¿Mejor que los tacos? Estos taquitos de pollo crujientes
Tal vez sea nuestro algoritmo, pero estamos siendo inundados de videos de tacos bien rellenos y crujientes. Se llaman taquitos, y después de probar el platillo mexicano, entendemos perfectamente por qué todos fríen sus tacos. ¡Ay, caramba!
Maybe it's our algorithm, but we are being flooded with videos of well-filled, crispy tacos. They are called taquitos, and after tasting the Mexican dish, we understand all too well why everyone is deep-frying their tacos. ¡Ay, caramba!
Mexican cuisine is still not well represented in the Netherlands; it is much more than the Tex-Mex version most of us grew up with. It is aguachile, horchata, barbacoa, pozole, and taquitos. Basic ingredients in Mexican dishes are lime, tomato, avocado, and cilantro—so much cilantro.
Filling and toppings
The filling of these taquitos is shredded chicken, but you also sometimes see them with ground beef or chili con carne. Shredded chicken is the easiest to use, and no sauce is even necessary for it. After all, you don't fill taquitos with sauce. This is how they are served to this day at the El Indio Mexican Restaurant in San Diego, perhaps the birthplace of taquitos (although there are doubts about where the crispy taco really originated).
Various toppings add flavor to the dish: guacamole, crema (sour cream), iceberg lettuce, salsas, and Mexican cheeses such as queso fresco and cotija.
Recipe for chicken taquitos
- Bring a pan of water to a boil and add the halved onion, 2 cloves of garlic, and 2 bay leaves, along with a stock cube.
- Cook 400 grams of chicken breast for 25 minutes until done, then let it cool slightly before shredding. Tip: use a hand mixer for this; it goes nice and fast.
- Heat 12 corn tacos in the microwave so you can easily roll them up. Fill the tacos with shredded chicken and roll them up. Tasty variation: add a little mozzarella for a cheesier version. Keep the tacos warm and soft with a damp tea towel to prevent them from tearing.
- Pour a layer of oil into a frying pan and heat over medium heat. Place the taquitos seam-side down in the hot oil so that the seam sears shut. Turn them over after 5 minutes and fry the taquitos until golden brown and crispy all around.
- In the meantime, prepare your toppings: mix 125 grams of sour cream with 2 tablespoons of whipped cream, make your guacamole if desired, and cut the iceberg lettuce into thin strips.
- Serve the taquitos with sour cream, thinly sliced iceberg lettuce, and guacamole. Crumble feta on top and finish with lime wedges. Not traditional, but delicious: pickled red onion for a fresh twist!