📝 About This Recipe
These authentic Taquitos, also known as Flautas when made with larger tortillas, are a staple of Mexican street food and Tex-Mex comfort. Featuring succulent, slow-simmered shredded chicken wrapped in corn tortillas and fried to a shatteringly crisp golden brown, they offer a perfect contrast of textures. Served with cool crema, tangy salsa, and salty cotija cheese, this dish is a festive explosion of flavor that works perfectly as a quick snack or a satisfying main course.
🥗 Ingredients
The Chicken Filling
- 2 pieces Chicken Breast (cooked and shredded (approx. 3 cups))
- 1/2 White Onion (finely diced)
- 2 cloves Garlic (minced)
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Chili Powder (mild or medium heat)
- 1/4 cup Chicken Broth (to keep the filling moist)
- 1 pinch Salt and Black Pepper (to taste)
The Shell and Frying
- 18-24 pieces Corn Tortillas (standard 6-inch size)
- 1 cup Vegetable Oil (for shallow frying; use high smoke point oil like canola)
For Garnish and Serving
- 1/2 cup Mexican Crema (or sour cream thinned with a little lime juice)
- 1/4 cup Cotija Cheese (crumbled)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1/2 cup Salsa Verde or Roja (your favorite brand or homemade)
- 1 cup Iceberg Lettuce (finely shredded)
👨🍳 Instructions
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1
In a large skillet over medium heat, add a tablespoon of oil and sauté the diced onion and minced garlic until soft and translucent, about 3-4 minutes.
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2
Add the shredded chicken, cumin, chili powder, salt, and pepper to the skillet. Stir well to coat the chicken in the aromatics and spices.
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3
Pour in the chicken broth and simmer for 2-3 minutes until the liquid has mostly evaporated but the chicken remains moist. Remove from heat and set aside.
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4
Heat your corn tortillas. This is crucial: wrap a stack of 6 tortillas in a damp paper towel and microwave for 30-45 seconds until they are very pliable. If they are cold, they will crack when rolled.
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5
Place a tortilla on a clean surface and add about 2 tablespoons of the chicken mixture in a line just off-center.
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6
Roll the tortilla tightly around the filling. If you are a beginner, you can secure the seam with a toothpick, though a tight roll should hold on its own.
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7
Repeat the process until all chicken is used. Keep the rolled taquitos seam-side down on a tray to prevent them from opening.
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8
In a heavy-bottomed skillet, heat about 1/2 inch of oil to 350°F (175°C). You can test the heat by dipping the edge of a tortilla; it should sizzle immediately.
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9
Carefully place 4-5 taquitos into the hot oil, seam-side down. This 'seals' the roll so they don't unravel.
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10
Fry for 2-3 minutes per side, using tongs to rotate them, until they are golden brown and crispy all the way around.
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11
Remove the taquitos and place them on a wire rack set over a baking sheet or on a plate lined with paper towels to drain excess oil.
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12
While still hot, sprinkle with a tiny pinch of salt if desired. Repeat with the remaining batches.
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13
To serve, create a bed of shredded lettuce on a platter and arrange the taquitos on top.
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14
Drizzle generously with Mexican crema, spoon over your favorite salsa, and finish with a heavy dusting of crumbled cotija cheese and fresh cilantro.
💡 Chef's Tips
Always use corn tortillas for an authentic crunch; flour tortillas become soft and chewy rather than crisp when fried. If your tortillas keep breaking, they aren't warm enough—keep them inside a tortilla warmer or a clean towel until the moment you roll. Don't overfill the taquitos, or the filling will fall out into the oil and cause splattering. For a healthier version, you can brush them with oil and bake at 425°F for 15-20 minutes, though the texture will be slightly different. If using toothpicks to hold them together, remember to remove them before serving to guests!
🍽️ Serving Suggestions
Serve with a side of authentic Mexican Red Rice and Refried Beans for a full meal. Pair with a cold Hibiscus Tea (Agua de Jamaica) or a crisp Mexican Lager with lime. Offer a side of chunky guacamole or sliced avocado for added creaminess. A side of pickled red onions adds a beautiful pop of color and acidity to cut through the fried goodness.