Ingredients:

  • 5 lbs (680g) Boneless, skinless chicken breasts or thighs
  • 1 cup (240ml) Chicken broth (low sodium)
  • 1 small White onion, quartered
  • 2 cloves Garlic, smashed
  • 1 tsp Dried oregano
  • 1 tsp Ground cumin
  • 1 tsp Smoked paprika (sweet or mild)
  • 1/2 tsp Salt, plus more to taste
  • 1/4 tsp Black pepper
  • 1 tbsp Adobo sauce from a can of chipotles in adobo
  • 1/2 cup (50g) Monterey Jack or Oaxaca cheese, shredded (optional)
  • 14 Corn tortillas (standard 6-inch size)
  • 1/4 cup (60ml) Neutral cooking oil (canola or vegetable), for brushing/frying

Instructions:

  1. Poach chicken breasts in chicken broth with onion, garlic, oregano, cumin, paprika, salt, pepper, and adobo sauce until fully cooked (about 15–20 minutes).
  2. Remove chicken, reserving about 1/4 cup of the cooking liquid. Shred the chicken finely. Return the shredded chicken to the pot, add reserved liquid, and stir well to ensure it’s moist. Stir in optional cheese. Taste and adjust seasoning.
  3. Wrap tortillas in damp paper towels and microwave briefly (about 30-45 seconds) until very pliable. They must be soft to prevent cracking.
  4. Lay a warm tortilla flat. Place 2-3 tablespoons of filling near one edge. Roll tightly, like a small cigar. Secure the seam with a toothpick if necessary.
  5. Frying Method: Heat 1 inch of oil in a heavy-bottomed skillet to 350°F (175°C). Fry taquitos in batches, seam-side down first, until golden brown and crisp (2-3 minutes per side). Drain on paper towels.
  6. Baking/Air Frying Method: Lightly brush or spray taquitos all over with oil. Arrange in a single layer on your prepared tray/basket. Bake at 400°F (200°C) or air fry at 375°F (190°C) for 10–14 minutes, flipping halfway, until deeply golden and crisp.
  7. Remove toothpicks (if used). Serve immediately while hot and crunchy with your favorite dips like guacamole or cilantro-lime crema.