Taquito Recipe

Cook the chicken

Place chicken breasts in a medium saucepan or pot. Add chicken broth (or water) until chicken is mostly covered (~2 cups). Add half of the chopped onion and 1/2 tsp salt. Bring to a gentle simmer over medium heat, then reduce to low, cover, and poach for 12–15 minutes until internal temperature reaches 165°F (74°C) and chicken is cooked through.

Shred the chicken

Remove chicken from the pot and let rest 5 minutes. Using two forks or hands, shred the chicken into bite-size strands. Reserve 1/4 cup of the cooking liquid.

Sauté aromatics & season

In a skillet over medium heat, warm 1 tablespoon oil (or use a few tablespoons of the reserved cooking liquid). Add the remaining chopped onion and sauté 3–4 minutes until translucent. Add minced garlic, cumin, chili powder, remaining 1/2 tsp salt and 1/2 tsp black pepper; cook 30 seconds until fragrant.

Combine and finish filling

Add shredded chicken to the skillet along with 2–3 tablespoons of reserved cooking liquid to moisten. Stir to combine and cook 1–2 minutes until heated through. Remove from heat, stir in lime juice and chopped cilantro (if using). Taste and adjust seasoning.

Warm tortillas

To prevent cracking when rolling, warm corn tortillas so they are pliable: heat on a dry skillet for 10–15 seconds per side, wrap in a clean towel, or microwave a stack wrapped in a damp paper towel for 30–45 seconds.

Fill and roll

Place a warm tortilla on a work surface. Put about 2 tablespoons of shredded chicken (and a sprinkle of cheese if using) lengthwise near one edge. Tightly roll the tortilla around the filling. Place seam-side down on a tray. Repeat with remaining tortillas and filling (this recipe makes ~10–12 taquitos depending on how full you stuff them).

Heat oil

Pour oil into a 10–12 inch skillet to a depth of about 1/4 inch (about 1 cup). Heat over medium-high until shimmering and a small piece of tortilla sizzles immediately (about 350°F if using a thermometer).

Fry taquitos

Working in batches, place rolled taquitos seam-side down into the hot oil. Fry 1.5–2 minutes per side until golden brown and crisp. Use tongs to turn carefully. Do not overcrowd the pan.

Drain and season

Remove cooked taquitos to a paper towel-lined plate to drain. While still hot, sprinkle lightly with finishing salt. Keep warm on a baking sheet in a 200°F (95°C) oven while frying remaining batches.

Alternative baking method

For a lighter version, brush each rolled taquito lightly with oil, place seam-side down on a parchment-lined baking sheet, and bake at 425°F (220°C) for 12–14 minutes, turning once, until crisp and golden.

Arrange taquitos on a platter and serve hot with sour cream or crema, salsa, sliced avocado or guacamole, and lime wedges for squeezing. Enjoy immediately for best crispness.