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Chicken Taquitos
Used with permission from Chef Stuart Irving Cobre Restaurant located in Vancouver, B.C.
Chicken Taquitos Serves 4
Alterations should be made to fit with your dietary needs. Please
consult with your medical team before you attempt to make this recipe.
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1 carrot, cut in small chunks
3 stalks celery, cut in chunks
1/2 white onion, cut in chunks
1 bay leaf
salt to season
4 free range, boneless skinless chicken breasts
12 6” white corn tortilla shells
1 cup corn oil
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Instructions:
- To Poach Chicken
- Bring water to boil with rough cut carrot, celery, onion and bay leaf
- Turn down to simmer and add salt to season
- Lay in chicken breasts
- Poach until just cooked, nice and moist
- Set aside to cool
- To Assemble
- Heat a small amount of corn oil in fry pan
- Quickly blanch tortilla shells
- Lightly season with salt
- Shred chicken breasts (can use 2 forks to do this)
- Roll 1/12 of the chicken in the tortilla shell
- Shallow fry until golden brown
- Set onto paper towels to drain off oil
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