Description
These crispy, crunchy chicken taquitos are a guaranteed crowd pleaser. Serve rolled tacos as appetizers, or in sets of 3 for a complete dinner. Make them in 25 minutes!
Ingredients
Units
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For Chicken Taquitos
- 1/4 cup white onion, diced
- 1 clove garlic, pressed or minced
- 2–4 Serrano chiles, stemmed, seeded, with veins removed
- 2 packed cups finely-shredded chicken breast
- 1/2 cup chicken broth, or as needed
- Kosher salt, to taste
- Ground black pepper, to taste
- 12 corn tortillas
- 1 1/2 tablespoons vegetable oil (for sautéing), plus more for frying
For Garnishing
- 2 cups shredded romaine lettuce
- 1 cup shredded medium cheddar cheese
- 2 Roma tomatoes, chopped
- 1/2 cup green salsa or guacamole
- 1/2 cup sour cream or Mexican crema
- Bottled hot sauce, if desired
- 1–2 limes, cut into wedges for squeezing
Instructions
RECIPE PREP: Line a tray with paper towels. Set it aside.
- Heat 1 1/2 tablespoons oil in a small pan over medium heat. Add onion, garlic and chiles to the pan. Sauté until tender.
- Add shredded chicken to the pan. Drizzle some chicken broth over filling to keep it moistened. With kitchen tongs, mix chicken with sautéd ingredients and cook just until chicken is warm. Add more liquid as needed for hydration. 👉🏻 But the filling for chicken taquitos should be tender, not wet or dry.
- Season the filling with salt and pepper to taste. If you desire more Mexican flavor, sprinkle in some dried oregano and just a touch of ground cumin.
- Wet a clean thin kitchen towel. Squeeze out the water. Lay a small stack of corn tortillas in the middle and wrap them. Microwave on high for up to 2 minutes until tortillas are warm, soft and flexible, but not damp. This will allow the tortillas to be tightly rolled without tearing.
- Place 2 tablespoons chicken filling at the end of a warm corn tortilla. Roll the tortilla tightly. Secure with a wooden toothpick. As you work, transfer the rolled tacos to a plate.
- Add 1 inch cooking oil to a heavy-bottomed skillet over medium-high heat. If using a thermometer, the oil should should be heated to 350°F. Grandma used about 3 inches of oil for deep frying taquitos. The tacos cooked in 1 1/2 minutes without being flipped. But I prefer conserving cooking oil.
- Fry the taquitos in batches of 3. After 1 minute, flip the taquitos over with a pair of tongs. Cooking another 1 1/2 to 2 minutes or until crisp and golden. Transfer fried chicken tacos to a prepared tray. Remove and discard the toothpicks.
- Garnish chicken taquitos immediately after cooking, while they’re still hot. To plate the taquitos restaurant style, line 4 dinner plates with shredded lettuce. Place 3 taquitos on each plate. Then add desired garnishes.
Notes
👳🏻 Grandma’s kid-friendly taquitos: Omit the chiles. Instead, add 1/4 cup diced celery to the onions and garlic and sauté. Later, when adding shredded chicken to the pan, sprinkle in 1 teaspoon dried oregano.
How to keep fried taquitos warm: If not planning to serve them right away, arrange the rolled tacos on a metal rack over a baking sheet. Store them in a 200°F oven for up to 30 minutes.
- Prep Time: 10 Minutes
- Cook Time: 15 Minutes
- Category: Dinner, Appetizers
- Method: Stovetop
- Cuisine: Mexican