Chicken taquitos✨
Chicken taquitos✨
For the Chicken:▪️1/4 of a Yellow Onion, sliced in large chunks▪️2 Cloves Garlic, smashed▪️1 lb. Chicken Breast, sliced in large pieces (each breast in half or thirds)▪️4 Cups Chicken Stock▪️Kosher Salt▪️
For the Taquitos:▪️14 Corn Tortillas▪️~1/4 Cup Avocado Oil (or other neutral oil)▪️Toothpicks▪️
For Serving:▪️Queso Fresco or Cotija Cheese (or cheese of choice)▪️Shredded Romaine or Iceberg Lettuce▪️Sliced Cherry Tomatoes▪️Salsa▪️Sour Cream▪️Lime Wedges▪️
🌱Vegan Modification: Sub in vegan refried beans and vegan cheese for bean and cheese taquitos
1️⃣ In a medium pot, add the onion, garlic, chicken breast, chicken stock, and a generous amount of kosher salt. Bring to a boil over high heat, then turn the heat down to low and simmer uncovered for 10-15 minutes until internal temp of the chicken reaches 165F.
2️⃣ Remove the chicken from the broth, let it cool in the fridge, and then shred it with your fingers into small pieces.
3️⃣ Right before you are ready to cook the taquitos, place half the tortillas on a plate between two damp paper towels and microwave for 30 secs - 1 min until warmed through (this will prevent them from breaking).
4️⃣ Place a ~1” wide pile of shredded chicken in a line along the bottom-middle of the tortilla. Roll from the bottom up into a tube. Poke a toothpick at a diagonal angle through the taquito to seal it shut. Place the taquitos in a line nestled right next to each other once rolled which will further prevent the tortillas from cracking.
5️⃣ In a large nonstick pan over medium heat, add 1/4” of avocado oil. Heat the oil until it reaches 350F, then add the taquitos. Fry on the first side until golden brown (2-3 mins), then flip and fry on the other side until golden brown (you can take out the toothpicks halfway through cooking if needed to brown all sides).
6️⃣ Remove the toothpicks and top the taquitos with lettuce, cheese, and tomatoes. Serve with salsa, sour cream, and lime wedges and enjoy immediately while hot and fresh!
⏲15 minute prep time + 10 minute inactive time + 30 minute cook time
Recipe makes 14 taquitos