One time, a friend told me that growing up in Mexico, they would make chicken taquitos for special occasions. She remembers making them with her mom and grandmother. I was so curious to try out for myself.
There aren’t actual measurements with this chicken taquitos recipe; it’s a taste and customise as you go type of thing. The salsa can be switched up according to your taste preferences (chilli verde or a tomato-based salsa) simply by choosing tomatillos or tomatoes. They are so simple to make. You could even use some pre-cooked rotisserie chicken to make it even easier and quicker to put together.
All you need to do is place a small amount of chicken on the edge of one tortilla, roll it up and then fasten with toothpicks. Then you’ll fry them in vegetable oil, turning halfway through for shallow fry, or you can deep fry them if you’re into that sort of thing.
When my mom would get chicken taquitos (you know the frozen kind from the grocery store), we’d mix a little sour cream and salsa together and dip them, but my friend introduced us to her way of doing them: plate three taquitos and top with sour cream, cabbage, salsa, cheese, and a little more sour cream. Then dig in. Whichever way you eat them, they’re going to make your taste buds happy.
Crunchy Chicken Taquitos
- 2 pounds ground chicken (minced chicken) - cooked 16 corn tortillas
- 16 medium corn tortillas
- ½ cup vegetable oil
- 1 small cabbage
- ½ cup sour cream
- Warm a frying pan over medium heat. Cook the tortillas a few at a time until they are soft and workable.
- Place about 2 to 3 tablespoons of chicken on the edge of one tortilla and roll up, securing with toothpicks or bakers twine. Continue till all tortillas are filled.
- Add the oil to a pan and turn heat to medium-high. Once the oil is hot enough, fry prepared taquitos in the oil in a single layer until crisp and starting to brown, turning halfway through.
- Serve immediately with cabbage, salsa and sour cream.