Codzitos with Salsa Verde

Ingredients

• 8 small corn tortillas 8 small corn tortillas
• 2 cups (300g) cooked chicken, shredded 2 cups (300g) cooked chicken, shredded
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon chili powder 1 teaspoon chili powder
• Salt and pepper to taste Salt and pepper to taste
• Vegetable oil for frying Vegetable oil for frying
• For the Salsa Verde: For the Salsa Verde:
• 6 tomatillos, husked and rinsed 6 tomatillos, husked and rinsed
• 1 jalapeno pepper, seeded and chopped 1 jalapeno pepper, seeded and chopped
• 1/2 cup fresh cilantro leaves 1/2 cup fresh cilantro leaves
• 1/4 cup chopped onion 1/4 cup chopped onion
• 2 tablespoons lime juice 2 tablespoons lime juice
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 24g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a skillet, heat a tablespoon of vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the shredded chicken, ground cumin, dried oregano, chili powder, salt, and pepper to the skillet. Cook for 5 minutes, stirring occasionally, until the flavors meld together.
3. 3.
   Warm the corn tortillas in a dry skillet for a few seconds on each side to make them pliable.
4. 4.
   Place a spoonful of the chicken filling onto each tortilla and roll them up tightly.
5. 5.
   In a deep pan, heat vegetable oil over medium-high heat. Carefully place the rolled tortillas, seam side down, into the hot oil and fry until golden and crispy. Remove from the oil and drain on a paper towel-lined plate.
6. 6.
   For the Salsa Verde, place the tomatillos, jalapeno pepper, cilantro, chopped onion, lime juice, and salt in a blender or food processor. Blend until smooth.
7. 7.
   Serve the Codzitos hot, topped with the Salsa Verde. Enjoy!

Treat your ingredients with care...

• Corn tortillas — To make the tortillas more pliable, warm them in a dry skillet for a few seconds on each side before filling and rolling.
• Tomatillos — Make sure to husk and rinse the tomatillos thoroughly before using them in the Salsa Verde to remove any sticky residue.

Tips & Tricks

• For an extra kick of heat, add a finely chopped jalapeno pepper to the chicken filling.
• If you prefer a milder flavor, remove the seeds from the jalapeno pepper before adding it to the Salsa Verde.
• Serve the Codzitos with a side of Mexican rice and refried beans for a complete meal.
• If you're short on time, you can use store-bought Salsa Verde instead of making it from scratch.
• To make the Codzitos ahead of time, you can prepare and roll them in advance, then fry them just before serving to ensure maximum crispiness.

Serving advice

Serve the Codzitos hot, garnished with fresh cilantro leaves and a squeeze of lime juice for an extra burst of flavor. They are perfect as an appetizer or as a main course accompanied by a side of Mexican rice and refried beans.

Presentation advice

Arrange the Codzitos on a platter, placing them seam side up to showcase their crispy exterior. Drizzle the Salsa Verde over the top, allowing it to cascade down the sides for an enticing presentation. Garnish with fresh cilantro leaves and lime wedges for a pop of color.