Great Chicken Taquitos

Ingredients

• 1 cup water
• 1 pound skinless, boneless chicken breast halves
• 3 1/2 cups vegetable oil (such as Crisco), divided
• 1 cup finely chopped tomatoes
• 1/2 cup minced green onions
• 6 tablespoons chicken broth
• 2 teaspoons all-purpose flour
• 1 teaspoon minced garlic
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 12 (6 inch) corn tortillas
• 12 wooden picks
• 1 cup shredded lettuce, or to taste
• 1/4 cup guacamole, or to taste

Directions

Bring water to a simmer in a skillet over medium heat; add chicken. Cover skillet and cook until chicken is no longer pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from water and cool; shred with a fork.

Heat 1 tablespoon vegetable oil in a skillet over medium heat; cook and stir chicken, tomatoes, green onions, chicken broth, flour, garlic, cumin, oregano, chili powder, and salt until heated through, 3 to 5 minutes.

Heat remaining vegetable oil in a heavy 10-inch skillet over medium heat; carefully dip tortillas in the hot oil to soften, about 1 minute. Remove tortillas with tongs and drain on paper towels, reserving oil. Heat oil to 375 degrees F (190 degrees C).

Spoon about 2 tablespoons chicken mixture down the center of each tortilla. Tightly roll each tortilla around the filling and secure with a wooden toothpick.

Fry rolled-up tortillas, working in batches, in hot oil until golden brown, 3 to 5 minutes. Remove taquitos with a slotted spoon and drain on paper towels. Serve taquitos on a bed of shredded lettuce with guacamole on the side.