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.
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.