Get ready for a truly irresistible Mexican classic that’s both fun to make and incredibly delicious! Imagine biting into perfectly crispy, golden-brown tortillas, wrapped around a savory, tender shredded chicken filling, then generously topped with cool crema, crisp lettuce, tangy cotija cheese, and fresh cilantro. This Authentic Crispy Chicken Taquito recipe is special for its amazing textural contrast and the vibrant explosion of flavors in every bite. Perfect for game day gatherings when you want a shareable appetizer, a fantastic way to spice up your weeknight dinner routine, or when you simply crave a satisfying and flavorful Mexican delight, these taquitos are sure to be a huge hit. You won’t believe how easy it is to create this restaurant-worthy dish at home!
Prep Time: 30 mins
Total Time: 50 mins (includes frying time)
Servings: 16-20 taquitos
Ingredients:
For the Shredded Chicken Filling:
- 1.5 lbs Boneless, Skinless Chicken Breasts
- 1/2 large Onion, quartered
- 2 cloves Garlic, smashed
- 1 tsp Salt
- 4 cups Water (or enough to cover chicken)
- 1 tbsp Olive Oil
- 1/2 medium Onion, finely chopped
- 1 Jalapeño, seeded and minced (optional, for spice)
- 1 tsp Ground Cumin
- 1/2 tsp Chili Powder
- 1/4 cup Chicken Broth (reserved from cooking chicken)
- Salt and Black Pepper
For Assembling the Taquitos:
- 16-20 Corn Tortillas
- Vegetable Oil, for frying (about 2-3 cups)
- Toothpicks (optional, to secure taquitos)
For Toppings:
- 1 cup Shredded Lettuce
- 1/2 cup Mexican Crema (or sour cream thinned with a little milk)
- 1/2 cup Cotija Cheese, crumbled (or queso fresco)
- 1/4 cup Red Onion, finely diced
- Fresh Cilantro, chopped
- Your Favorite Salsa
- Lime Wedges
Instructions:
- Cook and Shred Chicken: In a medium pot, combine the chicken breasts, quartered onion, smashed garlic, 1 tsp salt, and water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the chicken is cooked through. Remove the chicken from the pot (reserving the broth) and let it cool slightly. Once cool enough to handle, shred the chicken using two forks.
- Sauté Aromatics for Filling: Heat 1 tbsp olive oil in a large skillet over medium heat. Add the finely chopped onion and minced jalapeño (if using) and cook until softened, about 3-5 minutes.
- Combine Filling Ingredients: Add the shredded chicken to the skillet along with the ground cumin, chili powder, and 1/4 cup reserved chicken broth. Season with salt and pepper. Stir well to combine and cook for another 5-7 minutes, allowing the flavors to meld. Remove from heat.
- Warm Tortillas: Warm the corn tortillas to make them pliable. You can do this by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or by quickly heating them on a dry skillet or comal.
- Assemble Taquitos: Place about 2 tablespoons of the shredded chicken filling in a line down the center of each warm tortilla. Tightly roll up the tortilla. If desired, secure each taquito with a toothpick to prevent it from unrolling during frying.
- Heat Oil for Frying: In a large, deep skillet or Dutch oven, pour in vegetable oil to a depth of about 1/2 to 1 inch. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C). (If you don’t have a thermometer, the oil is ready when a small piece of tortilla dropped in sizzles immediately and turns golden in about 30-60 seconds.)
- Fry the Taquitos: Carefully place a few taquitos seam-side down in the hot oil, being sure not to overcrowd the pan. Fry for 2-4 minutes per side, or until they are golden brown and crispy all over.
- Drain Taquitos: Using tongs, remove the taquitos from the oil and place them on a wire rack set over paper towels to drain any excess oil. If you used toothpicks, carefully remove them now.
- Serve and Garnish: Arrange the crispy taquitos on a platter. Generously drizzle with Mexican crema, then sprinkle with shredded lettuce, crumbled cotija cheese, diced red onion, and chopped fresh cilantro. Serve immediately with your favorite salsa and lime wedges on the side.
Recipe Notes:
- Tortilla Pliability: Warming the corn tortillas is crucial to prevent them from cracking when you roll them. Don’t skip this step for the best results.
- Chicken Options: Rotisserie chicken is a great time-saver for this recipe. Simply shred it and proceed with seasoning the filling.
- Frying Safely: Be cautious when working with hot oil. Never leave it unattended, and ensure your taquitos are relatively dry before adding them to the oil to prevent splattering.
- Don’t Overcrowd the Pan: Frying taquitos in batches ensures the oil temperature stays consistent, resulting in evenly crispy taquitos. Overcrowding will lower the oil temperature and can lead to soggy results.
- Alternative Cooking Method – Baking: For a lighter version, you can bake the taquitos. Preheat your oven to 400°F (200°C). Lightly brush the assembled taquitos with oil and bake on a baking sheet for 15-20 minutes, flipping halfway, until golden and crispy. They won’t be quite as crispy as fried, but still delicious.
- Customizing Toppings: The toppings are where you can really make these your own! Feel free to add guacamole, pickled jalapeños, or different types of salsa.
- Make-Ahead Filling: The shredded chicken filling can be made a day or two in advance and stored in an airtight container in the refrigerator, making assembly quicker on the day of serving.
- Storing Leftovers: Leftover taquitos are best enjoyed soon after making. Store them in an airtight container in the refrigerator and reheat in an oven or air fryer to restore crispness.
- Cheese in the Filling: For an extra cheesy delight, you can mix a little shredded Monterey Jack or cheddar cheese into the chicken filling before rolling the taquitos.
There you have it – an incredibly crispy, flavorful, and satisfying Authentic Crispy Chicken Taquito recipe that’s perfect for bringing a taste of Mexico to your table! These delightful rolled tacos will quickly become a favorite for their irresistible crunch and delicious filling. We hope you enjoy this festive dish! Happy cooking!
