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Taquitos With Guacamole Recipe

Name: Mitla Cafes TAQUITOS With Guacamole Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 12 count corn tortillas; 2 cups shredded cooked chicken (rotisserie or poached); 1 count onion, finely chopped; 2 count garlic cloves, minced; 1 tsp ground cumin; 1 tsp chili powder; 0.5 tsp smoked paprika; 1 tsp salt; 0.5 tsp black pepper; 1 tbsp lime juice (from about 1 lime); 0.25 cups fresh cilantro, chopped; 0.5 cups vegetable oil (for frying) or neutral oil for brushing; 2 count ripe avocados; 0.5 count tomato, seeded and finely diced; 2 tbsp red onion, finely minced; 2 tbsp fresh cilantro, chopped; 1 tbsp lime juice; 0.5 count jalapeño, seeds removed and minced (optional); 0.75 tsp salt; 0.25 tsp black pepper; 0.5 cups sour cream or Mexican crema; 0.25 cups crumbled queso fresco or cotija; 2 count lime wedges

Inspired by Mitla Cafe

Time50m

Serves4

Make Taquitos With Guacamole Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Taquitos

12 count corn tortillas

2 cups shredded cooked chicken (rotisserie or poached)

1 count Onion, finely chopped

2 count Garlic cloves, minced

1 tsp Ground cumin

1 tsp Chili powder

1/2 tsp Smoked paprika

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tbsp lime juice (from about 1 lime)

1/4 cups Fresh cilantro, chopped

1/2 cups vegetable oil (for frying) or neutral oil for brushing

Guacamole

2 count ripe avocados

1/2 count tomato, seeded and finely diced

2 tbsp red onion, finely minced

2 tbsp Fresh cilantro, chopped

1 tbsp ReaLime juice

1/2 count jalapeño, seeds removed and minced (optional)

3/4 tsp Celtic sea salt

1/4 tsp black pepper

To Serve / Optional

1/2 cups sour cream or Mexican crema

1/4 cups crumbled queso fresco or cotija

2 count Lime wedges

Method

Taquitos

Prepare filling

Heat a medium skillet over medium heat. Add 1 tablespoon oil from the measured amount. Sauté the chopped onion until translucent, about 3–4 minutes. Add the minced garlic and cook 30 seconds until fragrant. Stir in shredded chicken, ground cumin, chili powder, smoked paprika, salt, and black pepper. Cook, stirring, 2–3 minutes until mixture is heated through and spices are aromatic. Remove from heat and stir in lime juice and chopped cilantro. Taste and adjust seasoning.

Warm tortillas

To make tortillas pliable and prevent cracking, warm them: stack tortillas and wrap in a damp clean kitchen towel, microwave 30–45 seconds until warm and flexible OR heat a dry skillet over medium-high and warm each tortilla 15–20 seconds per side. Keep warmed tortillas wrapped so they stay soft.

Assemble taquitos

Lay a warmed tortilla on a flat surface. Place about 2 tablespoons (roughly 2 tablespoons = ~1/6 cup) of the chicken filling along one edge of the tortilla, leaving a small border. Tightly roll the tortilla away from you so the seam is on the bottom. Repeat with remaining tortillas and filling. You should have about 12 taquitos.

Cook taquitos — frying method (traditional, crispy)

Heat about 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F / 175°C if using a thermometer). Working in batches, place taquitos seam-side down in the oil and fry 2–3 minutes per side, turning with tongs, until golden brown and crisp. Transfer to a wire rack or paper towel-lined plate to drain. Lightly season with a pinch of salt while hot.

Cook taquitos — baked method (lighter)

If you prefer baking: preheat oven to 425°F (220°C). Place rolled taquitos seam-side down on a rimmed baking sheet lined with parchment. Brush each taquito lightly with oil (or spray). Bake 12–16 minutes, turning once halfway, until edges are crisp and golden. For extra crispness, broil 1–2 minutes at the end while watching closely.

Guacamole

Halve the avocados, remove pits, and scoop flesh into a medium bowl. Mash with a fork to your desired texture — slightly chunky is traditional. Add the diced tomato, minced red onion, chopped cilantro, lime juice, minced jalapeño (if using), salt, and black pepper. Stir gently to combine. Taste and adjust seasoning or lime. Keep chilled until serving.

If not serving immediately, press a piece of plastic wrap directly onto the surface of the guacamole to minimize browning and refrigerate up to 4 hours.

To Serve

Arrange hot taquitos on a platter. Serve guacamole in a bowl alongside. Offer sour cream/crema, crumbled queso fresco, and lime wedges. To eat: top taquitos with a dollop of guacamole and crema, sprinkle cheese, squeeze lime, and enjoy.