Chicken Taquitos with Chipotle Salsa and Guacamole
"Crispy taquitos stuffed with flavorful chicken and cheese, topped with homemade chipotle salsa and guacamole. Easy and incredibly delicious!..."
INGREDIENTS
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Corn tortillas (I used 6-inch tortillas)
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Oil, for frying (or cooking spray for air-fried taquitos)
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1 28-ounce can crushed tomatoes (or whole peeled tomatoes, juices included)
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3 chipotle peppers in adobe (or 1 small jalapeño)
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1 medium onion, roughly chopped
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Few cloves of garlic, roughly chopped (use more or less if you’d like)
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Big handful of fresh cilantro (use less or more if you’d like)
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Juice from a lime (or two)
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Flaky kosher salt to taste
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3 ripe Hass avocados
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1/2 cup onion (color doesn’t matter), roughly chopped
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1 fat garlic clove (use however much you want)
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1 jalapeno, rouchly chopped (keep the membrane and seeds for more heat if you’d like)
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1 handful of fresh cilantro (use however much you like)
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Juice from a lime
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Pinch of cumin
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Pinch of ground coriander
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Flaky kosher salt, to taste
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14 ounces cooked chicken, shredded and chopped
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1 teaspoon granulated onion
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1/2 teaspoon granulated garlic (optional)
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1/2 teaspoon cumin
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1/2 teaspoon ground coriander
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1 teaspoon Taco seasoning
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2 teaspoons Mexican oregano
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1 1/2 teaspoons chili powder
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Flaky kosher salt, to taste
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Black pepper, to taste
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2 tablespoons adobo sauce
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1/4 cup sour cream
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1/2 cup cheese, shredded by hand
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2 tablespoons fresh cilantro (optional)
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Sour cream
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Mexican crema
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Fresh cilantro
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Cotija cheese
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Shredded lettuce
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Fresh tomatoes, chopped
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Lime wedges
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