Chicken Taquitos Recipe

Sauté aromatics

Mince the garlic and thinly slice the onion. Heat 1 tablespoon vegetable oil in a medium skillet over medium heat. Add the sliced onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Cook chicken

Season the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon black pepper. Push the aromatics to the side of the pan, increase heat to medium-high, add the chicken thighs and sear 2 minutes per side until lightly browned (they will finish cooking in the sauce).

Make tinga sauce

Add tomato sauce, chipotle in adobo, chicken broth, cumin, oregano, remaining salt and pepper to the pan. Stir to combine, bring to a simmer, then reduce heat to low. Cover and simmer gently until the chicken is cooked through and tender, about 12–15 minutes.

Shred chicken

Transfer the cooked chicken to a cutting board. Using two forks, shred the meat finely. Return shredded chicken to the pan and stir into the sauce, simmer uncovered 3–5 minutes to let flavors meld and thicken. Adjust seasoning to taste.

Cook tomatillos and jalapeño (optional)

Place the rinsed tomatillos and whole jalapeño in a small saucepan with just enough water to cover. Bring to a simmer and cook until the tomatillos soften and the jalapeño blisters, about 6–8 minutes. Drain and let cool slightly. (Alternatively, roast under a broiler until charred for more depth.)

Blend sauce

In a blender or food processor, combine the cooked tomatillos, jalapeño (stem removed, seeds removed for milder heat), cilantro, lime juice, 1/2 teaspoon salt, and 2 tablespoons water. Blend until smooth. Taste and adjust salt or lime as needed. Refrigerate until ready to serve.

Warm tortillas

To make tortillas pliable and prevent cracking, warm them for 20–30 seconds per side in a dry skillet over medium heat or wrap stack in a damp paper towel and microwave 30–45 seconds. Keep warm under a cloth as you work.

Assemble taquitos

Place about 2 tablespoons of shredded chicken tinga lengthwise near one edge of each warmed corn tortilla, then sprinkle roughly 1 tablespoon shredded cheese on top of the chicken. Tightly roll the tortilla around the filling. Secure with a toothpick if desired. Repeat with remaining tortillas and filling.

Fry taquitos

Pour oil into a heavy skillet to a depth of about 1/4 inch and heat over medium-high until shimmering (about 350°F / 175°C or a small piece of tortilla sizzles on contact). Fry taquitos seam-side down, in batches, turning occasionally, until golden brown and crisp on all sides, about 2–3 minutes per batch. Remove to a paper towel–lined tray and immediately sprinkle lightly with 1/2 teaspoon salt divided across the batches. Alternatively, brush with oil and bake at 425°F (220°C) on a rimmed baking sheet 12–15 minutes, flipping halfway, until crisp.

Place 3–4 taquitos per serving on a plate. Drizzle or spoon verde sauce on the plate or over taquitos. Top with a handful of shredded lettuce, about 2 tablespoons pico de gallo, and sprinkle with crumbled queso fresco. Serve with lime wedges on the side for squeezing.