Shredded Spicy Chicken

Cup of Yum
1. Combine all the dry spices in a small bowl and mix to evenly combine.
2. Add chicken broth to slow cooker, then add chicken breasts. Pour half the seasoning over the chicken and then flip over to add the rest of the seasoning on top of chicken. Add the chopped chipotle peppers over the top.
3. Place lid on the slow cooker. Cook on low setting for 6-8 hours or on high setting for 4 hours.
4. Once the chicken is finished cooking, remove the two breasts and place them on a cutting board. There are multiple ways to shred chicken, but I always just use two forks to pull the chicken apart and shred. Once the chicken is fully shredded, return it to the slow cooker and mix it with all the delicious juices.

Assembling Taquitos

1. Take a damp paper towel and wrap the stack of corn tortillas and place on a plate. Microwave for 1 minute then flip and microwave an additional minute. The tortillas need to be warm and pliable or they will break when rolling. As you roll the taquitos, close the paper towel each time to keep the others warm.
2. Lay down a corn tortilla and add two spoons of the shredded chicken followed by shredded cheese on top.
3. Tightly roll the taquito and secure with a toothpick. (See section 'assembling taquitos' in post for photos showing how to insert the toothpick).

Baking Taquitos

1. Preheat oven to 425F
2. To bake the taquitos, brush each side of the taquito with avocado oil. Place seem down on a parchment paper lined baking sheet.
3. Bake in the oven 15 minutes, flipping halfway through until golden brown. Remove from the oven and remove the toothpicks (some are more pesky than others).

Frying Taquitos

1. In a dutch oven or fry safe vessel, add the oil and heat the oil to 350F.
2. Place the taquito seam side down and fry for 1 1/2 minutes then flip and fry the other side for 1 1/2 minutes, until the taquito is golden.
3. Carefully remove the taquito and place on a paper towel lined plate to drain the excess oil.

Serving Taquitos

1. The shredded chicken taquitos are best served freshly made right away.
2. You can serve the taquitos 'naked' and make a 'taquito bar' with assorted toppings on the side to allow your guests/family to top them with their own toppings.
3. Or you can assemble the whole platter. Add shredded lettuce to a plate, place the taquitos over the lettuce. Drizzle crema or sour cream over the taquitos with a spoon (or you can make a pipping bag out of a ziplock), add diced tomatoes, fresh cilantro, crumbled cotija over the top. Dip in the homemade salsa and guacamole.