Chicken Taquitos Crispy Rolls (Printer-Friendly)

Shredded chicken rolled in tortillas, fried crisp with cheese and spices, served with crema and avocado.

# What You’ll Need to Cook:

→ Filling

01 - 2 tablespoons vegetable oil
02 - 3 roma tomatoes, finely diced
03 - 1 small onion, minced
04 - 2 cloves garlic, minced
05 - 1 teaspoon ground cumin
06 - 0.5 teaspoon smoked paprika
07 - 1 teaspoon salt
08 - 0.5 teaspoon ground black pepper
09 - 400 grams cooked shredded chicken
10 - 60 millilitres Mexican crema or sour cream
11 - 150 grams shredded Oaxaca, Chihuahua, Monterrey Jack or Mexican blend cheese

→ Assembly

12 - 12 corn tortillas
13 - Vegetable oil, for frying

→ Toppings

14 - Guacamole or sliced avocado
15 - Mexican salsa
16 - Mexican crema or sour cream
17 - Shredded lettuce
18 - Diced tomato
19 - Cilantro, chopped
20 - Cotija cheese, crumbled

# Steps to Prepare:

01 - Heat 2 tablespoons of vegetable oil in a large pan over medium heat. Add diced roma tomatoes, onion, and garlic. Sauté for 3-5 minutes until softened.
02 - Add ground cumin, smoked paprika, salt, and black pepper to the vegetable mixture. Stir thoroughly to combine the spices with the softened vegetables.
03 - Mix in shredded chicken and Mexican crema or sour cream until coated. Add the shredded cheese and stir until well distributed. Remove the pan from the heat and allow mixture to slightly cool.
04 - Heat tortillas briefly by wrapping them in a damp towel and microwaving for 30 seconds, or quickly warming each tortilla on a hot dry skillet, to make them pliable.
05 - Place approximately 2 tablespoons of the prepared filling onto the lower third of each tortilla. Roll tightly and set seam side down. Use a toothpick to secure, if needed.
06 - In a large heavy-bottomed pan, heat 2-3 centimetres of vegetable oil to 180°C. Add several taquitos at a time, seam side down. Fry for 2-3 minutes per side until golden and crisp. Avoid overcrowding the pan.
07 - Remove taquitos from the oil and place on a wire rack or paper towel-lined tray to drain excess oil. Serve hot with desired toppings such as guacamole, salsa, crema, lettuce, tomato, cilantro, and crumbled cotija cheese.

# Extra Cooking Tips:

01 - Roll and assemble taquitos in advance and refrigerate for up to 3 days before frying for maximum convenience.
02 - Avoid overfilling tortillas to prevent bursting during frying and ensure even crispiness.
03 - For a lighter alternative, bake taquitos at 220°C, brushed lightly with oil, for 15 minutes, flipping once halfway.