Chicken Taquitos Dorados Ahogados
Chicken Taquitos Dorados Ahogados
Ingredients
For the Chicken Filling
- 1 tablespoon avocado oil
- 2 pounds shredded chicken breast
- 1 roma tomato, diced
- 1/4 cup white onion, diced
- 1 teaspoon garlic powder
- 1 teaspoon paprika
For the Salsa
- 3 roma tomatoes, ripe
- 1/2 white onion
- 2 jalapenos
- 2 garlic cloves
- 4 cups water, for boiling
- 1 cup water, for blending
- 1/2 teaspoon oregano, or to taste
- 1 teaspoon chicken bouillon powder, or to taste
- 1/2 teaspoon paprika, optional, for color
For the Taquitos
- 12 low carb tortillas, CarbBueno Whole Wheat tortillas recommended
- 1/2 cup avocado oil, for frying or baking, as needed
For Garnish (Optional)
- 1 cup shredded lettuce
- 1/4 cup purple onion, thinly sliced
- 1/2 cup Mexican crema
- 1/2 cup queso fresco, crumbled
Instructions
- 1
Heat 1 tablespoon of avocado oil in a large pan or skillet over medium heat.
⏱️ 1 min
- 2
Add the 1/4 cup of diced white onion to the pan and sauté until it becomes translucent, about 3-4 minutes.
⏱️ 4 min
- 3
Stir in the 1 diced roma tomato and continue to cook for another 2-3 minutes, allowing it to soften slightly.
⏱️ 3 min
- 4
Add the 2 pounds of shredded chicken breast to the pan. Season with 1 teaspoon of garlic powder and 1 teaspoon of paprika.
⏱️ 2 min
- 5
Mix all ingredients thoroughly, ensuring the chicken is well coated with the seasonings and vegetables. Cook until the chicken is heated through and flavors are combined, about 5-7 minutes. Set the chicken filling aside.
⏱️ 7 min
- 6
In a medium pot, combine the 3 roma tomatoes, 1/2 white onion, 2 jalapenos, and 2 garlic cloves. Pour in 4 cups of water, ensuring all vegetables are submerged.
⏱️ 2 min
- 7
Bring the water to a boil over high heat, then reduce heat to medium-low and simmer until the vegetables are very soft and tender, about 10-15 minutes.
⏱️ 15 min
- 8
Carefully transfer the boiled vegetables (tomatoes, onion, jalapenos, garlic) into a blender. Add 1 cup of fresh water, 1/2 teaspoon of oregano, and 1 teaspoon of chicken bouillon powder.
⏱️ 2 min
- 9
Blend all ingredients until the salsa is smooth. If desired, add 1/2 teaspoon of paprika for richer color and blend again. Taste and adjust seasonings as needed.
⏱️ 2 min
- 10
Take one low carb tortilla. Place a generous amount of the prepared chicken filling down the center of the tortilla. Roll the tortilla tightly around the filling to form a taquito. Repeat with the remaining tortillas and chicken filling.
⏱️ 10 min
- 11
To fry the taquitos: Heat 1/2 cup of avocado oil in a large skillet over medium-high heat until shimmering. Carefully place the rolled taquitos seam-side down in the hot oil, working in batches if necessary to avoid overcrowding. Fry for 2-4 minutes per side, or until golden brown and crispy. Remove with tongs and place on a paper towel-lined plate to drain excess oil.
⏱️ 10 min
- 12
To bake the taquitos: Preheat oven to 400°F (200°C). Lightly brush or spray the taquitos with avocado oil. Arrange them in a single layer on a baking sheet. Bake for 15-20 minutes, flipping halfway through, until golden brown and crispy.
⏱️ 20 min•🌡️ 400
- 13
Once the taquitos are cooked to a crispy golden brown, arrange them on a serving plate. Generously pour the prepared salsa over the crispy taquitos, ensuring they are well-coated (ahogados style).
