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PdfIn a hot pan toast the peppers and spices. Remove and add to a blender.
Add 2 tablespoons of oil into the same pan then add all four chicken legs skin side down.
Cook for about 5 minutes on each side or until they are golden brown.
To the blender, add an onion, 3 cloves of garlic, and blend on high for 30 seconds until super smooth.
Pour the liquid back to the pan with the chicken, almost covering them.
Cover and let cook for 20-30 minutes or until the chicken is tender and falling off the bone and the sauce has reduced.
Remove the chicken to let it cool completely. Meanwhile, reduce the sauce for another 15 minutes.
Remove bones and shred the chicken.
Add back a ½ cup of the cooled and thickened sauce and mix until combined.
Trim the corn tortillas to fit the size of the ½ inch souper cube mold.
Add a large spoonful of filling to one size, flatten out slightly, and roll up into a taquito shape.
Place into the molds fitting two taquitos in one slot, or lay on a sheet tray before freezing.
Spray with a high heat oil spray then Air fry at 350 degrees for 10 minutes