CHICKEN TAQUITOS
fried taquitos stuffed with shredded chicken for an authentic taste and look.
skill level: INTERMEDIATE | quantity: 10 TAQUITOS
LISTS
GROCERY LIST:
1-1 ½ pounds | Chicken Breast (boneless, skinless)
10 | Corn Tortillas (king size)
1 tablespoon | Tomato Paste
1 | White Onion
2-3 | Garlic Cloves
1 | Lime
3 stems | Cilantro (optional)
8 cups | Canola or Vegetable Oil
3 tablespoons | Extra Virgin Olive Oil
1 teaspoon | Kosher Salt
¼ teaspoon | Fresh Cracked Black Pepper
½ teaspoon | Chili Powder
¼ teaspoon | Ground Cayenne Pepper
Cotija Cheese (optional)
Guacamole (optional)
Salsa (optional)
Sour Cream (optional)
KITCHENWARE:
Dutch Oven
18x13-inch Baking Sheet & Baking Rack
Measuring Spoons & Cups, Knife, Cutting Board, Wooden Spoon, Tongs & Cooking Thermometer
prep
Helpful tips!
Taquitos can be made a few hours before serving and kept warm and crispy on a baking rack set over a baking sheet in the oven at 170° F. Just make sure you remove the toothpicks before popping into the oven!
The rolling and frying process needs to be quick so set yourself up for success by having all items close by the hot oil and work quickly!
Be gentle when rolling and if tortillas start to crack they’ve either become too damp or too dry so start the microwaving process over with new tortillas.
Canola or vegetable oils are best for frying. Although healthier, do not fry in olive oil.
You can substitute chicken for other types of shredded meats such as beef or carnitas or make a vegetarian option with potatoes and manchego!
You can use smaller corn tortillas but will need to adjust filling amount and cook time and will end up having more taquitos.
COOK
TAQUITOS:
¼ cup | White Onion (finely chopped)
2-3 | Garlic Cloves (finely chopped)
1-1 ½ pounds | Chicken Breast (boneless, skinless)
3 tablespoons | Extra Virgin Olive Oil
1 teaspoon | Kosher Salt
¼ teaspoon | Fresh Cracked Black Pepper
½ teaspoon | Chili Powder
¼ teaspoon | Ground Cayenne Pepper
1 tablespoon | Tomato Paste
1 | Lime
8 cups | Canola or Vegetable Oil
10 | Corn Tortillas (king size)
TOPPINGS & ACCOMPANIMENTS: (OPTIONAL)
¼ cup | Cotija Cheese (crumbled)
3 stems | Cilantro
Guacamole
Salsa
Sour Cream
Fill Dutch oven with water, about 2-inches deep, and bring to boil.
While water boils, finely chop onion and garlic. Set aside.
Cube chicken into large chunks, about 2-3-inch cubes. Add to boiling water, stirring occasionally, until cooked, about 3-6 minutes depending on thickness. Remove cooked chicken from water, let slightly cool and use two forks to shred chicken. Set aside.
Dump out water from Dutch oven, add 3 tablespoons of olive oil and set over medium-high heat. Add onion, salt and pepper and cook stirring with a wooden spoon until cooked through and onion begins to lightly brown, about 4-7 minutes. Add garlic and continue to cook about 1-2 minutes, making sure not to burn the garlic. Add shredded chicken, spices and tomato paste. Reduce heat to low, mix well and let simmer for a about 5 minutes. Add the juice of 1 lime. Mix and remove chicken filling from Dutch oven and set aside in a separate bowl.
Wash and dry Dutch oven and fill with about 2-inches of canola or vegetable oil. Set over high heat and heat oil to 330° F using a thermometer to manage heat and keep as close to 330° F as possible by increasing/reducing burner temperature as needed. I find myself often keeping it around a medium-high heat once at temperature.
Set-up a baking rack on top of a baking sheet next to Dutch oven so that as taquitos are done they can drain and slightly cool.
Once oil is close, dampen a few paper towels squeezing out all excess water, wrap tortillas in damp paper towel and microwave for 1 minute. This will ensure your tortillas are pliable and prevent them from cracking when rolling.
Once oil is ready, gather tortillas, chicken filling and toothpicks. Working one-at-a-time, add about ¼-cup of filling per tortilla, tightly roll without breaking tortillas and use 3 toothpicks to spear and hold rolled taquito together. I usually push 1 through the center and 2 closer to the sides. Once 3 taquitos are ready, immediately drop into oil and cook for about 2-3 minutes per side until golden and crispy. Using tongs rotate and cook for an additional 2-3 minutes. Remove from oil and let drain on baking rack. Continue the cooking process until all taquitos are finished. While still warm but not hot, remove toothpicks.
Transfer to serving platter and sprinkle with cotija cheese and cilantro. Serve with your favorite accompaniments such as guacamole, salsa or sour cream!
