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Crispy Chicken Taquitos with Avocado Crema

Ingredients

• Taquitos:
• 1 1/2 pounds bone-in chicken thighs or breasts, washed and dried
• 1/2 white onion, peeled and quartered
• 2 tablespoons ancho chile powder
• 2 tablespoons tomato paste
• 1 1/2 teaspoons salt
• 1 teaspoon dried Mexican oregano (optional)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• Juice from 1 lemon
• 1/2 cup beer (a light lager works best)
• 1 cup low-sodium chicken stock
• 8 Mi Rancho corn or flour tortillas, warmed (they're more pliable to roll when they're warm)
• Sunflower oil or Vegetable oil
• Avocado Crema:
• 2 ripe avocados
• 3 tablespoons Mexican creama or sour cream
• Juice from 2 limes
• 1/2 jalapeño, minced
• 1/2 teaspoon salt
• Garnishes:
• 2 ounces cotija cheese, crumbled
• 2 radishes, cup into matchsticks

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