Homemade Chicken Taquitos
Remember those frozen Chicken Taquitos you'd buy as a kid - well these are homemade and they are INCREDIBLE!! You'll be obsessed
Servings: 4 people
Ingredients
- 12 small corn tortillas
- 1 1/2 cups shredded rotisserie chicken
- 1 chipotle in adobo, chopped + 1 tablespoon adobo sauce
- 1/2 teaspoon ground coriander
- Kosher salt and freshly cracked black pepper to taste
- 2 cups vegetable oil
- 1 lime
Serve with
- Arbol Salsa
- Mexican Crema
- Lime Wedges
- Cilantro
- Cotija
- Sliced Radishes
Instructions
- Place shredded chicken, chipotle in adobo and sauce, coriander and 1 teaspoon of salt and 1/2 teaspoons freshly cracked black pepper in a bowl , toss to combine.
- To assemble the taquitos you want the tortillas to be flexible, if your tortillas are on the stiff side you can cover them with a damp towel and microwave for 10-15 seconds. Working with one tortilla at a time place a heaping tablespoon of chicken on the lower third of the tortilla spreading it to almost each of the edges, fold the tortilla over the chicken and roll tightly, secure with a toothpick. Keep the rolled taquitos under a damp towel while rolling to avoid cracking.
- Heat the oil in a cast iron skillet over medium high heat. When oil is hot carefully place 1/2 of the taquitos into the oil and fry till golden brown, turning to cook both sides. Don’t crowd the pan. Total time about 3-4 minutes.
- Remove taquitos from oil and drain on a paper towel lined plate and sprinkle with a bit of kosher salt and squeeze of lime. Repeat frying for remaining taquitos. Serve with Mexican crema, arbol salsa and other toppings