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pulled chicken taquitos

BBQ Pulled Chicken Taquitos

Estee
Fried taquitos filled with bbq pulled chicken and topped with guacamole and a simple pico de gallo salsa.
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Total Time 40 mins
Servings 14 taquitos

Ingredients
  

  • 14 small corn or flour tortillas
  • Toothpicks for threading tortillas

For the chicken:

  • 4 chicken breasts
  • 1 cup BBQ sauce
  • 1 cup orange juice
  • 1 Tbsp smoked paprika can use regular paprika as well
  • ½ Tbsp garlic powder
  • 1 ½ tsp salt
  • 1 tsp cumin
  • ½ tsp chilli flakes optional

For the guacamole:

  • 1 avocado
  • 1/2 lime

For the Pico de Gallo:

  • 2 to matoes diced
  • 4 Tbsp white onion diced
  • 2 Tbsp cilantro chopped
  • 2 tsp jalapeno minced(optional)
  • 1 lime
  • Salt to taste

Instructions
 

Prepare the chicken:

  • To a pressure cooker or pot add chicken breast and pour over BBQ sauce and orange juice. Season with spices. Bring to a boil, then lower the heat, cover, and let simmer for 20-30 minutes, until tender. You can make this a day in advance- store in the fridge.
  • Remove from the sauce and use two forks to shred the chicken into thin strips. Place in a bowl and pour over about ¼ cup of the sauce from the pot(you can eyeball this- you want the chicken to be flavoured but not overly covered in sauce or it will drip out when rolling up the taquitos).

Prepare the Guac:

  • Blend or mash very well the avocado until creamy, and drizzle with the juice of half a lime and some flaky salt. Mix again.

Prepare the Pico De Gallo:

  • Finely chop all vegetables and mix to combine in a small bowl.

To assemble:

  • Warm up the tortillas in a skillet or the microwave until they are soft and pliable. If they are fresh or very soft already, skip this step.
  • Lay out one tortilla at a time and spoon on to the centre of the tortilla 2 tablespoons of shredded chicken. Roll up into a cigar shape and thread with a toothpick to keep it closed. Repeat to fill all tortillas.
  • Heat 1 cup of oil in a skillet until it reaches 180ºC, or until the oil shimmers.
  • Use tongs to place as many rolls into the oil as will fit comfortably without touching. Fry until golden in color- 1-2 minutes per side.
  • Transfer to a paper towel or paper bag and let cool a bit.
  • REMOVE THE TOOTHPICKS! Please remember this!

To serve, place a dollop of guacamole on each roll and top with pico de gallo. I usually leave some plain for my kids.

  • Serve with any extra guac and salsa at the table.