I'll have the #14. Nothing authentic here, just the feel of ordering a number from the menu of your local neighborhood American Mexican restaurant. Tasty, comforting and familiar, it's how Americans eat Mexican food but nothing like real Mexican food. I'm going to have to try some of those Mexican street foods I've seen on Anthony Bourdain's No Reservations but for now please enjoy your number 14.
What you will need for the Taquitos.
2 Lbs chicken breast cut up
1 red onion diced
1 red pepper diced
2-3 jalapeños diced
3 cloves of garlic minced
1 Tbs Mexican oregano
1 tsp ground cumin
Salt and Pepper to taste
Oil for frying
24 Corn tortillas
Heat your cast iron skillet over medium heat, add about 2 Tbs oil, chicken, onion, red pepper, garlic and jalapeños and cook until chicken is done and vegetables are soft about 8-10 minutes. Stir in the oregano and cumin. Add the chicken mixture to the food processor and pulse until coarsely chopped, set aside.
Prepare the tortillas for the filling. There are two ways to do this, restaurant style and nuke. To prepare restaurant style heat about ¼ cup oil in your skillet and place a corn tortilla in for about 3 seconds then turn over for another 2 seconds, remove and place on paper towels to drain. The corn tortillas really only need 5 seconds. To microwave place tortillas on a plate and cover with a damp cloth or paper towel and microwave for about a minute depending on your microwave. Please be careful here as you don't want to start a fire in your microwave.
Place about a tablespoon or so of the chicken mixture in a tortilla and roll tightly securing with a few toothpicks. I always make these too big. I just can't seem to make the small and tight. Oh well. Keep the tortillas covered while working to keep them pliable. Fry the Taquitos for a few minutes, turning after a couple of minutes until nicely browned.