Craving a flavorful and satisfying appetizer or snack that's bursting with authentic Mexican taste? Look no further than these Ranchero Taquitos! These crispy, rolled delights are packed with a vibrant blend of seasoned chicken or beef, melty cheese, and a rich, tangy ranchero sauce. Forget bland, boring appetizers; these taquitos offer a delicious explosion of flavor in every bite, perfect for parties, game days, or a simple weeknight treat. They're surprisingly easy to make, and the satisfying crunch makes them irresistible.
This recipe will guide you through creating these delectable Ranchero Taquitos from start to finish, ensuring you achieve perfectly crispy shells and a flavorful filling every time. Get ready to tantalize your taste buds with this simple yet impressive recipe, and prepare to be amazed by how quickly you can whip up a batch of these addictive taquitos. Let's dive into the step-by-step instructions!
Tools Needed
- pan
- blender
- knife
- cutting board
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Chicken Filling
- Cook two chicken thighs and one breast. Don't overcook the breast (20-25 minutes max) to prevent dryness. Let it cool in the broth.
- Shred the cooked chicken, removing skin. It should be soft and juicy.
- Sauté onions until almost cooked (5 minutes). Add shredded chicken and fry together.
- Add chopped cilantro, season generously with salt, and mix well. Remove from heat and let cool.
Step 2. Make the Ranchera Sauce
- In a pan, sauté sliced onions, garlic, and halved serrano chilies until slightly golden. This enhances the sauce's depth.
- Add chiles de árbol and guajillo chilies (cut into pieces). Stir constantly to prevent burning. Add diced tomatoes.
- Once the chiles release their aroma, add the tomatoes. Cook for 5 minutes under medium heat, then add chicken broth. Cover and simmer for 10 minutes.
- Blend the cooked chiles, tomatoes, and some broth until smooth. Strain the sauce.
- In a pan with hot oil, pour the blended sauce. Season with salt or chicken bouillon powder. Simmer for 10 minutes under medium heat, adding more broth and epazote at the end.
Step 3. Prepare the Refried Beans
- Sauté onion, garlic and chili. Add beans, bring to a boil, then mash.
Step 4. Assemble and Serve the Taquitos
- Warm corn tortillas slightly. Fill each tortilla with the chicken mixture, fold tightly, and place seam-down in a pan to brown until golden crispy.
- Serve the taquitos on a plate with refried beans in the center, topped with ranchera sauce, lettuce, cream, and crumbled cheese.
Read more: Juicy Birria Quesa Tacos Recipe: A Step-by-Step Guide
Tips
- Don't overcook the chicken breast to keep it juicy.
- Season the chicken filling generously with salt to avoid blandness.
- Sautéing the onions, garlic, and chilies for the ranchera sauce adds depth of flavor.
- Brown the taquitos until truly golden for a crispy texture.
Nutrition
- N/A
FAQs
1. Can I make these taquitos ahead of time?
Yes! Prepare the filling and assemble the taquitos up to a day in advance. Store them covered in the refrigerator and bake just before serving for the crispiest results.
2. What kind of cheese works best in Ranchero Taquitos?
Monterey Jack, cheddar, or a Mexican blend all melt beautifully and complement the Ranchero sauce well. Experiment to find your favorite!
3. Can I use a different protein?
Absolutely! Ground turkey, pork, or even shredded jackfruit can be substituted for the chicken or beef. Adjust seasoning as needed to match the flavor of your chosen protein.
These Ranchero Taquitos are a guaranteed crowd-pleaser, offering a perfect blend of spicy, savory, and cheesy goodness. From appetizer to main course, their versatility makes them ideal for any occasion. So gather your ingredients, follow the simple steps, and prepare to enjoy these incredibly delicious Mexican treats!