Well it’s no secret I love great food. But once upon a time I thought mexican/spanish food might just be my favorite. I LOVE some tacos, guacamole, pico de gallo and tortilla chips, fajitas, you name it! For the past couple of weeks I’ve had a hankering for taquitos. I actually don’t even remember having taquitos before but I knew I wanted some.
So I went online and saw how simple and easy they are to make, or so I thought, and decided to make and devour them. Now, don’t get me wrong it is a simple recipe, but the hardest thing I found rolling the tortilla. Mine didn’t come out quite as cylindrical as I would have liked, and the toothpick didn’t hold all of them together, BUT practice makes perfect. And boy were they delicious and worth it.
I’m no novice to guacamole, I love it and surprisingly my 4 year old son LOVES it too (sans tomatoes), and I’ve made pico de gallo once or twice before; but this time I actually thought to myself, “wow I think I might actually have this down.” They came out so well and flavorful. The lime juice and cilantro really create robust flavor.
While I still love Mexican food, many different dishes have been added to my list of faves. Life’s too short to put limits on what you enjoy, ergo I am a bonafide foodie!
Best Homemade Guacamole
2 ripe avocados; halved, seeded and peeled
1/4 tsp sea salt
1/4 tsp black pepper
1 tsp fresh lime juice
2 roma tomatoes (optional)
1 clove garlic, minced
1/2 to 1 small onion, chopped (you can use red onion too)
a few drops of hot sauce.
Dice avocado and then mash with a fork until it’s to your preferred consistency. Add the rest of ingredients and stir until well combined. Serve as an appetizer with chips or on top taquito.
Pico de Gallo Recipe
2 Plum or Roma Tomatoes, diced
1/2 Small Onion, diced
1/4 tsp fresh Garlic, minced
1 tablespoon Fresh Cilantro – chopped
Juice of 1/2 Lime
Salt and Pepper to Taste
Add all ingredients to a medium sized bowl and stir together until combined. Serve on the side and top taquitos.
Chicken Taquitos Recipe
1/2 lb Boneless Chicken Breast Tenderloin
1/4 tsp Powdered Garlic
1/4 tsp Black Pepper
1/4 tsp Seasoning Salt (Adobo or Lawry’s)
1/4tsp Chili Powder
1 tbsp Chief’s Green Seasoning
1/2 cup shredded Mexican Cheese Blend
12 Corn Tortillas (super soft variety)
1/4cup Fresh Cilantro
Season chicken with pepper, seasoning salt, chili powder, green seasoning, and garlic. Pan sear in olive oil until cooked through and set to side. When cooled, shred chicken.
IMPORTANT NOTE: Heat the corn tortillas by wrapping 12 of them in damp paper towels, and microwaving for 45 seconds; keep them covered in the warm damp paper towels as you assemble the taquitos, to keep them soft and pliable. – I did NOT realize to do this until after I already broke two dry tortillas.
Grab a warm tortilla and take a small amount of the shredded chicken and spread into a line at the bottom of the tortilla; top with cheese and cilantro leaves, and roll as tightly as possible upward; secure with a toothpick as you continue to roll the rest of the taquitos.