Tray Of Taquitos (made With Corn Tortillas) 25 Ct. Recipe

Prepare shredded chicken

If not already cooked, poach or roast approximately 2 lb boneless chicken breasts until fully cooked, then shred with two forks. Use pre-cooked rotisserie chicken to save time.

Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add the diced onion and sauté 4–5 minutes until translucent.

Add the minced garlic and cook 30 seconds until fragrant.

Stir in the shredded chicken, ground cumin, chili powder, smoked paprika, salt, and black pepper. Cook, stirring, 3–4 minutes until the spices are fragrant and the mixture is heated through.

Remove the skillet from heat, stir in the lime juice, chopped cilantro, and 1.5 cups shredded cheese. Mix until combined. Taste and adjust salt if needed. Let the filling cool slightly (it should be moist but not watery).

Soften tortillas so they roll without cracking: wrap stacks of 6–8 tortillas in a damp kitchen towel and microwave 30–45 seconds, or heat each tortilla briefly (10–20 seconds) on a hot comal or heavy skillet until pliable. Alternatively, brush each tortilla lightly on both sides with the 2 tbsp vegetable oil and warm on a skillet 10–15 seconds per side.

Place a softened tortilla on a flat surface. Spoon about 2–3 tablespoons of the chicken-cheese filling across the center of the tortilla in a thin line. You want enough filling for flavor but not so much that it prevents rolling. For 25 tortillas, this uses roughly the full filling batch.

Tightly roll the tortilla around the filling, seam side down. If desired, secure with a toothpick. Repeat until all 25 taquitos are rolled. Keep assembled taquitos on a baking sheet seam-side down while you finish rolling the rest.

Pour about 1 to 1.5 inches of neutral oil into a deep skillet or Dutch oven (about 2 cups). Heat the oil over medium-high heat to 350°F (175°C). If you don’t have a thermometer, test with a small piece of tortilla — it should sizzle immediately and brown in about 30–45 seconds.

Working in batches (do not overcrowd), fry 4–6 taquitos seam-side down for 2.5–3 minutes, turning occasionally, until golden brown and crisp. Use tongs to carefully turn and move them so they brown evenly.

Remove fried taquitos to a wire rack set over a baking sheet or to paper towels to drain. Immediately sprinkle lightly with the finishing 1 tsp salt while still hot. Repeat until all taquitos are fried. (If you prefer a lower-fat option, you can brush rolled taquitos with oil and bake at 425°F / 220°C on a parchment-lined sheet for 12–16 minutes, turning halfway, until crisp.)

Keep finished taquitos warm by placing them seam-side down on a baking sheet in a 200°F (95°C) oven while you finish frying remaining batches. When ready to serve, garnish with chopped cilantro and serve with lime wedges and the 16 oz house salsa.

Combine the 2 cups chopped tomatoes, 1/2 cup finely chopped white onion, minced jalapeño, 1/4 cup chopped cilantro, 2 tbsp lime juice, and 1 minced garlic clove in a mixing bowl.

Season with 1.5 tsp salt and 1/2 tsp sugar (optional). Stir well, taste, and adjust salt or lime juice as needed. Let the salsa sit for 10–20 minutes at room temperature for flavors to meld.

Transfer the salsa to a 16 oz container. Refrigerate if not serving immediately; bring to room temperature for best flavor before serving with the taquitos.