Chicken Taquitos w/ Creamy Hatch Chile Sauce

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Recipe By Brian Carson
Preparation and Recipe Edits by Matthew Wong`
Prep Time: 45 Minutes
Cook Time: 30 minutes
Serving Size: 3 people

Ingredients

Chicken Taquitos:

Cooked Tomato Sauce

  • 2 Tablespoons canola oil

  • 1 Tablespoons garlic, chopped

  • ¼ cup red onion, chopped

  • 1 cup tomatoes, chopped

  • 1 Tablespoon paprika

  • 1 Tablespoon coriander

  • 1 Tablespoon cumin

  • ¾ cups chicken stock

  • 1 can EF canned tomato sauce

  • 1 Tablespoon salt

  • 1 Tablespoon pepper

Shredded Springer Mountain Farms © Chicken Breast and Cheese Filling

  • 1 quart water

  • 1 Tablespoon salt

  • 1 Tablespoon pepper

  • 3 each Springer Mountain Farms © chicken breast, boneless and skinless

  • 2 cups Mexican cheese, shredded

Corn Tortillas

  • 2 quarts canola oil

  • 6 each corn tortillas 

Creamy Hatch Chile Dipping Sauce: 

  • 1 Tablespoon garlic, chopped

  • 1 can hatch chiles

  • ⅓ cup red onion, chopped

  • 2 cups chicken stock

  • 1 cup heavy cream

  • 1 Tablespoon cayenne

  • 1 Tablespoon coriander

  • ½ cup Mexican cheese, shredded

Plating Garnish:

  • 1 cup tomato, diced

  • 1 cup red onion, diced

Preparation

For Cooked Tomato Sauce:

  1. In a medium pot over medium heat, heat oil then saute garlic about 2 minutes until brown, stirring with a wooden spoon every 30 seconds

  2. Add red onions, tomatoes, spices, and chicken stock into pot. Stir well with wooden spoon then cook 2 minutes

  3. Add in tomato sauce, stir well with wooden spoon then cook for 3 minutes 

  4. Add salt and pepper into sauce and mix well with wooden spoon

  5. Turn heat off temporarily 

  6. Add Cooked Tomato Sauce carefully into blender and blend on high for one minute

  7. Turn heat to low, pour sauce into pot and cook another 3 minutes

  8. Turn heat off then set aside temporarily


    For Shredded Springer Mountain Farms © Chicken Breast and Cheese Filling

  9. In a medium pot over high heat, add water, salt, and pepper then boil chicken for 6-8 minutes and until internal temperature reaches 165 F

  10. Turn off heat and set aside chicken to cool for about 30 minutes

  11. In a medium sized mixing bowl, shred chicken with hands

  12. Add cheese and ½ cup of Cooked Tomato Sauce into mixing bowl and mix well with wooden spoon

  13. Set aside temporarily

    For Frying Chicken Taquitos

  14. In a large dutch oven over medium to high heat, add canola oil and heat to 350 F

  15. Using tongs, carefully dip tortillas one by one into oil quickly (to coat both sides with oil to prevent cracking) then spread out on clean cutting board

  16. Let tortillas cool for 5 minutes or until it’s not too hot to the touch

  17. Using a clean spoon, add ¼ cup Shredded Springer Mountain Farms © Chicken Breast and Cheese Filling onto one edge of all tortillas

  18. Fold edge of tortilla over filling then roll tightly

  19. Pin tortillas in the middle with a toothpick to hold in place

  20. Do steps 18 and 19  for all tortillas

  21. Using an oil thermometer, make sure temperature is at 350 F again before frying

  22. Using tongs carefully place all rolled up and filled tortillas in oil

  23. Fry for 2 minutes or until outside is crispy and cheese is melted=
    Note: Use splash guard on top of dutch oven to prevent oil spillage

  24. Once frying is done, turn heat off and use tongs to place Chicken Taquitos carefully onto paper towel lined sheet to soak up excess oil

  25. Carefully remove all toothpicks

  26. Set aside until Plating

    For Creamy Hatch Chile Dipping Sauce

  27. In a medium clean pot over high heat, place garlic, hatch chiles, onion, and chicken stock in, stir well with wooden spoon then cook 20 seconds

  28. Add heavy cream then cook 4 minutes

  29. Add cayenne and coriander, stir with wooden spoon, then cook for another 3 minutes

  30. Add in cheese, turn heat off and mix well with whisk

  31. Set aside for Plating

    Plating:

  32. On a large clean plate, place a spoon of Cooked Tomato Sauce from one side of the plate to the other forming a line

  33. Using tongs, stack 3 Chicken Taquitos in the opposite direction of the Tomato Sauce

  34. Stack 2 more Chicken Taquitos on top then 1 more to form a pyramid

  35. In a small sauce bowl fill with Creamy Hatch Chile Dipping Sauce 

  36. Garnish Creamy Hatch Chile Dipping Sauce with 1 Tablespoon of diced tomatoes and onions

  37. Serve and enjoy!

Matt Wong