Tray Of Taquitos (shredded Chicken) Recipe
Make Tray Of Taquitos (shredded Chicken) Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Shredded Chicken (poach & season)
Filling & Assembly
Sauce & Garnishes
Method
Shredded Chicken (poach & season)
- 1
Poach the chicken
Place the chicken breasts in a large saucepan or shallow pot in a single layer. Add the chicken broth (or water), chopped onion, smashed garlic cloves, bay leaf, 1 tsp cumin, 2 tsp kosher salt and 1/2 tsp black pepper. The liquid should cover the chicken; add a little more water if needed.
- 2
Simmer gently
Bring the pot to a gentle simmer over medium heat. Reduce heat to low, cover, and simmer undisturbed until the chicken is cooked through (internal temperature 74°C / 165°F), about 20–25 minutes depending on thickness.
- 3
Rest and shred
Remove the chicken from the liquid and let rest 5 minutes. Reserve about 120 ml (1/2 cup) of the poaching liquid. Using two forks (or a stand mixer with paddle on low), shred the chicken into bite-sized strands. Transfer shredded chicken to a mixing bowl.
Filling & Assembly
- 4
Season the shredded chicken
To the bowl with shredded chicken add 1 tsp ground cumin (for filling), 1 tsp chili powder, 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 cup chopped cilantro and 2 tbsp fresh lime juice. Add 2–3 tbsp of the reserved poaching liquid to moisten (add more only if mixture seems dry). Mix until well combined. Fold in 1 cup of the shredded cheese (reserve 1/2 cup for sprinkling on top if desired). Taste and adjust seasoning.
- 5
Warm the tortillas
Preheat oven to 220°C / 425°F. Place a dry skillet over medium heat and briefly warm each corn tortilla 10–15 seconds per side to make them pliable, or wrap stacks of 6–8 tortillas in a slightly damp kitchen towel and microwave 30–45 seconds. Keep warmed tortillas covered so they stay soft and don't crack when rolled.
- 6
Fill and roll
Place one warm tortilla on a work surface. Spoon 2–3 tablespoons of the chicken filling along the bottom third of the tortilla (amount will vary with tortilla size). Roll the tortilla tightly around the filling and place seam-side down on a parchment-lined baking sheet. Repeat with remaining tortillas and filling. You should have about 24 taquitos; place them snugly but not touching so hot air can crisp them.
- 7
Oil the taquitos
Lightly brush each rolled taquito with vegetable oil (or use an oil mister) so they crisp in the oven. If you prefer, use a quick spray of nonstick spray. If you want cheesier tops, lightly sprinkle the reserved 1/2 cup shredded cheese over the taquitos before baking.
- 8
Optional double-crisp (stovetop finish)
If you prefer an extra-crispy exterior, heat 1–2 tbsp oil in a large skillet over medium-high heat and quick-sear each taquito seam-side down for 30–45 seconds after baking (see next step for baking times). This step is optional.
Baking & Finishing
- 9
Bake until crisp
Bake the taquitos in the preheated 220°C / 425°F oven for 12–18 minutes, rotating the baking sheet once halfway through, until edges are golden-brown and tortillas are crisp. If you added cheese on top, it should be melted and slightly browned.
- 10
Finish and rest
Remove the baking sheet from the oven and let the taquitos rest 2–3 minutes so they firm up. If you opted for the stovetop sear, quickly crisp them seam-side down 30–45 seconds per taquito in a hot skillet with a little oil, then transfer back to the tray to rest.
Sauce & Garnishes
- 11
Prepare crema & garnish
If using sour cream instead of Mexican crema, thin the sour cream with 1–2 tablespoons of lime juice or water until pourable. Place salsa in a serving bowl and dice the avocado. Arrange lime wedges on the platter.
- 12
Serve
Arrange the taquitos on a serving tray. Drizzle crema over the top or serve on the side, spoon salsa alongside, scatter diced avocado and 1/4 cup chopped cilantro over the taquitos, and serve with lime wedges. Enjoy immediately while hot and crisp.