Recipe and photo courtesy of V & V Supremo Foods, Inc.
Makes 12 servings
The Tomato Sauce:
4 Roma tomatoes
2 cloves garlic
¼ white onion
1 chipotle pepper in adobo sauce
1 T. chipotle adobo sauce
1 t. Kosher salt
½ t. black pepper, ground
1 t. vegetable oil
The Tomatillo Sauce:
10 tomatillos, husked and rinsed
1 serrano pepper, stem removed
¼ white onion
2 cloves garlic
Small bunch fresh cilantro
½ t. black pepper, ground
1 t. Kosher salt
1 t. vegetable oil
The Filling:
1 T. vegetable oil
1 c. rotisserie chicken, shredded
¼ c. white onion, diced
¼ t. Kosher salt
¼ t. garlic powder
¼ t. black pepper, ground
2 c. shredded V&V Supremo® Chihuahua Cheese®
1 T. cilantro, chopped
12 corn tortillas, warmed
12 toothpicks
½ c. vegetable oil, for frying
The Garnish:
1 8-oz. pkg. V&V Supremo® Queso Fresco, crumbled
¼ c. white onion, medium diced
¾ c. V&V Supremo® Mexican sour cream
1 T. cilantro, chopped
1. Place all the vegetables for both sauces in a large pot. Add about 8 cups water into the pot and bring to a boil over medium heat. Boil for 8-10 minutes. Drain and let cool.
2. For the tomato sauce, place Roma tomatoes, 2 garlic cloves, ¼ onion, chipotle pepper, adobo sauce, salt and pepper in the blender. Blend at high speed for 1 minute. Transfer sauce to a medium bowl. Set aside. Rinse out blender.
3. For the tomatillo sauce, place the rest of the boil vegetables, add cilantro, salt and pepper in the blender. Blend at high speed for 1 minute. Transfer sauce to a medium bowl and set aside.
4. Fry sauces separately by preheating, 1 teaspoon oil in a pot or pan over medium heat for 1 minute. Pour blended sauces in each pot. Simmer 3 to 4 minutes. Keep sauces hot over low heat.
5. For the filling, preheat 1 tablespoon oil in a large skillet. Add diced onion and sauté for 1 minute over medium heat. Add rotisserie chicken, garlic, salt, black pepper and cook for approximately 2 to 3 minutes. Turn off the heat. Let cool for about 2 minutes. Mix in cilantro, Chihuahua® cheese and. Divide mixture into 12 portions and set aside.
6. Fill each warm tortilla with about 2 to 3 tablespoons of chicken mixture. Tightly roll up each tortilla and secure with a toothpick, set aside.
7. To fry taquitos; preheat ½ cup of oil in a medium skillet over medium heat for 3 minutes. Fry taquitos in batches until golden brown and crisp, about 2 to 3 minutes. Transfer fried taquitos to a paper towel-lined plate. Remove toothpicks before serving.
8. Mix crumbled queso fresco with the diced onion in a medium bowl. Set aside.
To serve: Spoon about 2 tablespoons of red sauce over half of plate and green salsa over other half. Place 3 taquitos on top of sauce. Top taquitos the same way that the bottom sauce was done. Add sour cream down the middle between the two sauces. Sprinkle queso fresco and onion mixture over the sour cream. Garnish with cilantro and serve.
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