4–6 green onions (no more than 1/2 cup), finely chopped (including the green part)
2 TBSP cilantro, finely chopped
3 garlic gloves, minced
1 small jalapeno, finely chopped
2 roma tomatoes, finely chopped
1 tsp chili powder
1/2 tsp cumin
1/2 tsp pepper
1/2 tsp kosher salt
1 tsp oregano
30 corn tortillas
olive or vegetable oil, for brushing the taquitos before baking
First cook the chicken breast in a large stock pot or in a crock pot.
If cooking chicken on the stove top, use 2-4 cups of broth.
Turning to the other side and fry until they become golden brown.
Take them out of the pan , then immediately put in the bowl with light brown sugar. Cover the shells completely. Place them on the upside down muffin tin. Repeat the same procedure with the rest of the circles.
If using a crock pot use about a cup of broth.
If cooking in the crock pot cook on high for 3 -4 hours.
Shred chicken once chicken has cooled. If using a stand mixer you do not need to shred the chicken before mixing.
Preheat oven to 425 degrees.
Next in a large mixing bowl, add chicken breast, softened cream cheese, green onions, cilantro, garlic, jalapeno, tomatoes, and all seasonings. Mix everything together until combined well.
Next, line a baking sheet with foil.
Then wrap 5 corn tortillas in parchment paper, at a time, and heat in the microwave on high for about 30 seconds, or until soft and flexible. Now add about 2 TBSP of chicken filling and spread it in the middle of a tortilla.Tightly wrap the tortilla and place seam side down. Repeat this process until all the chicken filling has been used.
Once all the tortillas are made, spray the tortillas with vegetable or olive oil. I use a Misto Sprayer for this step. You may also brush on the oil as well.
Cook for 25-30 minutes @ 425 degrees.
Serve oven baked chicken taquitos with a your favorite hot sauce, green sauce, sour cream, and/or avocado salad.
Note:If you notice the taquitos cracking or splitting as they cook, spray or brush on more oil as needed.
Sopa Azteca - Tortilla soup
6 Roma tomatoes I used more than most recipes, I used a variety from the farmers market this day
1 medium sweet onion sliced into thick rings
3 large cloves garlic skins on
1 serrano pepper optional
4 chile pasilla stems and seeds removed
6 to 8 cups chicken stock or broth for a thin broth, add 2 more cups
2 to 4 teaspoons Knorr tomato bouillon/chicken or chicken base optional
1 teaspoon mexican oregano crushed
1 teaspoon dried epazote or a small handful of fresh epazote if you can't find epazote, use cilantro or parsley
2 bay leaves
Salt and pepper to taste
5 to 6 cups of fried tortilla strips
6 to 8 ounces queso panela or queso fresco diced
1 avocado diced
Mexican crema or sour cream
Lime wedges or key limes sliced in half
Line a large skillet or comal with foil paper and preheat for a few minutes. Add the tomatoes, onions, garlic and serrano. Drizzle lightly with olive oil. Cook for 25 to 30 minutes, turning as needed. Remove the garlic after 15 minutes and let cool.
While the tomato mixture is cooking, preheat 1/4 cup of olive oil to medium heat for 2 minutes. When ready, add the dried chile pasilla and cook just for about 25 to 30 seconds. They should bubble up slightly and become aromatic. Remove from oil onto a plate lined with paper towels, set aside. Reserve pan with oil.
Once tomato mixture is ready, remove from heat. Remove skins from garlic.Transfer all of the ingredients to the blender, including 2 of the chile pasilla and 2 cups of stock or broth. Blend on high until smooth, strain into bowl with a wire mesh strainer. Cut the remaining chile pasilla into small pieces, set aside.
Pour half of the oil left in the pan from cooking chiles into a soup pot. Preheat to medium for a few minutes. Once it's hot, add the strained tomato/chile mixture in. Season with salt and pepper to taste. Reduce heat and continue cooking for 25 to 30 minutes, until it reduces and becomes thick.
When ready, add the bouillon, oregano, epazote, bay leaves and 4 cups of chicken stock/broth to the pot with tomato mixture. Stir well to combine. If you would like a more clear and thin broth, add the remaining 2 cups of broth now. Cook for another 15 to 20 minutes. Taste for salt. To plate, add tortilla strips and shredded chicken to the bottom of bowls. Ladle soup base over halfway up to tortilla strips. Squeeze in fresh lime, garnish with queso panela, crema, avocado and chile pasilla pieces. Yields 6 to 8 servings.
Note:And most importantly, if you want to serve this as a chicken tortilla soup, you must have some precooked shredded chicken. I like to add a full 1/2 cup to every bowl. So you will need about 3 cups total