Super delicious crispy rolled tacos, flautas, taquitos — whatever you call them, they’re fire. Chicken is well seasoned, mixed together with a little adobo sauce and cheese to hold it together, rolled up and fried to perfection. Served with pantry salsa, spicy guacamole and cooled down with creamy sour cream. You’re gonna love!
- Corn tortillas (I used 6-inch tortillas)
- Oil, for frying (or cooking spray for air-fried taquitos)
Pantry Chipotle Salsa
- 1 28-ounce can crushed tomatoes (or whole peeled tomatoes, juices included)
- 3 chipotle peppers in adobe (or 1 small jalapeño)
- 1 medium onion, roughly chopped
- Few cloves of garlic, roughly chopped (use more or less if you’d like)
- Big handful of fresh cilantro (use less or more if you’d like)
- Juice from a lime (or two)
- Flaky kosher salt to taste
- 3 ripe Hass avocados
- 1/2 cup onion (color doesn’t matter), roughly chopped
- 1 fat garlic clove (use however much you want)
- 1 jalapeno, rouchly chopped (keep the membrane and seeds for more heat if you’d like)
- 1 handful of fresh cilantro (use however much you like)
- Juice from a lime
- Pinch of cumin
- Pinch of ground coriander
- Flaky kosher salt, to taste
- 14 ounces cooked chicken, shredded and chopped
- 1 teaspoon granulated onion
- 1/2 teaspoon granulated garlic (optional)
- 1/2 teaspoon cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon Taco seasoning
- 2 teaspoons Mexican oregano
- 1 1/2 teaspoons chili powder
- Flaky kosher salt, to taste
- Black pepper, to taste
- 2 tablespoons adobo sauce
- 1/4 cup sour cream
- 1/2 cup cheese, shredded by hand
- 2 tablespoons fresh cilantro (optional)
- Sour cream
- Mexican crema
- Fresh cilantro
- Cotija cheese
- Shredded lettuce
- Fresh tomatoes, chopped
- Lime wedges
For the salsa
Pulverize all of the above ingredients in a food processor or blender until well combined. Taste and adjust seasoning as necessary. Store in the refrigerator until ready to use.
For the guacamole
Blend everything together until well combined. Taste and adjust seasoning as necessary. Store in the refrigerator until ready to use.
For the taquito filling
Mix all ingredients together. Taste and adjust seasoning as necessary. Mixture should not be soaking wet, but just moist enough to hold itself together.
For everything else
Warm corn or flour tortillas over medium heat for just a few seconds per side until they’re pliable and easy to fold without cracking. Keep the tortillas warm by wrapping them in foil, or a kitchen towel.
Heat about 1 inch of vegetable or canola oil in a skillet until it registers 350 degrees F. Meanwhile, roll up as many taquitos as you can, storing them seam-side down until the oil is hot. When the oil is hot, fry each taquito seam-side down for about 2-4 minutes per side, or until crispy and golden brown. Drain the taquitos on a baking sheet lined with a baking rack so that they don’t sit in oil. If you don’t have a baking rack, just use paper towels but don’t let them sit on the paper towels for too long or they may sog up. While they’re piping hot, season them with a dash of sea salt.
(To make these in an air-fryer:
Spray the taquitos with cooking spray, and air-fry at your desired setting until crisp! It’s that simple.
Serve immediately with the pantry salsa, guacamole and sour cream.
These are starting point measurements. You will be responsible for how you season your own food, because you know what you like! Recipes like this are more about the method and technique, not exact measurements.
- Category: appetizers
- Method: frying
Keywords: chicken taquitos, taquitos, taquito appetizers, rolled tacos, fried tacos, flautas, crispy chicken taquitos, homemade salsa, homemade guacamole