Hawaiian BBQ Chicken Taquitos

Remember that killer recipe for Homemade Tortillas that I posted earlier this week? Well, I have the perfect recipe to make using those very tortillas.

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HAWAIIAN BBQ TAQUITOS

Hawaiian BBQ Taquitos. Filled with pineapples and mangoes, paired with a spicy tangy BBQ chicken, caramelized onions, and loads of fresh cheddar cheese.

Hawaiian BBQ Taquitos. Filled with pineapples and mangoes, paired with a spicy tangy BBQ chicken, caramelized onions, and loads of fresh cheddar cheese.

I seem to be on a Hawaiian roll right now. Hawaiian pasta, now these taquitos.

What’s next?

Hawaiian pizza, maybe?

Hawaiian BBQ Taquitos. Filled with pineapples and mangoes, paired with a spicy tangy BBQ chicken, caramelized onions, and loads of fresh cheddar cheese.

For those of you wondering what a Taquito is…it’s a tortilla filled, rolled and then baked to perfection.

They’re super easy, tender, and incredibly delicious!

Hawaiian BBQ Taquitos. Filled with pineapples and mangoes, paired with a spicy tangy BBQ chicken, caramelized onions, and loads of fresh cheddar cheese.

You can go wild with the fillings.

I went for the classic Hawaiian flavors that I know and love…pineapples and mangoes, paired with a spicy tangy BBQ chicken, caramelized onions, and loads of fresh cheddar cheese.

Hawaiian BBQ Taquitos. Filled with pineapples and mangoes, paired with a spicy tangy BBQ chicken, caramelized onions, and loads of fresh cheddar cheese.

I’ve used my own homemade tortillas, the recipe for which I posted yesterday. You can use store bought ones but trust me when I tell you that homemade ones are 100xxxx better.

Hawaiian BBQ Taquitos. Filled with pineapples and mangoes, paired with a spicy tangy BBQ chicken, caramelized onions, and loads of fresh cheddar cheese.

These taquitos have become a family favorite at my place. I’m sure you’ll love them just as much. 🙂

Hawaiian BBQ Chicken Taquitos

Prep Time: 15 minutes                                                                        Yields: 5 servings
Cook Time: 30 minutes
Ingredients:
3 Tablespoon oil
1 onion, thinly sliced
2 chicken breasts, halved
½ teaspoon freshly ground black pepper
½ teaspoon salt, or to taste
½ teaspoon paprika
¼ teaspoon ground cumin
2 Tablespoon lemon juice
1 cup shredded cheddar cheese
1 cup diced pineapple
1/3 cup BBQ sauce
2 tablespoons chopped coriander leaves
10-12 Flour Tortillas (recipe HERE), softened
Directions:
Marinate the chicken in black pepper, salt, paprika, cumin, and lemon juice. Leave for atleast half an hour or overnight. Then grill on medium heat till charred well on both sides. Allow to cool, then shred using a fork.
Preheat oven to 180 degrees C. Line a baking sheet with parchment paper; set aside.
Heat 1 Tbsp cooking oil in a pan over medium high heat. Add onion and Worcestershire sauce. Cook, stirring occasionally, until golden and caramelized, about 10-15 minutes. Transfer to a plate.
In a large bowl, combine the onion, chicken, cheddar cheese, pineapple, BBQ sauce and coriander; season with salt and pepper; to taste.
Working one at a time, transfer a tortilla to a work surface; place BBQ chicken mixture in the center of each wrapper. Bring the bottom edge of the tortilla tightly over the filling, rolling from bottom to top until the top of the tortilla is reached. Repeat with remaining tortilla and filling.
Place taquitos seam side down onto prepared baking sheet and bake until taquitos are crisp and cheese has melted, about 15 to 20 minutes.
Serve immediately with mango salsa.
Adapted from: Damn Delicious

Hawaiian BBQ Taquitos. Filled with pineapples and mangoes, paired with a spicy tangy BBQ chicken, caramelized onions, and loads of fresh cheddar cheese.

