Chicken Taquitos from Frank & Lupe’s

From my experience, Mexican food can be really good or really bad. Luckily, on my trip to Arizona, I got to experience the authentic Mexican food that everyone should try once in their life. On our first night in Arizona, we drove to Scottsdale to eat at Frank & Lupe’s.  And this food was incredible! Check out more after the jump!

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The restaurant was adorable, and since it was beautiful outside, we chose to sit on the patio and eat. I’m not that familiar with authentic Mexican food. I usually stick to quesadillas and guac, and while those seem authentic to me, they’re really not when I get them from Chipotle.

For this dinner decision, I opted for chicken taquitos a la puebla (pictured above) with rice, refried beans and topped with guacamole.

The food was G-O-O-D! The shredded chicken was cooked perfectly, and the sides complimented the taquitos very well. I’m also glad I chose guacamole as opposed to the salsa or pico de gallo.

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The chips and salsa were also very delicious, as were the margaritas. We ordered a pitcher, and I was impressed that they didn’t weight it down with tons of ice like most restaurants.

Our waiter was fantastic, and when we told him that it was my mom’s birthday, he surprised her with cold and crisp fried ice cream.

Now I’m in the mood to make my own chicken taquitos. I found a recipe on Recipe4Living that seems very similar to the restaurant’s taquitos, but it also includes salsa and sour cream:

Check out the original recipe here!

Chicken Taquitos

Ingredients

* 4 skinless, boneless chicken breast halves – cooked and shredded
* 1 1/2 C. shredded smoked Cheddar and Swiss cheese blend
* 1 (7 oz.) can green salsa
* 1 C. chopped onion
* 20 (6 inch) corn tortillas
* 1 quart peanut oil for frying, or as needed
* 1 C. sour cream
* 1 C. chunky salsa
* 1 C. guacamole

Directions

Heat oil in a deep-fryer to 350 degrees. In a medium bowl, mix together the shredded chicken, cheese, green salsa, and onion. Spoon about 1 1/2 Tbs. of the mixture onto tortillas, or enough so that when rolled up, each one is about 1 inch wide. Filling should not come to close to the ends, or it will fall out. Secure rolls with toothpicks. Fry rolls 4 or 5 at a time so there is enough room between them for even cooking. Cook for 3 to 5 minutes, or until golden brown. Once they float, leave them in for about another minute. Drain on paper towels. Serve with sour cream, salsa and guacamole for dipping.

How do you feel about taquitos?

Looking for more delicious Mexican recipes? Check out Mexican Recipe4Living!

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