I remember the first time I had a taquito. It was in a hole in the wall type restaurant (aren't those the best?!?) I can almost taste the crispy corn shell with the juicy tender meat dipped in the perfect creamy guacamole. My mouth is watering now, how about you?
These totally hit the spot! They are a cinch to make and have all the crispiness of the fried ones.
So wash them mitts, lets get cookin'.
16 corn tortillas
2 chicken breast
1/4c taco seasoning (homemade or otherwise)
1c Monterey jack cheese, grated
1/4c coconut oil, melted
In a crock pot place the chicken and seasoning with a 1/4c water. Cook on high for about 4 hours.
Preheat oven to 400F.
Shed the chicken and mix in the liquid. You want the chicken moist but not watery so remove juices as needed. Add in the grated cheese. Wet two paper towels placing one on a large plate put three tortillas then cover with the other wet paper towel. Microwave for 25-30 seconds. You are wanting to soften them so they will roll easily and not tear. Take 2 tablespoons of the chicken and cheese mixture and place on one tortilla, roll up and place on a cookie sheet. Repeat these steps until you have rolled all the tortillas. Using a pastry brush, brush each one with coconut oil. Bake for about 15-20 minutes until golden brown and crispy. Serve with hot sauce and guacamole. Enjoy.