Dec 122011

Today’s Reader Guest Post for The Holiday Project:
Adriana from Sacramento, California

[Some of the best salsa I’ve tried is made by Adriana. And now I get the recipe! Lucky me, lucky us!! Happy Monday!]


Hello everyone! My name is Adriana, and I’m the oldest sibling of three. As the oldest I grew up in the kitchen helping my mom cook and bake some of her favorite recipes. I must admit that it wasn’t one of favorite past times–it was more like I was forced to help. This could well be the reason why I’m such a horrible baker! But I must have been paying attention while she was cooking because I love cooking my moms recipes. Her recipes bring back many childhood memories in the kitchen with my mom. I hope one day I can pass these recipes to my children but until then I love to share my recipes with others!

I hope you enjoy this dish as much as I do!


  • 3 boneless, skinless chicken breast
  • 1 garlic clove
  • 1/4 of white onion
  • 1 tbsp salt
  • 20 corn tortillas
  • 1/2 cup conola oil
  • 1 1/2 cup of shredded cheddar cheese
  • Toothpicks
  • Sour Cream


  • 4 Roma tomatoes
  • 3 Serano chiles
  • 1 garlic clove
  • 1/4 cup cilantro (optional)
  • 1 tbsp of salt (more if needed for personal taste)


  • 2 large avocados
  • 1-2 Roma tomatoes
  • 1 Serano chile
  • 1 garlic clove
  • 1/4 cup of cilantro
  • 2 green onions
  • 1 lime
  • 1 tbsp of salt ( more if needed for personal taste)

For the Taquitos

Boil chicken, garlic clove, onion and salt in a medium size pot for approximately 45 min or until tender enough that a fork will puncture chicken. Once chicken is fully cooked take chicken out and let cool. When chicken is cooled, shred chicken in a bowl and add shredded cheddar cheese. Mix well.

In frying pan, add canola oil and heat oil over low to medium heat while you wrap your taquitos.

Wrap tortillas (5 at a time) in paper towel and microwave for 1-2 min to make tortillas pliable. Place 2-3 tbsp of the chicken and cheese mixture onto tortilla, roll tightly and close with toothpick. Place wrapped taquitos in frying pan and fry until golden brown. Remove and drain on paper towel. Set aside.

For the salsa

Boil tomatoes and Serrano chiles in a small pot for 25 minutes. Once boiled add tomatoes, chiles, garlic, cilantro and salt in blender and blend together. Taste for salt–add more if needed.

For the guacamole

Peel and seed avocado. With a fork, mash the avocado in a bowl. Mince garlic and add to avocado. Chop tomatoes, green onions, Serrano chile, and cilantro and add to bowl. Add salt and juice from lime and mix together. Taste for salt–add more if needed.

Serve your taquitos with sour cream, salsa, and guacamole and enjoy!!

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  One Response to “Taquitos with Homemade Guacamole and Salsa”

  1. Looks delicious – love Taquitos:) Thanks for sharing!

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