Heat up the taquitos according to the instructions on
Put the chicken breasts in a 4-quart
NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (
In a large bowl combine chicken, enchilada sauce, cheese, onion, chilies
/4 cup cheese with chicken.
Heat tortillas one at
killet over medium heat; add chicken. Cover skillet and cook until
ilantro and green onions. Add chicken and cheese and combine well
Place prepared chicken in a bowl and toss
Place chicken in medium saucepan of lightly
nd green onions. Add the chicken and cheese; mix thoroughly.
OT, add two large (rinsed) chicken breasts.
Add Chef Merito
nto slow cooker; pour in chicken broth. Season with paprika, salt
resh.
Meat Prep: Cut chicken into bite sized pieces.
Add salt to taste. Combine chicken and sauce. Cool.
Lay
owl, mix together the shredded chicken, cheese, green salsa, and onion
medium bowl, combine the chicken and salsa, and mix thoroughly
Heat oil and brown flour; add tomato sauce and mix well. Add chicken and stir until hot; reduce heat to low. Wrap 6 tortillas in paper towel and warm in microwave (about 60 seconds) until soft (be sure to pull each tortilla apart first then re-stack before warming). Spoon mixture onto tortillas (about 1 teaspoon) and roll into taquitos form. Fry tortillas over medium-high heat until golden brown. Serve with guacamole. Makes about 2 dozen.
Poach chicken breasts until tender.
When cooled, remove meat from bones in small pieces.
Mix meat, 1 can salsa, cumin and heat. Heat oil in small skillet.
Dip tortillas in oil to soften.
Drain on paper towels.
Put small amount meat mixture in center of tortilla, roll and secure with a toothpick.
Reheat oil, fry taquitos until crisp.
Drain on paper towels.
Mash avocados and mix with salsa.
Salt and pepper to taste.
Heat oil until hot, saute ground spices (A) until fragrant.
Add in cinnamon stick, cloves and star anise.
Fry for 1-2 minutes.
Add onions, tomato paste and potatoes.
Stir-fry well.
Mix in water and tomatoes.
Cook until mixture starts to boil.
Reduce heat and simmer until chicken is tender and gravy turns thick.
Add seasoning to taste and serve this spiced curry dish with bread slices or with plain rice.
Simmer chicken in water for 20 minutes.
Remove and cool. Shred.
Saute green onions and garlic in oil slightly.
Stir in chicken, tomatoes, broth, flour, cumin, oregano, chili powder and salt.
Simmer 3 to 5 minutes.