Shredded Chicken Taquitos with avocado lime cream and corn rice

Fast, easy, yums! 

I love tacos, all kinds, soft, crunchy, chimichanga style…tacos are amazing, easy and worth it. 

So for dinner I needed something very yummy so I decided that Shredded Chicken Tacos with an avocade lime cream would be good considering I had most of the ingredients on hand. 

Shredded Chicken Tacos:

  • 3 chicken breasts
  • bay leaf
  • 1 tbsp of whole peppercorns
  • 2 cloves of garlic
  • 1/4 medium sweet yellow onion
  • 1 tbsp of salt
  • 1/2 palm of cumin
  • 6 flour tortillas
  • 2 cups Vegetable Oil

Cooking: Place chicken, bay leaf, onion. salt, peppercorns and cumin with 6 cups of water in saucepan. Bring it to a boil over high heat and reduce to a simmer for 20 mins. Take out the chicken and let cool. Reserve the liquid (homemade chicken stock is always a good thing to have in the fridge).  Warm tortillas so they are pliable. Using a fork shred the chicken. 

Heat oil in a deep pan to about 350F. Take warm tortilla and place shredded chicken in the tortilla and then fold over (like a skinny burrito). secure with a toothpick. Place taquito in the oil and fry all sides evenly, about 2-3 mins. Take out of oil and place on a lined plate to drain extra oil. 

Avocado Cilantro Cream:

  • 1 avocado
  • 1/2 cup of sour cream
  • 1/2 bunch of cilantro
  • Juice of one lime
  • 1 jalapeno
  • Salt to taste

Cooking: Place all ingrediants in a small food processer or blender. Mix until smooth. Salt to taste. 

Yellow Rice:

  • 2 cups of rice
  • 3 cups of water
  • 2 goya yellow rice boullion
  • 2 tbsps of vegetable oil
  • 1/4 medium sweet yellow onion
  • 1/4 tsp salt
  • cilantro sprigs

Cooking: Heat oil in saucepan. Cook rice until lightly golden brown. Add water, boullion, onion, cilantro and salt. mix and bring to a boil. Once boiling cover and lower to a simmer. Cook for 20 mins. 

Buen Provecho! 

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