Serves: 5-6 ppl

Ingredients:

• 4 cups rotisserie chicken (shredded)
• 15 corn tortillas
• peanut oil for frying
• ¾  cup mexican crema
• ⅓ cup prepared mole negro

Steps:

1. Heat a griddle or comal to medium high heat. Heat through each tortilla until soft. Add about 2 tablespoons of shredded chicken to each tortilla, and roll tight into a taquito. Place the built taquitos onto a tray or plate, cover and place into the freezer until solid(6-12 hours).
2. In a frying pan, add enough oil to fill about half way. Set to medium high heat. 
3. In a small bowl. Add the crema and mole negro and mix until fully incorporated. Place in the refrigerator until ready to use.
4. Once the oil has reached approximately 375 degrees, add the frozen taquitos in one at a time until the pan is full, making sure the oil doesn’t boil over. Make sure to turn the taquitos to allow for an even golden brown fry.
5. Once fried and crispy, move the taquitos to a paper towel lined tray or plate and season with salt. Serve the taquitos immediately with the mole crema, guacamole and salsa.