The specialty dish at Chico's Tacos is a paper tray containing three rolled taquitos, known as flautas, submerged in a bath of a special tomato soup-like sauce and topped with shredded cheese.
Vegetable or Canola oil for fryingdepth of 2″ in your pan
1poundmild cheddar cheesefinely shredded
Tomato Broth:
28ouncewhole tomatoes
¼onion
2clovesgarlic
¼teaspoonoregano
¼teaspoonpepper
¼teaspoonsalt
¼teaspoonparsleydried
2Anaheim chilesroasted
¼cupwater
Jalapeño Salsa:
3jalapeños
1tomatillohusked and rinsed
1garlic clove
¼teaspoonsalt
½cupwater
Instructions
Taquitos:
Combine ground beef, oregano, garlic powder, salt, and pepper in a mixing bowl.
Preheat a comal (cast-iron griddle) or a large frying pan over medium heat. Warm a tortilla on the comal, turning once, until pliable, about 20 seconds on each side, before assembling each flauta.
Spread 1 heaping tablespoon raw ground meat across the tortillas. Roll them up tightly, then skewer them with toothpicks to keep them closed.
Heat the oil until it is hot.
Once assembled, fry them in hot oil for 1-2 minutes on one side, then flip and finish frying until golden and crispy. Dry with paper towels.
Tomato Broth:
Puree whole tomatoes, onion, garlic cloves, oregano, salt, pepper, parsley, chile (optional), and water in a blender until smooth.
Pour the mixture into a saucepan and bring to a boil, then reduce to a low heat and keep warm.
Jalapeo Salsa:
Soften jalapeos and tomatillos by boiling or roasting them. Remove the stems from the jalapeos and combine them with the tomatillo, garlic clove, water, and salt.
Place your single order (3 taquitos) in a bowl, cover with sauce, sprinkle with cheese, and drizzle with jalapeo salsa.