Tres Taquitos Recipe

Poach chicken for Tinga

Place chicken thighs, 2 cups stock, 1/2 cup quartered onion, 3 garlic cloves (smashed), bay leaf and 1 tsp salt in a medium saucepan. Bring to a simmer over medium heat, reduce to low and poach gently 15–18 minutes until cooked through. Remove chicken, let rest 5 minutes, then shred with two forks. Reserve 1/2 cup poaching liquid.

Braise pork for Carnitas

If using pork, combine pork shoulder, 2 cups stock, 1/2 cup quartered onion, 3 smashed garlic cloves, 1/2 tsp dried oregano, 1/2 orange juice and 1/2 lime juice, 1 tsp salt in a Dutch oven. Bring to a simmer, cover and braise in oven at 300°F (150°C) or on low stovetop 2–2.5 hours until fork-tender. Shred pork, then spread on a rimmed baking sheet and roast at 425°F (220°C) 12–15 minutes with 1 tbsp oil, tossing once to get crisp edges. Reserve juices.

Toast dried guajillo and ancho chiles in a dry skillet over medium heat 20–30 seconds per side until fragrant but not burned. Place toasted chiles in hot water to soak 10 minutes until softened; reserve 3/4 cup soaking liquid.

Meanwhile, in a skillet heat 1 tbsp vegetable oil over medium. Add 1/2 cup chopped white onion and 2 garlic cloves; sauté until translucent, about 3–4 minutes. Add 1 cup chopped roma tomato and cook 4 minutes until softened.

Transfer softened chiles (drained), sautéed onion/tomato mixture, 1/2 tsp oregano, 1/4 tsp cumin, 1 tbsp apple cider vinegar, 1/2 tsp salt, 1/4 tsp pepper and 1/4–1/2 tsp chopped chipotle (if using) to a blender. Add about 1/3 cup chile soaking liquid and blend until smooth. Taste and adjust salt or vinegar. If too thick, add reserved poaching/braising liquid 1–2 tbsp to reach saucy consistency.

Heat the blended tinga sauce in the skillet and simmer 5 minutes to develop flavor. Add shredded chicken to the pan, toss to coat and simmer 3–5 minutes to absorb flavor. Keep warm until assembly.

If you prepared braised shredded pork, toss hot shredded pork in a few tablespoons of reserved braising juices and place under high heat (roasting step above) to crisp. Alternatively, pan-sear portions in a hot skillet with 1 tbsp oil until edges are crisp, then toss with a squeeze of lime and a pinch of salt. Keep warm.

If you want a lightly sauced carnitas variant with mole, reserve some crisped pork and fold 1–2 tbsp warm mole into remaining pork pieces to coat.

Warm 1/2 cup chicken stock in a small saucepan until simmering. Whisk in 3 tbsp mole paste until smooth. Stir in 1/2 tbsp grated dark chocolate until melted and glossy. Simmer gently 3–4 minutes to marry flavors. Keep warm; this will be used as an optional topping for one of the taquitos.

Combine 1/2 cup white vinegar, 1/2 cup water, 1 tsp sugar and 1/2 tsp salt in a jar or small bowl and stir until dissolved. Add julienned carrot, sliced red onion and sliced jalapeño. Press down so vegetables are submerged. Let sit at least 20 minutes at room temperature or refrigerate for up to 24 hours. Drain before serving.

In a blender or food processor combine 1/2 cup packed cilantro, 1/4 cup packed parsley, 1 garlic clove, 1/2 jalapeño (seeded if desired), 1 tbsp lime juice, 2 tbsp mayonnaise and 3 tbsp olive oil. Blend until smooth, scraping down sides once. Add 1/2 tsp salt and blend to taste. If too thick, thin with 1–2 tsp water or more lime juice.

Warm a skillet over medium-high heat and add 1 tbsp oil. Briefly char each corn tortilla 20–30 seconds per side until pliable and slightly crisp at the edges. Alternatively, heat on a dry comal or skillet. Keep warm stacked wrapped in a clean towel so they stay soft.

Sprinkle about 2–3 tbsp shredded jack cheese across each warmed tortilla just before assembly so it melts slightly from the hot filling.

Divide the protein: aim for three small taquitos total (two per serving if making mini trio). For each taquito place about 2–3 tbsp of chicken tinga or shredded carnitas in the center of a warm tortilla.

Top each with a small drizzle (about 1 tsp) of mole on one of the taquitos if using, a sprinkle of shredded jack cheese, a spoonful of pickled veggies (about 1–2 tbsp) and a drizzle of aji verde (about 1 tsp). Garnish with a few cilantro leaves and a squeeze of fresh lime. Serve immediately while tortillas are warm and edges slightly crisp.

Leftovers: store components separately (protein, pickles, aji) in airtight containers in the refrigerator up to 3 days; reheat protein gently and assemble fresh.