⏱️ 1 min
- 14
Garnish with shredded lettuce, thinly sliced purple onion, a drizzle of Mexican crema, and crumbled queso fresco. Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Taquitos Dorados Ahogados
For the Chicken Filling
- 1 tablespoon avocado oil
- 2 pounds shredded chicken breast
- 1 roma tomato, diced
- 1/4 cup white onion, diced
- 1 teaspoon garlic powder
- 1 teaspoon paprika
For the Salsa
- 3 roma tomatoes, ripe
- 1/2 white onion
- 2 jalapenos
- 2 garlic cloves
- 4 cups water, for boiling
- 1 cup water, for blending
- 1/2 teaspoon oregano, or to taste
- 1 teaspoon chicken bouillon powder, or to taste
- 1/2 teaspoon paprika, optional, for color
For the Taquitos
- 12 low carb tortillas, CarbBueno Whole Wheat tortillas recommended
- 1/2 cup avocado oil, for frying or baking, as needed
For Garnish (Optional)
- 1 cup shredded lettuce
- 1/4 cup purple onion, thinly sliced
- 1/2 cup Mexican crema
- 1/2 cup queso fresco, crumbled
Instructions
- 1
Heat 1 tablespoon of avocado oil in a large pan or skillet over medium heat.
⏱️ 1 min - 2
Add the 1/4 cup of diced white onion to the pan and sauté until it becomes translucent, about 3-4 minutes.
⏱️ 4 min - 3
Stir in the 1 diced roma tomato and continue to cook for another 2-3 minutes, allowing it to soften slightly.
⏱️ 3 min - 4
Add the 2 pounds of shredded chicken breast to the pan. Season with 1 teaspoon of garlic powder and 1 teaspoon of paprika.
⏱️ 2 min - 5
Mix all ingredients thoroughly, ensuring the chicken is well coated with the seasonings and vegetables. Cook until the chicken is heated through and flavors are combined, about 5-7 minutes. Set the chicken filling aside.
⏱️ 7 min - 6
In a medium pot, combine the 3 roma tomatoes, 1/2 white onion, 2 jalapenos, and 2 garlic cloves. Pour in 4 cups of water, ensuring all vegetables are submerged.
⏱️ 2 min - 7
Bring the water to a boil over high heat, then reduce heat to medium-low and simmer until the vegetables are very soft and tender, about 10-15 minutes.
⏱️ 15 min - 8
Carefully transfer the boiled vegetables (tomatoes, onion, jalapenos, garlic) into a blender. Add 1 cup of fresh water, 1/2 teaspoon of oregano, and 1 teaspoon of chicken bouillon powder.
⏱️ 2 min - 9
Blend all ingredients until the salsa is smooth. If desired, add 1/2 teaspoon of paprika for richer color and blend again. Taste and adjust seasonings as needed.
⏱️ 2 min - 10
Take one low carb tortilla. Place a generous amount of the prepared chicken filling down the center of the tortilla. Roll the tortilla tightly around the filling to form a taquito. Repeat with the remaining tortillas and chicken filling.
⏱️ 10 min - 11
To fry the taquitos: Heat 1/2 cup of avocado oil in a large skillet over medium-high heat until shimmering. Carefully place the rolled taquitos seam-side down in the hot oil, working in batches if necessary to avoid overcrowding. Fry for 2-4 minutes per side, or until golden brown and crispy. Remove with tongs and place on a paper towel-lined plate to drain excess oil.
⏱️ 10 min - 12
To bake the taquitos: Preheat oven to 400°F (200°C). Lightly brush or spray the taquitos with avocado oil. Arrange them in a single layer on a baking sheet. Bake for 15-20 minutes, flipping halfway through, until golden brown and crispy.
⏱️ 20 min•🌡️ 400 - 13
Once the taquitos are cooked to a crispy golden brown, arrange them on a serving plate. Generously pour the prepared salsa over the crispy taquitos, ensuring they are well-coated (ahogados style).
⏱️ 1 min - 14
Garnish with shredded lettuce, thinly sliced purple onion, a drizzle of Mexican crema, and crumbled queso fresco. Serve immediately and enjoy!
⏱️ 1 min