Homemade Flour Tortillas

Don’t you just love Mexican food? Enchiladas, tostadas, quesadillas, tacos, burritos, taquitos… the list is endless. Fresh, spicy, and tangy Mexican food. All of which require one essential ingredient…. tortillas!

Soft, round flatbread, which when filled and baked turn into the most amazing, flakiest thing imaginable.

 Soft, round flatbread, which when filled and baked turn into the most amazing, flakiest thing imaginable.

The thing is, tortillas are a bit hard to find here in Pakistan. Supermarkets in Islamabad have only just recently started stocking the brand Old El Paso. And even if they are available, they can be quite expensive, a pack of 8 for Rs. 400 something.

 

Why not take some time out and make them yourself?

Trust me, they are way wayyy better than the lifeless store bought ones which you have to reheat again and again to make them soft enough to be edible.

Soft, round flatbread, which when filled and baked turn into the most amazing, flakiest thing imaginable.

 

Homemade tortillas require just a handful ingredients;

  • Flour

  • Baking Powder

  • Salt

  • Hot Water

  • Shortening

The term “shortening” in the recipe may raise a few eyebrows. But not to worry. Shortening is a saturated fat similar to butter but with a higher melting point. It makes for the most delicious and flaky pie crusts. And it makes for the softest pliable tortillas ever! But like tortillas, shortening too is hard to find here, I was lucky enough to buy it off from a friend who found Crisco in a small wholesale shop tucked away in the narrow alley of Raja Bazaar, Rawalpindi. But it’s now available in large supermarkets like Al-Fatah or high-end stores like Essa Jees in Islamabad. You can sub with butter, but the result just won’t be the same.

 

These tortillas are literally SO easy to make.

  1. You make the dough using very very warm water.
  2. Let it rest.
  3. Form small ping pong sized balls.

Soft, round flatbread, which when filled and baked turn into the most amazing, flakiest thing imaginable.

4. Cover and let them rest.

Soft, round flatbread, which when filled and baked turn into the most amazing, flakiest thing imaginable.

5. Then roll out each ball as thin as possible. Thinner you roll= flakier the tortilla!

Soft, round flatbread, which when filled and baked turn into the most amazing, flakiest thing imaginable.

Roll out so thin that you can see the counter beneath

6. Then cook each tortilla on a hot griddle till light golden brown on both sides.

Soft, round flatbread, which when filled and baked turn into the most amazing, flakiest thing imaginable.

7. Wrap in a kitchen towel to keep them warm and retain moisture.

Then use them to make whatever crazy Mexican creation you have in mind. Or place in a disposable bag and freeze.

Soft, round flatbread, which when filled and baked turn into the most amazing, flakiest thing imaginable.

 

Once you try these homemade tortillas, trust me, there’s no going back.

Oh and check back here for a recipe using these tortillas! 😀

Homemade Flour Tortillas

Yields: 35-40 tortillas
Ingredients:
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup PLUS 2 Tablespoons (extra) vegetable shortening
1 cup hot water
Directions:
Mix together flour, baking powder and salt in a large wooden bowl. Stir together.

Add spoonful’s of shortening, then use a fork or your fingers to combine the ingredients and cut mixture until it resembles coarse crumbs.

Slowly pour in hot water, stirring to bring mixture together. Lightly knead dough until it becomes a ball of dough and is less sticky. Cover with a kitchen towel and allow dough to rest for at least an hour.

Roll into small ping pong sized balls, place on a tray, cover, and allow to rest for another 30 minutes.

Heat a pan to medium-high heat. One by one, roll out balls of dough until very, very thin. Cook tortillas, 20 to 30 seconds on each side, till soft but slightly brown in spots. Remove and stack tortillas, and cover with a towel to keep warm. Use immediately or allow to cool before storing tortillas in a container.

Notes:
1.       Water used in the dough should be hot.
2.      Roll out each ball very very thin.
3.      To freeze: Store tortillas in a disposable bag and freeze for upto 2-3 months. When ready to use them, take out and heat in the microwave.
4.      To warm: heat in the microwave for a mere 10 seconds.
Recipe source: Pioneer Woman