Taquitos

Name: Taquitos
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 4 large guajillo or New Mexican chiles (42 grams), stems and seeds removed; 1 to 3 chopped chipotles in adobo, to taste; 3 garlic cloves, peeled; 1/2 teaspoon dried oregano, preferably Mexican; 1/4 teaspoon coriander seeds; 1/4 teaspoons cumin seeds; 1/4 teaspoon black peppercorns; 1 cup chicken stock, plus more if needed; 2 teaspoons fine sea salt; 2 medium chicken breasts from a rotisserie or roast chicken, shredded, skin and bones removed (about 2 cups); 16 (6-inch) corn tortillas; Vegetable oil, for frying; Guacamole, crema, crumbled Cotija cheese, chopped cilantro, shredded iceberg lettuce, chopped white onion, chopped tomatoes and lime wedges, for serving (optional)

By Rick A. Martínez

Published Oct. 6, 2023

Total Time: 45 minutes
Prep Time: 10 minutes
Cook Time: 35 minutes
Rating: 4(76)
Comments: Read comments

In Spanish, taquitos means “little tacos,” and depending on where you are in Mexico, they can refer to small tacos, breakfast tacos, or stuffed, rolled and fried tacos. If they’re the latter, as in this recipe, medium-size tortillas are typically used, whereas when larger tortillas are used, they are called flautas (or flutes). When choosing your tortillas, freshness is more important than size — they need to be soft and pliable so they won’t crack when rolled. Pick up the bag of tortillas at the store and gently bend the stack; if they are stuck together, stiff or you see any broken edges, they are probably old and will be difficult to roll. Conversely, if there is condensation inside the bag, that generally means the tortillas were packed warm, have a higher moisture content and are likely fresh.

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Ingredients

Yield:4 servings

4large guajillo or New Mexican chiles (42 grams), stems and seeds removed
1 to 3chopped chipotles in adobo, to taste
3garlic cloves, peeled
½teaspoon dried oregano, preferably Mexican
¼teaspoon coriander seeds
¼teaspoons cumin seeds
¼teaspoon black peppercorns
1cup chicken stock, plus more if needed
2teaspoons fine sea salt
2medium chicken breasts from a rotisserie or roast chicken, shredded, skin and bones removed (about 2 cups)
16(6-inch) corn tortillas
Vegetable oil, for frying
Guacamole, crema, crumbled Cotija cheese, chopped cilantro, shredded iceberg lettuce, chopped white onion, chopped tomatoes and lime wedges, for serving (optional)

Ingredient Substitution Guide

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Preparation

Step 1
In a medium saucepan, bring guajillo, chipotle, garlic, oregano, coriander, cumin, peppercorns, stock and salt to a boil over medium-high. Reduce to a simmer, cover and cook, stirring once, to make sure the chiles are hydrating evenly and are becoming very soft, about 5 minutes. Remove from heat.
Step 2
Transfer mixture and their cooking liquid to a blender; mix until the salsa is completely smooth, adding a splash of chicken stock if needed. Transfer chicken to a medium bowl and add ¾ cup of the salsa, tossing until completely coated. Season with salt, if necessary. If there is any remaining salsa, serve it alongside the taquitos.
Step 3
Stack the tortillas, wrap in a clean, damp towel and microwave until soft and pliable, 15 to 30 seconds. Spoon 2 to 3 tablespoons of chicken across the center of a tortilla, keeping the other tortillas wrapped so they stay warm. Fold one side over the filling, then tightly roll up the tortilla and secure with a toothpick. Repeat with the remaining chicken and tortillas, keeping the unused tortillas covered as you work.
Step 4
Fill a large (12-inch) skillet, preferably cast-iron, with oil so that it comes about ¾ inch up the sides. Heat on high until the temperature reaches 350 degrees on a fry thermometer. Working in 2 batches, fry taquitos (keeping in the toothpicks), turning occasionally until all sides are deeply golden brown, 3 to 4 minutes. Remove with tongs, allowing excess oil to drip back into the pan, then place on a paper towel-lined baking sheet. Repeat with remaining taquitos.
Step 5
Remove the toothpicks. Serve warm, topped as you like with guacamole, crema, Cotija, cilantro, lettuce, onion, tomatoes and lime.

Ratings

4 out of 5

76 user ratings

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Comments

Adri1 year ago

My grandma typically bakes hers, and it works out well! Just in case anyone hates the process of frying as much as I do.

kccook1 year ago

I have experimented with taquitos for a long time and have refined the process. I warm the tortillas in a dry skillet, fill and roll tightly and seal with beaten egg white. Toothpicks tend to tear the tortilla. I always bake them after spraying with olive oil. Maybe not as crispy as deep frying but awfully good. You can fill them with anything you like but don't overfill, and they freeze well for a quick meal. 400 degrees for about 20-25 minutes from frozen does the trick. We love 'em.

Chris Hewitt1 year ago

I microwave only about 3 tortillas at a time because they get stiff--and much more difficult to roll--as they cool. You can also use a comal.

Ben1 year ago

Dipping each tortilla into the lard (or oil, if that's your preference) briefly (say 5 seconds) makes them perfectly pliable and tear-resistant.

Kevin1 year ago

It’s rare to find a delicious recipe on NYT that doesn’t have hundreds of comments. This one is a winner. That Guajillo salsa infused rotisserie chicken is amazing. Pair with homemade guacamole and Modelo Negra. This is a monthly rotation by popular vote.

Helen1 year ago

Would love to try air frying instead of pan frying. Any tips?

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