Everyday during his virtual kindergarten schedule, my son has a “choice” section. One of the choices we’ve offered him, is to help with the cooking in the kitchen. Not only is there tons of math to be learned there, but it also allows me to entertain him all while making our lunch that will also double as dinner. Last week, we decided on taquitos dorados. The filling is a spin on a Oaxacan favorite, pollo en oregano. Feel free to use this technique on left over thanksgiving turkey. It makes for INCREDIBLE tortas the next day. I like to serve them with refried beans as a dipping sauce, but feel free to serve them with guacamole or any leftover salsa you may have in your fridge.

Hope you enjoy, hope you love, hope you tag when you make ✌🏾

Makes 16 taquitos:

INGREDIENTS:

2 tbsp dried oregano

1/2 tbsp salt

9 garlic cloves

1 tbsp water

2 Chicken Breasts, cooked

Avocado cooking spray

16 tortillas

DIRECTIONS:

Add oregano, salt, and garlic cloves in a molcajete. Grind until ingredients have become a thin paste. Mix in a tbsp of water. Set aside
Shred the chicken. Heat up a large frying pan and spray with cooking oil. Once oil is hot, add the shredded chicken and oregano paste. Stir everything together, until paste has been fully incorporated and chicken is crispy, about 10 minutes. Remove from heat, set aside and allow to cool

Preheat your stove to 425. Heat up the tortillas to softened them up, and set aside. Spray tortillas on both sides with cooking spray. Wrap the tortillas with chicken and secure with a toothpick so the taquitos don’t come apart. Lay evenly on a baking sheet. Bake for 10-12 minutes, flipping them over once so they cook evenly on all sides.

Serve warm with your favorite dipping sauce!