shredded beef filling. This recipe is for nice savory chicken-filled taquitos. Quick and simple to make, you can make your own personalized taquitos in a snap . |
Preparation Time : 1 hour Makes about 2 dozen taquitos |
Life Experience Recipe
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Ingredients:
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