Kitchen Kouture Carnita Or Chicken Taquitos Recipes

BAKED CHICKEN TAQUITOS

Steps:

• Preheat oven to 425°F and oil a baking sheet. Heat olive oil over medium heat in a skillet. Add onion and cook until starting to soften and turn translucent, 3 to 5 minutes. Add garlic, cumin, paprika and salt. Stir to combine and cook 2 to 3 minutes longer, until fragrant. Take from heat and stir in cilantro and chicken. Set aside.
• Bring chicken broth to a simmer in a skillet or pot wide enough to hold tortillas. When broth simmers, dip tortillas briefly, one at a time, just to soften, 1 to 2 seconds. Lay tortilla on a work surface and spread 2 or 3 tablespoons chicken mixture over bottom third. Top with a tablespoon of cheese and roll up. Place seam side down on the baking sheet. Repeat with remaining tortillas. Spray or brush tortillas lightly with oil and bake until crisp and lightly browned, 12 to 15 minutes. Serve immediately.

CHICKEN TAQUITOS

Steps:

• Add cream cheese, salsa and sour cream to a mixing bowl and stir until smooth. Add remaining ingredients (except the tortillas) and toss to combine. Taste and add more seasoning, if needed.
• For corn tortillas, heat a non-stick griddle over medium high heat. Cook tortillas for about 15 - 30 seconds on each side until soft and pliable. Remove tortillas to a plate covered with tinfoil to keep them warm and pliable.
• Place a large spoonful of filling in a line along each tortilla and roll tightly. Secure with a toothpick if needed.
• Baked Taquitos: Preheat oven to 425 degrees F. Spray the tops of the tacos with cooking spray , or brush them lightly with oil. Bake for 15-20 minutes or until the shells are crispy.
• Fried Taquitos: Add about 1 1/2 inches of oil to a large skillet and heat to medium-high. Once hot (the tortillas should sizzle immediately when added to the oil). Fry the taquitos in small batches, for a few seconds on each side, rotating them as they cook, until they are golden and crispy on all sides. Place them on a paper towel lined plate.
• Serve taquitos with guacamole, salsa and sour cream.

BUFFALO CHICKEN TAQUITOS

Steps:

• Preheat oven to 425 degrees.
• In a small sauce pot over medium low heat, melt butter.
• Add cajun seasoning, garlic powder. Stir to combine and cook for 1 minute.
• Add cream cheese and stir until melted and completely combined with butter and spices.
• Wisk in hot sauce and milk and simmer for 5 - 8 minutes. Add salt to taste. Combine chicken and sauce. Cool.
• Lay out a tortilla; fill with about 1/4 - 1/3 cup chicken and 2 tablespoons of mozzarella cheese.
• Tightly roll up taquito and place seam side down on a greased baking sheet; repeat until chicken is gone. Note: To keep the tortillas rolled, place a few dabs of water on the overlapping end.
• Brush taquitos with vegetable oil on all sides.
• Bake for 12-15 minutes; rotate them every 5 minutes, until golden brown.
• Serve with blue cheese dressing and celery sticks.

KITCHEN KOUTURE CARNITAS

Steps:

• Preheat oven to 300 degrees.
• Place roast on heavy duty foil inside a roasting pan.
• Cut slits into top of the meat so seasoning can slip into the meat.
• In a bowl combine all ingredients and spread on top of the roast.
• Seal foil securely and place roasting pan in the oven.
• Cook for 3.5-4 hours (meat should be so tender it falls apart).
• Use 2 forks and shred roast while still warm.
• In a skillet warm up a small amount of oil and crisp meat up for a few minutes.
• Serve with corn tortillas, guacamole, salsa & grilled onions.

CHICKEN TAQUITOS

Steps:

• In a large bowl combine chicken, enchilada sauce, cheese, onion, chilies and garlic salt. Mix well and set aside.
• In a small skillet, heat oil. Use tongs to dip each tortilla in oil for about 5 seconds on each side. Drain on paper towels. Keep warm.
• Place 2 tablespoons of chicken mixture onto each tortills. Toll tortillas as tightly as possible and hold closed with a toothpick.
• Heat additional oil in skillet. Deep fry taquitos until browned (about 1-5 minutes depending on how crisp you want them). Drain on paper towel and serve with sour cream, salsa, or guacamole.
• Serve 2 taquitos per person.
• To freeze: Prepare taquitos as directed. Allow to cool and place on a baking sheet. Freeze until firm and then transfer to a freezer bag.
• To serve: Microwave to thaw and reheat.

BAKED CREAMY CHICKEN TAQUITOS

Steps:

• Preheat your oven to 425°F Line a baking sheet with parchment paper.
• In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic. Once combined, stir in the cilantro and green onions. Add the chicken and cheese; mix thoroughly.
• (If you decided to prep this in advance, refrigerate the mixture at this point until ready to continue.).
• Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 20 - 30 seconds).
• Spoon 2-3 Tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.
• Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone. Make sure the taquitos are not touching each other. Spray the tops lightly with cooking spray and sprinkle with kosher salt.
• Bake for 15 - 20 minutes or until crisp and golden. Serve with salsa, sour cream or guacamole.
• **To freeze: Before baking, chill the taquitos on the baking sheet in the fridge. Once completely cooled, wrap each taquito individually with plastic wrap. Place in a labeled freezer bag and freeze. To bake a frozen taquito (no need to thaw first): Preheat oven to 425F and bake for 20 minutes.

KITCHEN KOUTURE CARNITA OR CHICKEN TAQUITOS

Steps:

• In a bowl, mix everything except tortillas together.
• Line a cookie sheet with foil.
• Spoon mixture into a tortilla, roll up, with seam side facing down on a cookie sheet.
• Flash freeze in the freezer for about 30 minutes.
• Fry, bake, or put in a ziplock bag and freeze for later.