Ingredients
Equipment
Method
- Place the chicken breasts or thighs in a medium saucepan. Cover with water and add a generous pinch of salt and pepper. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and easily shreds with a fork. Alternatively, you can poach the chicken in seasoned broth for added flavor. Once cooked, carefully remove the chicken from the water and place it on a cutting board.1 ½ pounds boneless, skinless chicken breasts or thighs, to taste salt, to taste freshly ground black pepper
- Using two forks, shred the cooked chicken into small, bite-sized pieces. Discard any excess fat or gristle.
- In a medium bowl, combine the shredded chicken with 1 tablespoon of olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper. Toss well to ensure the chicken is evenly coated with the seasonings. Taste and adjust seasonings as needed.1 tablespoon olive oil, 1 teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon garlic powder, ¼ teaspoon smoked paprika, to taste salt, to taste freshly ground black pepper
- Microwave: Stack the tortillas on a plate, cover with a damp paper towel, and microwave for 30-60 seconds, until warm and pliable.12-15 corn tortillas
- Stovetop (Quickest): Heat a dry skillet over medium heat. Warm each tortilla for about 15-20 seconds per side, until it becomes soft and flexible.12-15 corn tortillas
- Oven: Wrap a stack of tortillas in foil and warm them in a preheated oven at 300°F (150°C) for about 10-15 minutes.12-15 corn tortillas
- Lay a warmed tortilla flat. Spoon about 2-3 tablespoons of the seasoned shredded chicken mixture onto the center of the tortilla. Roll the tortilla up tightly, starting from one edge and tucking in the sides slightly to enclose the filling completely.12-15 corn tortillas
- If you’re concerned about them unrolling, you can secure them with a toothpick. However, if rolled tightly, they should hold their shape during frying.
- Deep Frying: Heat about 1-2 inches of vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat to approximately 350°F (175°C). Carefully place 3-4 taquitos, seam-side down, into the hot oil. Fry for 2-4 minutes per side, or until golden brown and crispy. Use tongs to carefully turn them.N/A cooking spray or vegetable oil for frying
- Pan Frying: Alternatively, you can pan-fry them in a tablespoon or two of oil in a skillet. This method will still yield a crispy exterior, though perhaps not as uniformly golden as deep frying.N/A cooking spray or vegetable oil for frying
- Once golden and crisp, remove the taquitos from the oil using a slotted spoon or tongs and place them on a plate lined with paper towels to drain any excess grease.
- Serve the Crispy Chicken Taquitos immediately while they are hot and at their crispiest. Garnish generously with your favorite toppings.N/A shredded lettuce, N/A diced tomatoes, N/A salsa, N/A sour cream, N/A guacamole, N/A shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
Notes
Allow the taquitos to cool completely before storing. Reheat in the oven for best results to maintain crispiness. Avoid microwave reheating.