Chipotle Chicken Taquito “Enchilada-style”

Ingredients

Directions

  1. 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)
  2. Fry at 350°F until golden and an internal temperature of 165°F is reached.
  3. 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 Lbs. 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

  1. Season the chicken thighs with salt, pepper, cumin seed and coriander.
  2. In a stock pot over high heat, heat oil and sear seasoned chicken thighs.
  3. De-glaze with chicken stock and add remaining ingredients.
  4. Cover pot with aluminum foil and braise at 325°F for 30–45 min. until chicken is fully cooked and pull-apart tender.
  5. Remove thighs from liquid and pull, reserving refrigerated until use.