Homemade Chicken Taquitos

5 from 1 vote

Remember those frozen Chicken Taquitos you'd buy as a kid - well these are homemade and they are INCREDIBLE!! You'll be obsessed

Prep Time15

Cook Time15

Total Time30

Course: Appetizer, Main Course

Cuisine: Mexican

Servings: people

Place shredded chicken, chipotle in adobo and sauce, coriander and 1 teaspoon of salt and ½ teaspoons freshly cracked black pepper in a bowl , toss to combine.
To assemble the taquitos you want the tortillas to be flexible, if your tortillas are on the stiff side you can cover them with a damp towel and microwave for 10-15 seconds. Working with one tortilla at a time place a heaping tablespoon of chicken on the lower third of the tortilla spreading it to almost each of the edges, fold the tortilla over the chicken and roll tightly, secure with a toothpick. Keep the rolled taquitos under a damp towel while rolling to avoid cracking.
Heat the oil in a cast iron skillet over medium high heat. When oil is hot carefully place ½ of the taquitos into the oil and fry till golden brown, turning to cook both sides. Don’t crowd the pan. Total time about 3-4 minutes.
Remove taquitos from oil and drain on a paper towel lined plate and sprinkle with a bit of kosher salt and squeeze of lime. Repeat frying for remaining taquitos. Serve with Mexican crema, arbol salsa and other toppings

- Bring on the Corn - Corn tortillas are crucial for a authentic taquito so skip the flour tortillas this time.