Hartsons Deep Fried Chicken Taquitos Homemade Recipes

Steps:

• In CROCK POT, add two large (rinsed) chicken breasts.
• Add Chef Merito Chicken Marinade, Marinador para Pollo to crock pot. Coat both sides of chicken (alternate seasonings can be substituted as desired. If a dry seasoning is used, add 6 oz chicken broth to crock pot).
• Set crock pot on HI and cook 4 hours, turning at least once.
• Remove chicken and shred (ok to let chicken cool). Set aside.
• Heat oil in deep fryer to 352 degrees F. Use caution.
• In bowl, combine 2 cups Instant Mesa Corn Flower and 1 1/2 cup water. Mix 2 minutes or longer. Mix should form lightly into a ball. Add more water if needed 1 teaspoon at a time. Cover mixture when not in use with a damp towel.
• Remove approximately 1 1/2 oz (a small ball in the hand) and form into a ball. Place on tortilla press lined with plastic, both sides. If no tortilla press, you can place a piece of plastic on a smooth table, place the ball of mesa dough on top, place another piece of plastic on top followed by a hard smooth surface. compress together evenly for a thin layer. [zip lock bags work well as the plastic top and bottom. Simply cut away rought zip lot tops].
• Gently remove the top plastic cover from flattened flour mesa. Now, gently place flour mesa on open hand and peel back other piece of plastic (bottom cover). Place pressed flour mesa back onto one piece of plastic.
• ADD shredded chicken mix to pressed flour mesa lengthwise approximately 1/4 inch wide and 1/4 inch high on 1/3 area closest to you.
• Lift plastic from counter and fold flattened flour mesa area closest to you over the chicken mix away from you allowing the flattened flour mix to fold over and off of plastic. Use fingers (not thumb) to push-roll the flattened flour mesa over itself until you have a complete roll.
• Place a toothpick into end of flattened flour mesa to hold it on itself. Carefully move to a holding area.
• Repeat steps for additional flour mesa rolls.
• place 3 rolled flour mesa chicken rolls into deep fryer at a time and carefully deep fry for 5-6 minutes.
• Remove from oil ad drain.
• Plate 3 taquitos. Remove toothpick.
• Add mix of cheeses to top. If needed, microwave to melt approximately 30 seconds.
• Serve as is or add your favorite toppings (Onion; Guacamole; Enchilada sauce; Green Onion; etc.).

Steps:

• Add enough oil to a heavy bottom straight-sided pan to come 2 inches up the sides. Heat over medium heat to 350 degrees F on a deep-fry thermometer.
• Meanwhile, mix together the chicken, Cheddar, 1/2 cup salsa and the cumin in a medium bowl. Spoon about a 1/4 cup of the mixture into the center of each tortilla. Roll the tortillas tightly around the filling and secure with a toothpick.
• Working in batches of 2 or 3 at a time, place the taquitos in the hot oil and fry, flipping as needed to brown evenly, until crispy and golden brown, about 3 minutes. Using tongs, remove the taquitos to a paper-towel lined plate to drain. Continue with the remaining taquitos. Serve alongside salsa and sour cream for dipping, if desired.

Steps:

• Heat oil in a deep-fryer to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the shredded chicken, cheese, green salsa, and onion. Spoon about 1 1/2 tablespoons of the mixture onto tortillas, or enough so that when rolled up, each one is about 1 inch wide. Filling should not come to close to the ends, or it will fall out. Secure rolls with toothpicks.
• Fry rolls 4 or 5 at a time so there is enough room between them for even cooking. Cook for 3 to 5 minutes, or until golden brown. Once they float, I leave them in for about another minute. If the taquitos are not crisp when cool, you haven't cooked them long enough. Drain on paper towels. Serve with sour cream, salsa and guacamole for dipping.

Steps:

• In a large bowl combine chicken, enchilada sauce, cheese, onion, chilies and garlic salt. Mix well and set aside.
• In a small skillet, heat oil. Use tongs to dip each tortilla in oil for about 5 seconds on each side. Drain on paper towels. Keep warm.
• Place 2 tablespoons of chicken mixture onto each tortills. Toll tortillas as tightly as possible and hold closed with a toothpick.
• Heat additional oil in skillet. Deep fry taquitos until browned (about 1-5 minutes depending on how crisp you want them). Drain on paper towel and serve with sour cream, salsa, or guacamole.
• Serve 2 taquitos per person.
• To freeze: Prepare taquitos as directed. Allow to cool and place on a baking sheet. Freeze until firm and then transfer to a freezer bag.
• To serve: Microwave to thaw and reheat.