Chicken Taquitos (Rolled Tacos)

The oniony, cheesy chicken filling in a crispy corn tortilla with Mexican condiments on top is a dream of Mexican cuisine. It can’t get much better than this!

Doesn’t the name sound like a little something with the “ito” on the end? And the “taq”, of course, refers to their taco nature. Put 1 and 1 together and you have a little taco - so fun to say! Rolled so neatly, they are fried crisp so they’re easy to pick and dip in all manner of Mexican condiments.

Today, most often, they are called “rolled tacos”. To create a crispy roll you must use corn tortillas rather than flour, which won’t crisp up in the same way.

A young Mexican woman on an exchange program in which I was involved, first introduced me to the taquito, dusted with queso which I in my provincial Western home had never seen but today appears in most grocery stores in several different varieties.

This particular filling is richer and fuller in flavor than my first meeting of this crispy Mexican pleaser, with a bit more seasoning, and the addition of onion, garlic and green chilies. When your family asks, “What’s for dinner?” you can have fun saying “taquitos” too, rather than the somewhat mundane “rolled tacos”.

Chicken Taquitos (Rolled Chicken Tacos)

2 ½ cups shredded cooked chicken

3/4 cup chopped onion

2 cloves garlic, minced

1 small can chopped green chiles

1 tablespoon cornstarch

3/4 cups chicken stock

salt and pepper to taste

10 - 12 corn tortillas

1 1/2 cups grated cheddar or Monterey Jack cheese

2 tablespoons Cotija cheese for garnish (Parmesan may be substituted)

1/4 cup chopped fresh cilantro or parsley for garnish

guacamole, sour cream, pico de gallo for side condiments (see recipes below)

vegetable oil for frying

-In a large skillet, sauté onion and garlic in 2 tablespoons oil until very soft. Add chiles, chicken,
salt and pepper. Sprinkle cornstarch over chicken mixture and add chicken broth. Cook and stir until thick and bubbly. Cool. Stir in cheese.

-Soften tortillas by frying over medium-high heat for about 30 seconds on each side in a skillet with 2 tablespoons hot oil. Remove to a paper towel to drain. Continue with each tortilla, adding a bit more oil as necessary. (This is to ensure that the tortillas will roll without cracking. You can also steam them in a microwave oven for about 40 seconds with 4 -5 tortillas a a time in a ziplock plastic bag with a damp paper towel. However, if softened too far in advance of frying, the tortillas will dry out and crack so if using this method, fry the Taquitos as soon as they are filled and rolled.)

-Lay a softened corn tortilla on a work surface in front of you. Place about 1/3 cup filling along one edge of the tortilla. Starting at the same end, roll the tortilla over the filling to the over side, rolling as tightly as possible as you go. Secure with a toothpick or lay seam side down on the counter top.

-In the same skillet in which you softened the tortillas, add enough oil to reach a depth of about 1 inch. Heat the oil over medium high heat until the oil is shimmery. Oil is ready when a piece of tortilla placed in the oil browns within 30 seconds. Turn down the heat if the oil is smoking or browns the tortillas too quickly. Place the Taquitos in the oil seam side down and dry for about 1 - 2 minutes on each side until golden. Remove to paper towels to drain and cool slightly.

-Serve Taquitos with guacamole, pico de gallo, salsa, sour cream or any other Mexican condiments you enjoy. Makes 12 Taquitos.

PICO DE GALLO RECIPE:

1 cup finely chopped white onion (about 1 small onion)

1 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped (decrease or omit if it is too spicy for your taste, or add another if you love heat) For a milder mix, use canned green chilis which still give you that Mexican flavor.

¼ cup lime juice

¾ teaspoon salt or more to taste

4 - 6 medium to large ripe red tomatoes finely chopped

½ cup finely chopped fresh cilantro (optional)

-In a medium serving bowl, combine the onion, jalapeño or other peppers, lime juice and salt. Marinate for 5 minutes. Add the tomatoes and cilantro to the bowl and stir to combine. Taste for salt and add more if desired. Let the pico marinate for 15 minutes at room temperature or several hours in the ridge. Can keep up to 4 days, covered in the fridge.

NAKED GUACAMOLE RECIPE

2 just-ripe avocados, seed removed, peeled and cut into chunks

2 cloves garlic finely minced

2 tablespoons vegetable or olive oil

2 green onions, finely minced

juice of 1/2 lime (or lemon)

salt to taste

-In a medium mixing bowl, place avocado chunks and mash roughly with a fork, keeping the mashed avocado slightly chunky. Add garlic, green onions, oil and salt. Stir together. Add lime juice and give it another stir. Let sit for at least 15 minutes to let flavors meld. Taste for salt and add more if desired.

Roll the filling up in the corn tortillas then fry until crisp and golden.

Arrange the Taquitos on a serving platter with all the Mexican condiments we love and dig in!

You’ll want to get up close and personal with these. Muy Delicioso!