Chicos Tacos Recipe

Chicos Tacos Recipe is a popular Mexican dish that is enjoyed by all foodies. Tacos are traditionally deep-fried in corn masa. However, making ‘traditional’ tacos at home may be difficult. The cooking process may be unsafe for your health due to the possibility of high-fat content in the food.

Chickpea tacos, also known as “Chicos Tacos,” are a common type of Mexican food. In South-Central, Central, and Northwest Mexico, chickpeas are widely consumed due to their high protein content. In many Asian nations, where they are a common staple food, people eat chickpeas primarily for their flavor.

Chickpea tacos are frequently accompanied by grilled onions, tomatoes, cilantro, and, on occasion, jalapenos. Serve these tacos alongside tacos al pastor, or Mexican meat tacos, for a quick and satisfying meal. This is the place to go if you want to create a homemade taco recipe for your own personal notes or for food blogs.

How to Make Chicos Tacos

Chicos are straightforward tacos that are delicious and simple. Additionally, they only require the five ingredients listed in the name: tortillas, sour cream, cheese, salsa, and hot sauce.

The use of incredibly flavorful spices like garlic, chili peppers, jalapenos, cumin, and coriander is what distinguishes this dish. The best accompaniment to these tacos is a side of salsa or guacamole. Check out How to make Chicos tacos for more similar recipes.

Ingredients

• Beef taquitos from frozen (fry until crisp in oil 2-3 minutes)
• Finely shredded cheese in a big bag (Mexican mix good)
• A huge can of whole tomatoes (any brand, whole only- tried other combos, and this works)
• Jalapenos 4-5 (cut off stems, I leave seeds)
• 2 cubes of chicken and 2 cubes of tomato base bouillon
• One gallon of water, one pinch of salt (almost none is needed due to the bouillon cubes)

Instructions

1. A gallon of water and canned tomatoes in cube form should be brought to a rolling boil for about 15 minutes. The tomatoes should be liquefied in a blender before being added back to the soup pot. Liquefy the fresh jalapenos by blending them with a little bit of water. Jalapenos to the soup (only a few pieces should be visible). Get rid of the heat. Place in plastic storage containers. Perhaps some of this is frozen.
2. In a deep fryer, cook beef taquitos for two to three minutes. Taquitos are placed in a bowl with about a cup of hot soup and covered with cheese.
3. Add green jalapeno sauce, 8 brand-new jalapenos, 4 to 6 tomatillos, lime juice, and salt.
4. Tomatillos and jalapenos (leaves) must be boiled until soft. Make sure there is enough water to cover them. Tomatillos and jalapenos should be blended until smooth in a liquefied machine. Before blending, add a few tablespoons of lime juice and salt. Add some Serrano chillis to this for a really spicy dish.

Recipe Tips

1. Use high-quality, fresh ingredients, such as ripe tomatoes, crisp lettuce, and flavorful spices.
2. Cook the beef or pork in small batches to ensure that it browns evenly and retains its moisture.
3. Be sure to finely chop the vegetables such as lettuce, tomatoes, and onions so that they can be easily scooped up with the taco shell.
4. Warm the taco shells in the oven or on a griddle before filling them with the meat and vegetables.
5. If you want to add extra flavor to your tacos, you can try marinating the meat in a mixture of lime juice, garlic, and spices before cooking.
6. Don’t forget to serve your tacos with a variety of toppings such as sour cream, cheese, salsa, and guacamole.
7. Lastly, serve the Chicos Tacos with a cold beer or a refreshing margarita to make the perfect combination.

Why You’ll Love This Recipe

1. Crispy Texture: The rolled tacos boast a satisfying crunch that complements the tender filling.
2. Savory Ground Beef: The seasoned ground beef filling bursts with rich, savory flavors.
3. Customizable Toppings: Personalize your tacos with cheese, lettuce, and tomatoes for a personalized touch.
4. Tex-Mex Fusion: The blend of Texan and Mexican influences creates a unique and exciting culinary experience.

More Amazing Recipes

• Buffalo Wild Wings Street Tacos
• Crockpot Ribeye Steak Recipe
• Cheesecake Factory Pasta Pomodoro
• Boom Boom Shrimp Recipe

Print Recipe

Chicos Tacos Recipe

Crispy rolled tacos filled with seasoned ground beef, topped with melted cheese, shredded lettuce, and diced tomatoes, creating a flavorful Tex-Mex delight.

Prep Time30 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 30 minutes mins

Course: Main Course

Cuisine: Mexican

Servings: 3

Calories: 818kcal

Ingredients

• Beef taquitos from frozen (fry until crisp in oil 2-3 minutes)
• Finely shredded cheese in a big bag (Mexican mix good)
• A huge can of whole tomatoes (any brand, whole only- tried other combos, and this works)
• Jalapenos 4-5 (cut off stems, I leave seeds)
• 2 cubes of chicken and 2 cubes of tomato base bouillon
• One gallon of water, one pinch of salt (almost none is needed due to the bouillon cubes)

Instructions

• A gallon of water and canned tomatoes in cube form should be brought to a rolling boil for about 15 minutes. The tomatoes should be liquefied in a blender before being added back to the soup pot. Liquefy the fresh jalapenos by blending them with a little bit of water. Jalapenos to the soup (only a few pieces should be visible). Get rid of the heat. Place in plastic storage containers. Perhaps some of this is frozen.
• In a deep fryer, cook beef taquitos for two to three minutes. Taquitos are placed in a bowl with about a cup of hot soup and covered with cheese.
• Add green jalapeno sauce, 8 brand-new jalapenos, 4 to 6 tomatillos, lime juice, and salt.
• Tomatillos and jalapenos (leaves) must be boiled until soft. Make sure there is enough water to cover them. Tomatillos and jalapenos should be blended until smooth in a liquefied machine. Before blending, add a few tablespoons of lime juice and salt. Add some Serrano chillis to this for a really spicy dish.

Emma

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