Tres Taquitos Recipe

Cook chicken

Place chicken thighs, half the sliced onion, 2 garlic cloves, 1 tsp salt, 1/2 tsp pepper, oregano and cumin into a medium pot. Add 1 cup chicken broth and bring to a simmer. Cook until thighs are cooked through, about 20–25 minutes.

Shred and sauce

Remove chicken and shred with two forks. In a blender, combine fire-roasted tomatoes, chipotle peppers, remaining onion (sliced), 2 garlic cloves, and 2 tbsp lime juice. Blend until smooth. In a skillet, heat 1 tbsp vegetable oil over medium heat, pour blended sauce and simmer 5 minutes to reduce slightly. Add shredded chicken, 1/2 tsp salt and simmer 5–8 minutes so flavors meld.

Braise pork

Cut pork shoulder into 2-inch chunks and season with 1 tsp salt and 1/2 tsp pepper. In a Dutch oven over medium-high heat, heat 2 tbsp vegetable oil and brown pork on all sides, working in batches, about 8 minutes total.

Slow braise

Add orange juice, 1 cup water, bay leaves, 1 tsp oregano and 1/2 tsp cumin to the pot. Bring to a simmer, cover and braise in a 300°F oven (or low stovetop) until very tender, about 2–2.5 hours. Remove pork, shred with forks, and crumble lightly. For crispy edges, spread shredded pork on a baking sheet and roast at 425°F 10–12 minutes until edges crisp.

Warm prepared mole in a small saucepan over low heat. Add 1/2 cup chicken broth and the chocolate piece; whisk until smooth and slightly thickened, 4–6 minutes. Taste and adjust salt. Keep warm until assembly.

Julienne carrot and daikon (or jicama). In a small saucepan bring 1/2 cup vinegar, 1/2 cup water, 1 tbsp sugar and 1/2 tsp salt to a simmer until sugar dissolves. Pour hot brine over vegetables in a jar or bowl, let cool to room temperature, then refrigerate at least 30 minutes (can be made ahead up to 3 days).

In a blender or food processor combine cilantro, parsley, seeded chili, 1 garlic clove, lime juice, mayonnaise and salt. With motor running, stream in olive oil until emulsified and smooth. Taste and adjust salt or lime. Chill until ready to serve.

Assemble taquitos

Warm corn tortillas briefly in a dry skillet or microwave covered with a damp towel so they are pliable. Place about 2–3 tablespoons of chosen filling (Chicken Tinga or Pork Carnitas) along the lower third of each tortilla, sprinkle about 1 tablespoon shredded jack cheese and a few pickled veggies. Roll tightly and secure seam under each roll.

Fry until crisp

In a large skillet heat about 1/2 inch (approx. 1 cup) vegetable oil over medium-high until shimmering (about 350°F). Working in batches, place taquitos seam-side down and fry, turning as needed, until evenly golden and crisp, about 2–3 minutes per side. Transfer to a paper towel-lined tray and season lightly with salt.

Plate and finish

Arrange three taquitos per serving on a plate. Drizzle or dollop warmed mole over or alongside, spoon aji verde alongside, garnish with remaining fresh cilantro and lime wedges. Serve immediately so shells stay crisp.