Ingredients
- 12 each 10" Fry-Ready Tortilla (37183)
- 18 oz. Chipotle Braised Chicken see related recipe
- 2 1/2 cup Smoky Mozzarella, shredded
- 6 cup Salsa Rojo
- 1 1/4 cup Oaxacan Crema
- 1 1/2 cup Cotija Cheese, crumbles
- As needed Fresh Cilantro, leaves
Directions
- To prepare one Chipotle Chicken Taquito, top one 10" Fry-Ready Tortilla with 1.5 oz. of pulled Chipotle Chicken and 3 tbsp. of smoked mozzarella and roll into taquito shape. (Use toothpicks to help hold the shape if needed, removing after frying)
- Fry at 350°F until golden and an internal temperature of 165°F is reached.
- Serve 1 taquito per order. Top crispy taquitos with 1/2 cup of salsa rojo, 3 tbsp. of Oaxacan crema, 1 tbsp. cotija crumbles and fresh cilantro as needed. Serve hot.
Ingredients- 2 lb. Chicken Thighs, boneless, skinless
- 1 tsp. Black Pepper
- 2 tsp. Kosher Salt
- 2 tsp. Ground Cumin
- 2 tsp. Ground Coriander
- 2 tsp. Canola Oil
- 2 cup Chicken Stock
- 2 cup Water
- 7 oz. Chipotle In Adobo, prepared
- 2 Tbsp. Granulated Sugar
Directions
- Season the chicken thighs with salt, pepper, cumin seed and coriander.
- In a stock pot over high heat, heat oil and sear seasoned chicken thighs.
- De-glaze with chicken stock and add remaining ingredients.
- Cover pot with aluminum foil and braise at 325°F for 30–45 min. until chicken is fully cooked and pull-apart tender.
- Remove thighs from liquid and pull, reserving refrigerated until use.
