A Complete Mexican Cuisine
Baked Chicken Taquitos, Tortilla Soup & Salsa Verde
My Aunt Blanca came to Florida to visit while her daughters was just a wee one. She felt so at home she offered and wanted to cook for us. I learned so much of my love for Mexican cooking from her. I may have added or adjusted as years have gone by. But her love and soul has never left my form of cooking. When I make these I make at least 100.
Ingredients for Cooking Chicken for Taquitos:
- 6 Thawed Boneless Skinless Chicken Breasts
- 2 Thawed Boneless Skinless Chicken Thighs
- 1 16OZ of Low Sodium Chicken Broth
- 3 Shots of Good Tequila
- 6 Cloves of Garlic
- 1 LG Handful of Cilantro (Stems and all)
- 2 Serrano Peppers
- 1 Packet of Goya Sazon Packet
- 2 Limes
- 1 Lemon
- 1 Pinch of Salt
- 2 TBSP of Black Pepper
Directions to cook Chicken:
Once Chicken is thawed, Grab your self a Large Soup Pot, Add all ingredients and bring to a slight rolling boil for about 15 -20 minutes until Chicken is cooked. Do not over boil or over cook. You want it tender enough to pick Chicken from the Mixture and Shred the Chicken.
*Leave all Ingredients in pot except Chicken*
Pull Chicken and let cool & drain it’s juices. Then you’ll shred the Chicken, and place aside.
Set & leave liquid and ingredients beyond chicken aside for later. This recipe leaves nothing to waste.
Ingredients for Rockin Pico de Gallo
- 10 TBSP of Lemon or Lime Juice
- 6 Diced Cloves of Garlic
- 2 Handfuls of Fresh Cilantro
- 3 PKG of Diced Cherry Tomatoes ( You may substitute any tomatoes)
- 1 1/2 Diced Purple Onion
- 1 Diced Yellow Bell Pepper
- 1 Diced Orange Bell Pepper
- 1 Diced Poblano Pepper
- 1 – 2 Diced Jalepenos
- 1 Diced Serrano Pepper
- Salt, Pepper, Garlic powder to taste
Directions to make Pico de Gallo:
Combine and Mix all ingredients and let it sit and Marinate.
Additional Ingredients needed for Chicken Taquitos:
- 3-4 Packages of Corn Tortillas
- 2 Packages of Shredded Mexican Cheese
How to Assemble Taquitos:
Start with microwaving 5-10 corn Tortilla in a damp cloth for 10-12 seconds, next you’ll pull a Tortilla and spoon a Tablespoon of Pico De Gallo in a line inside the Tortilla, then add Some of your shredded Chicken mixture and some Cheese. Now roll your Tortilla into a roll. ( Should be slightly smaller than a roll of quarters) Use a Tooth pick to keep it rolled and together. Repeat until all chicken has been used.
Bake your Taquitos for 10 -12 mins at 325 Degrees. You can also fry until crispy.
Now what to do with your Broth from Chicken?
Making Tortilla Soup with Broth from Chicken
Take your Mixture from boiling your Chicken and strain your ingredients and place your ingredients in a blender besides limes and lemons.
Remaining Ingredients for Tortilla Soup Base:
- 5 Big Tomatoes Quartered or 3-4 cans of Rotel
- 1 Small Onion Quartered
- 1 Small Handful of Cilantro
- 3 Garlic cloves
- 4 TBSP of Cumin
- 3 TBSP of Paprika
- 5 TBSP of Chili Powder
- 2 TBSP of Garlic Powder
Additional Ingredients for Soup Toppings:
Add all above Ingredients into blender and blend together and add back to Soup pot and bring to rolling boil. Then lower Temp to medium heat and cook For 30 mins
- 2-3 Cooked and Shredded Chicken Breasts
- 1 Pack of Baked or Fried Corn Tortilla cut into Strips
- 1 -2 Sliced Avocado
- Sour Cream
Serve Soup in a bowl and add your choice of Toppings. I suggest all of the above as I like the abundance of flavor. Now nothing from this Recipe has gone to waste.
- 8 Tomatillos
- 3 Serrano Peppers
- 1/2 Small white Onion
- 2 Garlic Cloves
- 1 Handful of Cilantro
- Juice of a 1/4 of a Lime
- Salt & Pepper to taste
Directions to Make:
First take skins of of Tomatillos & Garlic, Place Tomatillos, Garlic, Serrano Peppers, Onions on a cookie sheet pan and roast in oven until skins on Peppers are blackened lightly. Use a paper bag to remove some of the charred outsides.
Now take all ingredients and place in blender, and blend until all ingredients are consistency of a soup or salsa.