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Chicken Taquitos Recipe
How to make perfect, golden, crispy corn tortilla chicken taquitos topped with Mexican cream and an avocado salsa, a lunchtime favorite throughout Mexico.
Prep Time
20
minutes
mins
Cook Time
15
minutes
mins
Total Time
35
minutes
mins
Course:
Lunch
Cuisine:
Mexican
Keyword:
chicken, flautas, tacos, tacos dorados, taquitos
Servings:
16
taquitos
Calories:
188
kcal
Author:
Douglas Cullen
Ingredients
Avocado Salsa
2
very ripe avocados
3
small tomatillos
6
sprigs of cilantro
¼
white onion
1
clove
garlic
juice of 2 limes
1
tsp.
salt
Taquitos
16
corn tortillas
1 ¼
lb
boneless chicken breast
2
cups
cooking oil
¼
cup
Mexican cream
(crema)
3
ounces
shredded queso fresco
16
toothpicks
Instructions
Preparing the Salsa
Add all of the salsa ingredients to your blender and blend until smooth.
If the salsa is too thick add water 1 tablespoon at a time until you get the consistency that you want.
Add 1 teaspoon salt and adjust to taste.
Cooking the Chicken
Put your chicken breasts in a pan.
Add just enough water to cover the chicken.
Add a teaspoon of salt to the water.
Turn the heat to high and bring the water to a boil.
As soon as the water boils, reduce the heat to a simmer and cook until the chicken is just cooked through. About 15 minutes.
Allow the chicken to cool to the touch.
Cut the chicken into 1" pieces and then shred with your fingers.
Rolling the Taquitos
Spoon 1 tablespoon of shredded chicken onto a tortilla.
Roll the tortilla tightly.
Use a toothpick to keep the tortilla from unrolling.
Frying the Taquitos
Add the 2 cups of cooking oil to a large frying pan.
Preheat the oil to hot.
When the oil is hot add 4 to 6 taquitos to the pan. Do not crowd them.
Turn once during cooking.
Cook the taquitos until they are crispy and golden.
Remove the taquitos and place them on a plate covered with paper to drain the grease.
Repeat until all of the taquitos cooked.
Assembling the Taquitos
Place four cooked taquitos on a plate.
Spread a teaspoon of cream on each one.
Spread a tablespoon of avocado salsa on each one.
Sprinkle with shredded queso fresco which is a salty fresh cheese.
Notes
Taquitos should only be made with corn tortillas and they should be fried not baked.
Serve immediately so that they remain crispy.
Substitutions
You can substitute sour cream for the Mexican cream (crema).
Serve with
salsa verde
instead of the avocado salsa.
Nutrition
Calories:
188
kcal
|
Carbohydrates:
15
g
|
Protein:
11
g
|
Fat:
10
g
|
Saturated Fat:
2
g
|
Cholesterol:
28
mg
|
Sodium:
230
mg
|
Potassium:
332
mg
|
Fiber:
3
g
|
Sugar:
1
g
|
Vitamin A:
165
IU
|
Vitamin C:
4
mg
|
Calcium:
62
mg
|
Iron:
0.6
mg