Chicken Taquitos Recipe

Sauté aromatics and corn

Heat 1 tbs olive oil in a medium skillet over medium heat. Add 0.5 cups finely diced yellow onion and 1 cup corn kernels. Cook, stirring occasionally, until the onion is soft and corn is lightly golden, about 4–5 minutes.

Season the mixture

Stir in 0.5 tsp ground cumin, 0.5 tsp chili powder, 1 tsp kosher salt and 0.25 tsp black pepper. Cook 30 seconds until fragrant.

Combine with chicken and cheese

Add 2 cups shredded cooked grilled chicken and 0.5 cups diced roasted green chiles to the skillet. Toss to combine and warm through, about 2 minutes. Remove from heat and stir in 1.5 cups shredded Monterey Jack cheese, 0.25 cups chopped cilantro and 1 tbs lime juice. Mix until the cheese is melted and everything is evenly combined. Taste and adjust salt or lime as desired. Let the filling cool slightly to make rolling easier (5–10 minutes).

Warm tortillas

Warm the 12 corn tortillas so they are pliable: either heat a dry skillet over medium and warm each tortilla 10–15 seconds per side, or wrap the stack in a damp paper towel and microwave 25–30 seconds. Brush each warmed tortilla lightly with the 1 tbs neutral oil (this helps seal when frying).

Fill and roll taquitos

Place about 2–3 tablespoons of the chicken filling along the center of each tortilla (enough for a snug roll but not overstuffed). Tightly roll each tortilla around the filling and secure with a toothpick near the seam.

Heat frying oil

Pour 2 cups vegetable oil into a large, heavy skillet or Dutch oven to a depth of about 1/2 inch. Heat over medium-high until the oil reaches about 350°F (175°C) or is shimmering and a small piece of tortilla sizzles immediately when added.

Fry until crisp

Working in batches (do not overcrowd), carefully add 3–4 taquitos seam-side down to the hot oil. Fry, turning occasionally, until golden brown and crisp on all sides, 2–3 minutes per batch. Use a slotted spoon or tongs to transfer cooked taquitos to a paper towel–lined tray to drain. Immediately sprinkle with a little of the 0.5 tsp finishing kosher salt while hot.

Optional: Oven finish (lighter)

For a baked version, place rolled taquitos seam-side down on a rimmed baking sheet, brush lightly with oil, and bake at 425°F (220°C) for 12–15 minutes, turning once halfway, until crisp and golden.

Remove toothpicks

Before serving, remove toothpicks from the taquitos.

Blend avocado cream

In a blender or food processor, combine 1 ripe avocado, 0.5 cups sour cream (or crema), 1 tbs lime juice, 2 tbs chopped cilantro, 0.5 tsp salt and 2 tbs water. Blend until very smooth, adding an extra tablespoon of water if needed to reach a drizzling consistency. Taste and adjust salt or lime. Chill until ready to serve.

Char tomatillos and jalapeño

Heat a cast-iron skillet or comal over medium-high heat. Add the 8 tomatillos and 1 jalapeño and cook, turning occasionally, until they are blistered and dark in spots, about 6–8 minutes. (Alternatively, boil tomatillos and jalapeño for 5 minutes.)

Blend salsa

Transfer charred tomatillos and jalapeño to a blender. Add 0.25 cups chopped white onion, 0.25 cups cilantro, 1 tbs lime juice, 1 tsp kosher salt and 2 tbs water. Blend until smooth (or leave a little texture if you prefer). Taste and adjust salt or lime. Chill or serve at room temperature.

Plate taquitos

Arrange the crisp taquitos on a platter. Serve with small bowls or drizzles of avocado cream and salsa verde alongside.

Garnish

Garnish with lime wedges, extra chopped cilantro (2 tbs), and thinly sliced radishes if using. Squeeze lime over taquitos just before eating.