TAQUITOS DE POLLO

Steps:

• To make the filling simply mix all the ingredients (minus the tortillas, skewers and oil of course) together in a medium bowl and set aside. To make the salsa, place all ingredients into a food processor and pulse until smooth. Should be a bit thinner than guacamole. Set aside. To make the sauce, bring a medium pot of water to a boil, remove from heat and soak the anchos in the hot water for about 30 minutes. Next stem the peppers and cut them open and seed them. Lay the opened pepper on a cutting board, skin side down and gently scrape the flesh away from the skin with a small knife. Discard the skin. (You don't have to remove the flesh from the skin; it will just not break down ad well in the blender) Now add the chile flesh and the remaining ingredients to a blender and puree until creamy smooth. Set aside. Now it's time to assemble the taquitos and fry them up. Heat enough oil to cover about 2 inches of a large heavy bottomed pot or skillet. Next warm the tortillas, 3 or 4 at a time in the microwave for about 10 seconds. This will make them easier to handle and less likely to fall apart. Now quickly stuff each of the tortillas with a couple of tablespoons or so of the chicken mixture and roll. They should be about 1 inch in diameter. Secure the rolled taquito by forcing it onto a wooden skewer. Tightly secure 2 taquitos per skewer. Finally insert the skewers, 1 or 2 at a time into the hot oil, angling them so that both taquitos are submerged and fry for about 2 - 3 minutes or until golden brown. Serve along side the salsa and ancho creama and maybe some poblano rice.