Name: The Sinks TAQUITOS DE POLLO Recipe
Cook time: 50 min
Total time: 50 min
Yield: 3 servings
Cuisine: Mexican
Ingredients: 12 count corn tortillas (6-inch); 3 cups cooked shredded chicken; 0.5 cup white onion, finely chopped; 2 tsp garlic, minced; 2 tbsp fresh cilantro, chopped; 1 tsp ground cumin; 1 tsp chili powder; 1 tbsp fresh lime juice; 1 tsp salt; 0.5 tsp black pepper; 4 cups vegetable oil (for shallow/deep frying); 2 count ripe avocados; 0.25 cup tomato, seeded and finely diced; 2 tbsp white onion, finely chopped; 1 tbsp fresh cilantro, chopped; 1 tbsp fresh lime juice; 0.75 tsp kosher salt; 0.25 tsp ground black pepper; 0.5 count jalapeño, seeded and minced (optional); 12 count toothpicks (optional, for securing taquitos); 4 count lime wedges (for serving)

Method

Taquitos

Prepare filling

In a medium bowl combine the shredded chicken, finely chopped onion (1/2 cup), minced garlic, chopped cilantro (2 tbsp), ground cumin, chili powder, lime juice (1 tbsp), salt and black pepper. Mix thoroughly so spices and lime coat the chicken evenly. Taste and adjust seasoning if needed.

Warm tortillas

To prevent cracking when rolling, warm the corn tortillas: heat a dry skillet over medium-high heat and warm each tortilla 15–20 seconds per side until pliable, or wrap stacks of 6 in a damp towel and microwave 20–30 seconds. Keep wrapped to retain heat while you work.

Assemble taquitos

Place a warmed tortilla on a work surface. Spoon about 2 to 3 tablespoons (roughly 1/4 cup) of the chicken filling lengthwise near the bottom third of the tortilla. Roll tightly from the filled edge to form a cylinder with the seam on the bottom. If needed, secure with a toothpick inserted through the center. Repeat to make 12 taquitos.

Heat oil

Pour vegetable oil into a deep skillet or heavy-bottomed pot to a depth of about 1 to 1 1/2 inches (enough for shallow frying and partially submerging taquitos). Heat oil over medium-high to 350°F (175°C). If you don't have a thermometer, test by slipping the edge of a tortilla in—oil should sizzle steadily and produce small bubbles.

Fry taquitos

Working in batches (do not crowd), carefully place 3–4 taquitos seam-side down into the hot oil. Fry 2 to 3 minutes, gently rolling them so all sides brown evenly, until golden and crispy. Use tongs to turn as needed. Remove and drain on a wire rack set over a baking sheet or on paper towels. If toothpicks were used, remove them after frying and the taquitos have cooled slightly. Keep cooked taquitos warm in a 200°F (95°C) oven while frying remaining batches.

Season

Lightly sprinkle a pinch of salt over the hot taquitos immediately after frying, if desired.

Guacamole dip

Halve the avocados, remove pits, and scoop flesh into a medium bowl. Mash to desired consistency with a fork (smooth or slightly chunky).

Add diced tomato, chopped onion (2 tbsp), chopped cilantro (1 tbsp), lime juice (1 tbsp), salt and pepper. Add minced jalapeño if using. Stir gently to combine and taste, adjusting salt or lime juice as needed.

Cover guacamole tightly with plastic wrap pressed directly onto the surface to minimize browning and refrigerate until serving, or serve immediately at room temperature.

Assembly/serving

Arrange the dozen taquitos on a platter. Serve with the guacamole dip in a bowl alongside lime wedges. Provide extra cilantro or hot sauce if desired.

Estimated plating suggestion: 4 taquitos per person for 3 servings, or serve as an appetizer to more people.

Taquitos De Pollo Recipe