Taquitos by Carlos Recipe

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Carlos makes these when special guests and family visit and they are gone in no time. It's a great appetizer, especially when hot from the pan and dipped in his fresh salsa! (see Salsa by Carlos)
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  • 24 corn tortillas (6 inch diameter)
  • 6 cups shredded cooked chicken
  • 1 1/2 tablespoons chicken bouillon
  • 24 toothpicks
  • 6 cups oil (approximately)
  • Mix chicken bouillon with chicken.
  • Place approximately 1/4 cup of chicken towards 1 end of a tortilla.
  • Role the tortilla from the meat side as tightly as possible and use a toothpick to "stitch" the tortilla to itself and hold it together.
  • Repeat until all chicken is gone.
  • In a large skillet, place enough oil in pan to cover 1/2 of taquito laying horizontally.
  • Heat oil over medium-high heat.
  • Place taquitos in hot oil and fry until medium brown and tortilla is crispy.
  • Flip them over to brown other side.
  • Have a platter ready with paper towel for oil absorption.
  • Remove taquitos from oil and hold over pan to drain oil.
  • Place taquitos on platter and remove toothpicks before serving.
  • Serve hot with salsa.
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Taquitos by Carlos Recipe Reviews

taquitos by carlos

Average of 4.00 out of 5 stars
Rating of 4 out of 5.0 stars
Ratings (1)
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jwc User
Rating of 4 out of 5.0 stars
Reviewed By
"I used flour tortillas since I had trouble with rolling the corn ones without them breaking and baked them in a 400 degree oven to save a few calories. I sprayed them with cooking spray before baking. Very good! Kids loved them."
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