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This recipe is special, not something I make every week — although my kids would be thrilled if I did! They love these fried tacos known as taquitos. Serving them with all these delicious additions makes it a complete experience. Whether it’s a cozy Chanukah supper or a large party, this recipe adds a fun twist to the menu. And the best part? You can prepare it in advance and present it on a platter, making it the perfect choice for feeding a crowd.
1 tablespoon salt
1 tablespoon Pereg Smoked Paprika
2 teaspoons granulated garlic
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon coriander
pinch of cayenne pepper (optional)
2 pounds (910 grams) chicken cutlets
1 cup chicken or vegetable stock, such as Manischewitz
16 mini corn tortillas
1 bag shredded iceberg lettuce
juice of 1/2 lemon
salt, to taste
pepper, to taste
2–3 ripe avocados, mashed
1–2 scallions, chopped
salt, to taste
pepper, to taste
3–4 small tomatoes, diced
1 small white onion, finely diced
1/2 cup cilantro, chopped
1 jalapeño, finely diced
juice of 1/2 lime
1/4 cup Tuscanini Olive Oil
salt, to taste
pepper, to taste
1 cup Pereg Jasmine Rice
salt, to taste
pepper, to taste
pinch of cumin
1/4 cup tomato sauce
2 cups chicken or vegetable stock, such as Manischewitz
1 cup frozen peas
Mix all the spices in a bowl.
Place the chicken in an instant pot and season with the spices.
Add chicken or vegetable stock and cook on high pressure for eight minutes.
Once cooked, shred the chicken using two forks. Place a portion of the shredded chicken onto each mini corn tortilla and roll them up tightly to form taquitos.
Heat a pan with a little oil over medium-high heat. Carefully place the taquitos seam side down into the pan. Fry until they’re golden brown and crispy on all sides, turning as needed.
Combine all ingredients in a large bowl. Toss well to combine.
Combine all ingredients in a bowl. Mix until well combined.
Combine all ingredients. Mix well.
Place rice, salt, pepper, and cumin into a saucepan. Toast the rice for two to three minutes.
Stir in the tomato sauce and cook for two to three minutes.
Add the chicken or vegetable stock and bring to a boil.
Reduce heat, cover, and simmer for about 15–20 minutes or until the rice is cooked.
Stir in the frozen peas and cook for an additional five minutes until the peas are heated through.
Serve the taquitos with Mexican rice, salad, and condiments on the side.
Photography by Hudi Greenberger. Food and Prop Styling by Shaina Maiman.
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