Taquitos Recipe

Prepare and shred chicken

If you don't have precooked chicken, poach 2 boneless skinless chicken breasts or thighs in 1 cup chicken broth (or water) with a pinch of salt: simmer gently for 12–15 minutes until cooked through. Remove, let rest 5 minutes, then shred with two forks. You should have about 2 cups shredded chicken.

Season the filling

Place shredded chicken in a bowl. Add 1 tsp ground cumin, 1 tsp chili powder, 1 tsp garlic powder, 1 tsp salt, 1/2 tsp black pepper, 1 tbsp lime juice and 2 tbsp chopped cilantro (if using). Mix thoroughly. If using cheese, fold in 1 cup shredded cheese so the filling holds together better.

Warm tortillas

To prevent cracking, warm the corn tortillas: heat a dry skillet over medium-high heat and warm tortillas 20–30 seconds per side, or microwave stacked tortillas wrapped in a damp paper towel for 30–40 seconds. Keep them covered so they stay pliable.

Roll taquitos

Place about 2–3 tablespoons of the chicken filling along the lower third of each warm tortilla, spread evenly, then tightly roll the tortilla around the filling. Secure with a toothpick if necessary. Repeat for all tortillas.

Fry until crisp

In a large, heavy skillet (cast iron preferred), pour in about 1/2 to 1 cup vegetable oil to reach a 1/4-inch depth and heat over medium-high until shimmering (around 350°F / 175°C or when a small piece of tortilla sizzles). Fry taquitos seam-side down first in batches, 2–3 minutes per side, turning to brown all sides until crisp and golden. Use tongs to turn carefully so they don't unroll. Drain on a paper towel-lined tray to remove excess oil.

Alternative: Bake

For a lighter option, preheat oven to 425°F (220°C). Place rolled taquitos seam-side down on a baking sheet lined with parchment. Lightly brush or spray with oil and bake 12–15 minutes, turning once, until crisp and golden.

Make the guacamole salad while taquitos cook. Halve and pit 2 ripe avocados and dice the flesh into chunks in a bowl. Add 1 cup halved cherry tomatoes, 1/4 cup finely diced red onion, 2 tbsp chopped cilantro, 2 tbsp lime juice, 1/2 tsp salt, 1/4 tsp black pepper, and 1 minced jalapeño if using. Gently fold everything to combine but leave some texture — do not fully mash. Taste and adjust salt or lime as needed.

Place 3/4 cup sour cream in a small bowl. If desired, stir in 2 tsp hot sauce for a quick spicy crema. Arrange lime wedges on the serving plate.

Serve: Remove any toothpicks from taquitos. Plate 3–4 taquitos per person with a generous scoop of guacamole salad and a dollop of sour cream. Garnish with extra cilantro and a lime wedge. Serve immediately while taquitos are hot and crisp.