GOOD DIPPING SAUCE FOR TAQUITOS RECIPES

Steps:

• Mix sour cream and mayonnaise together in a bowl. Mix dry ingredients in a separate bowl. Add dry spices to sour cream and mayonnaise mixture stir to combine, cover & refrigerate for 2 hours to allow flavors to meld. Can be made day before.
• Taquito instructions: Heat oil in frying pan. Add one corn tortilla and fry for just a second, then turn and repeat. Place tortilla on a paper towel lined cookie sheet fitting about 6-8 per sheet. Place another paper towel over the tortillas and repeat with the rest until all are cooked. Sprinkle Salt over the tortillas as you go.
• Once all the tortillas have been lightly fried and are soft, take shredded chicken and place on center of tortilla in a line. Gently roll tight and place seam side down on another cookie sheet, each one snug to the other to keep shape. Repeat until all the taquitos are rolled.
• Heat an electric skillet or griddle between 300-350 degrees and oil surface generously. Place one taquito seam side down, add another right up against it and continue until you have a row across the skillet and taquitos are secure. Continue another row if you have room (I can generally cook about 25-30 at a time) Check the first taquito by rolling or using tongs to make sure seam is secure before turning. Roll taquitos left to right and let them cook 1-2 minutes, then roll again until they are secure and golden.
• Serving: This recipe makes 45 nice size taquitos. I will cut them in half as appetizers. Place Dip in the middle of a tray or large plate and surround the taquitos around the dip.

Steps:

• To make the sauce: Add tomatoes, onion, garlic, salt, bullion cube, and chiles to a blender; blend until smooth.
• In a sauce pan heat 1-2 teaspoons of vegetable oil over medium heat.
• Add sauce and simmer about 5-10 minutes.
• Reserve 1/4 cup of sauce for filling.
• To make filling: Mix shredded meat and reserved sauce together will.
• Heat vegetable oil for frying in a deep fryer or tall saucepan to 350-375°F.
• To make taquitos: Wrap 12 of the tortillas in a kitchen towel and put in microwave for 2 minutes. Keep tortillas wrapped in towel while making taquitos so they don't dry out.
• Place one tortilla on the counter in front of you and add shredded meat mixture in a line across the tortilla on the side closest to you, but not all the way on the edge (about 2-3 tablespoons of mixture. Begin to roll tortilla around mixture, rolling away from you (try to roll as tightly as possible so that the filling doesn't fall out during frying). Taquito should resemble a fat cigar (the sides are not folded in--they are just left open). Pierce with a toothpick through the center of taquito to keep from unrolling.
• Add each taquito to oil as you go or they will dry out and crack.
• Do not crowd oil too much. I usually cook about 6-7 at a time.
• Feel taquitos with tongs as they cook. When they are hard, remove and drain on paper towels (about 5 minutes). I usually line a large bowl with paper towels and drain all of the taquitos vertically so that all of the excess oil can drain out.
• When those 12 tortillas are done, heat up the remaining 12 in the same towel and repeat. The reason I don't heat up all 24 at the same time is because the stack is so thick that the top and bottom few tortillas dry out and the middle ones are not cooked enough and will crack when you try to roll them.
• When all of the taquitos are finished, put as many as you want per serving on a plate (I usually serve 5-6 per person); top with sauce.
• Add shredded lettuce and sliced onion.
• Top that with a few spoonfuls of sour cream (or if you are like me, more than a few).
• Sprinkle with queso fresco.
• Yum!