Cheese Or Roasted Chicken Taquitos With Guacamole, Tomatillo Salsa And Sour Cream Recipe

Prepare filling

In a medium bowl combine shredded roasted chicken, shredded cheese, chopped onion, minced cilantro, ground cumin, kosher salt, black pepper and lime juice. Mix until evenly distributed. The mixture should be moist but not soggy.

Soften tortillas

Warm a dry skillet over medium heat. One at a time, heat each corn tortilla 15–20 seconds per side until pliable. Keep warmed tortillas wrapped in a clean kitchen towel to prevent tearing.

Assemble taquitos

Place about 2 tablespoons of the filling (or 2–3 tablespoons for a fuller taquito) along the lower third of each warmed tortilla. Tightly roll the tortilla over the filling and place seam-side down on a tray. Repeat with remaining tortillas and filling.

Fry taquitos

Pour oil into a large skillet to a depth of about 1/4 inch and heat over medium-high until shimmering and 350°F (175°C) if using a thermometer. Working in batches, carefully place rolled taquitos seam-side down in the oil. Fry 1.5–2 minutes per side, turning with tongs, until golden brown and crisp. Do not overcrowd the pan. Transfer cooked taquitos to a rack or paper towels to drain and season lightly with a pinch of salt while hot.

Oven-baked alternative

For a lighter version preheat oven to 425°F (220°C). Brush each rolled taquito lightly with oil and place seam-side down on a parchment-lined sheet. Bake 12–15 minutes, turning once, until crisp and lightly browned.

Halve and pit the avocados. Scoop flesh into a bowl and mash with a fork to desired texture (some chunky, some smooth). Add chopped tomato, chopped onion, minced cilantro, lime juice, salt, black pepper and minced jalapeño if using. Stir gently to combine. Taste and adjust salt and lime. Keep covered with plastic wrap pressed to the surface until ready to serve to prevent browning.

Preheat broiler or prepare a hot cast-iron skillet. Place husked tomatillos, whole pepper(s), garlic cloves and quartered onion on a baking sheet or skillet. Roast under the broiler about 6–8 minutes, turning once, until tomatillos are blistered and slightly charred and peppers and onion are softened. Allow to cool slightly.

Transfer roasted tomatillos, pepper, garlic and onion to a blender or food processor. Add cilantro, lime juice and salt. Pulse to a chunky or smooth consistency as preferred. If the salsa is too thick, add 1–2 tablespoons water and pulse again. Taste and adjust seasoning. Refrigerate until ready to serve.

Spoon sour cream into a small serving bowl. If desired, thin slightly with 1–2 tablespoons of milk or lime juice for a drizzleable consistency. Place guacamole and salsa in serving bowls.

Arrange hot taquitos on a serving platter. Garnish with reserved cilantro leaves and serve with bowls of guacamole, roasted tomatillo salsa and sour cream. Offer lime wedges on the side for squeezing over the taquitos.