Taquitos de pollo

Ingredientes

• 6 white corn tortillas
• 1 cup shredded chicken
• avocado oil (or cooking oil of choice)
• Mexican crema (sour cream or crème fraîche)
• romaine or ice berg lettuce (sliced)
• cotija queso or Feta cheese (crumbled)
• salsa of choice
• pickled onions

Preparación

1. 1

   Place a dry skillet (or comal) over medium heat and pre-heat the tortillas briefly (say 10 seconds on each side). This will simply allow you to roll your taquitos without the tortillas breaking.

2. 2

   Add roughly 1/2 inch worth of avocado oil (or cooking oil of choice) to a skillet, and heat up over medium heat. To test the temperature, dip a tortilla and if it sizzles nicely, you're all set.

3. 3

   Place about 2 1/2 tablespoons of shredded chicken towards the edge of each tortilla, roll them tightly to close. Insert one or two wooden toothpicks in order to keep them tightly wrapped while frying. Top tip: if you don't have any toothpicks on hand (I ran out here, in fact), wrap and fry your taquitos right away with the seam down first (it'll crisp up and remain closed thereafter).

4. 4

   Fry taquitos until crisp and golden all over, about 3 to 4 minutes on each side. Remove from pan, and place on a paper towel-lined plate to drain briefly.

5. 5

   Serve immediately with toppings of choice, my one advice: be (extra) extra!