Salsa Verde Chicken Taquitos Recipe

Roast tomatillos and aromatics

Preheat oven to 425°F (220°C). On a rimmed baking sheet, arrange tomatillos, chiles, quartered onion, and unpeeled garlic cloves. Roast until tomatillos are blistered and lightly browned, about 12–15 minutes. Allow to cool slightly, then squeeze garlic from skins.

Make salsa verde

Transfer roasted tomatillos, chiles (remove seeds if you prefer milder heat), peeled roasted garlic, half the cilantro, and lime juice to a blender or food processor. Pulse until mostly smooth. Add 1/4 to 1/2 cup broth to reach a saucy consistency (use 1/4 cup for thicker, 1/2 cup for looser salsa). Taste and season with 1/2 tsp salt and a pinch of pepper.

Sear chicken

Pat chicken thighs dry and season with 1/2 tsp salt, 1/4 tsp pepper, and 1/2 tsp ground cumin. Heat 1 tablespoon oil in a medium ovenproof skillet or Dutch oven over medium-high heat. Sear chicken 2–3 minutes per side until golden (they should not be cooked through). Remove briefly.

Braise

Pour blended salsa verde into the skillet, add remaining 3/4 cup broth, and stir to deglaze, scraping any browned bits. Nestle seared chicken into the salsa, reduce heat to low, cover, and simmer gently 15–18 minutes until chicken registers 165°F (74°C) or is easily shredded. Alternatively, cover and place in the 350°F (175°C) oven for 15–20 minutes.

Shred and finish

Remove chicken to a cutting board and shred with two forks. Stir shredded chicken back into the pan with the braising salsa and the remaining cilantro. Adjust seasoning with up to 1/2 tsp more salt and 1 tablespoon lime juice if needed. Keep warm.

Prepare tortillas

Warm tortillas to make them pliable: wrap a stack of 6 tortillas in a damp kitchen towel and microwave 30–45 seconds, or warm quickly in a dry skillet for 20–30 seconds per side. Keep covered to stay soft while you work.

Fill and roll

Place about 2–3 tablespoons of the shredded salsa verde chicken near the bottom center of each tortilla. If using, sprinkle about 1 tablespoon shredded cheese over the filling. Roll tightly from the filling end to form a snug cylinder and place seam-side down on a tray. Repeat to make 9–12 taquitos (about 3 per serving).

Pan-fry until crisp

Heat 1 cup neutral oil in a large skillet to 350°F (175°C) or until shimmering but not smoking. Fry taquitos in batches seam-side down for 2–3 minutes per side, turning to crisp all sides, until golden and crisp. Transfer to a paper towel-lined tray and sprinkle lightly with 1/2 teaspoon salt while hot. For a lighter option, brush taquitos with oil and bake at 425°F (220°C) for 12–15 minutes, turning once, until crisp.

In a mixing bowl combine shredded green and red cabbage and carrot. In a small bowl whisk together 1/4 cup crema, 1 tablespoon lime juice, 1/2 tsp honey, 1/4 tsp salt and 1/8 tsp black pepper until smooth. Toss dressing with cabbage mixture until evenly coated. Refrigerate at least 10 minutes to meld flavors. Taste and adjust salt or lime.

Plate three taquitos per serving on a bed of creamy citrus slaw. Spoon a little braising salsa (tomatillo sauce) alongside or under the taquitos. Garnish with crumbled queso fresco, pickled red onions, fresh cilantro leaves, a drizzle of Mexican crema, roasted tomatillo halves if using, and lime wedges on the side. Serve immediately while taquitos are crisp.