Chicken and Marjoram Taquitos

I got this recipe from one of my favorite cook books, quick and easy flavours of Mexico. I make this dish about once a month. The Original recipe calls for Pork it is really good with pork but I like chicken a little better. I would recommend trying it once with pork and once with chicken. as another opinion you don't have to deep fry the tortillas and just have it more like a taco. I prefer deep fried but it is yummy either way.

Ingredients:
12 yellow corn tortillas, warmed
Vegetable oil for shallow frying

CHICKEN AND MARJORAM FILLING
1 teaspoon vegetable oil
1 onion, chopped
2 fresh red chillies, chopped
2 cloves of garlic, crushed
2 teaspoons ground cumin
1 lb chicken shredded or pork minced
4 tablespoons chopped fresh marjoram

1. To make filling, heat oil in frying pan over high heat, add onions, chillies, garlic and cumin and cook, stirring for 3 minutes or until onion and chillies are soft. Add pre-cooked and shredded chicken ( if you are using pork: add pork and cook, stirring for 3-4 minutes or until Brown) stir in chicken and let cook for 2-3 minutes or until warm. remove heat, stir in marjoram and cool slightly.
2. Place 1 to 2 tablespoons of filling along the centre of each tortilla, then roll up and secure with a wooden toothpicks or a cocktail sticks.
3. Heat 1/2 ' oil in a frying pan until cube of bread dropped in browns in 50 seconds. cook taquitos, a few at a time, from 1-2 minutes or until crisp. drain on absorbent kitchen paper.

NOTE: warming tortillas before rolling or folding makes them pliable and prevents breaking and cracking. to warm tortillas place in a dry frying pan over medium heat. Heat for 20-30 seconds on each side.

SERVE taquitos with salsa verde, fresh Salsa and/or hot sauces. If you can not find fresh marjoram, the dried stuff in a bottle works just fine.