Ingredients:
- 1 lb (450g) Boneless, skinless chicken breasts or thighs
- 1 tbsp Olive oil or vegetable oil
- 1/2 cup (120ml) Chicken broth (low sodium)
- 1 tsp Smoked paprika
- 1 tsp Ground cumin
- 1/2 tsp Garlic powder
- 1/4 tsp Dried oregano
- 1/4 tsp Salt
- 1/4 tsp Black pepper
- 1/2 cup (60g) Shredded Monterey Jack or mild cheddar cheese
- 12–14 Small corn tortillas (approx. 6 inches/15cm)
- Neutral oil for shallow frying (if frying)
Instructions:
- Cook the Chicken: Simmer or poach chicken breasts in broth until fully cooked (internal temp 165°F/74°C). Remove chicken, reserving a splash of broth.
- Shred and Season: Shred the cooked chicken finely. In the skillet, combine shredded chicken, spices (paprika, cumin, garlic, oregano, salt, pepper), and a tablespoon of reserved broth. Sauté briefly (2-3 minutes) until mixture is fragrant and moisture has evaporated slightly.
- Bind the Filling: Remove from heat and stir in the shredded cheese until just melted and incorporated. Set aside to cool slightly.
- Prepare Tortillas (Crucial Step!): Soften the tortillas by steaming them briefly or microwaving them wrapped in damp paper towels for 45-60 seconds to prevent cracking during rolling.
- Roll the Taquitos: Place a spoonful (about 2 tbsp) of filling near one edge of a warm tortilla. Roll tightly, starting from that edge, until a neat cylinder is formed. Secure the seam with a toothpick if necessary.
- Cook – Frying Method: Heat oil in a frying pan to 350°F (175°C). Gently place taquitos seam-side down into the hot oil, taking care not to overcrowd the pan. Fry in batches for 2–3 minutes per side until deep golden brown and crisp.
- Cook – Baking Method: Arrange taquitos seam-side down on a prepared baking sheet. Lightly brush or spray tops with oil. Bake at 400°F (200°C) for 15–20 minutes, flipping halfway, until golden and crisp.
- Drain and Serve: Remove taquitos and place on paper towels to drain excess oil. Remove toothpicks before serving.