I’ve wanted to attempt making homemade chicken taquitos for a long time. But I was always a little scared of the process and I wasn’t sure if I’d really be able to duplicate the taste we love from our favorite Mexican restaurant.
Last week, I somehow found the courage to go for it. I’ll admit the process wasn’t the easiest and my first few attempts weren’t without mishaps. However, once I got the hang of it, things went smoothly. And the end product was SO worth the extra effort.
Homemade Chicken Taquitos
- 1 lb boneless, skinless chicken breasts
- 1 15 oz can tomato sauce
- 1/2 cup water
- 1 tbsp chili powder
- 2 tsp cumin
- 1 tsp garlic powder
- 1 tsp salt
- Corn tortillas (about 24)
- Oil for frying
- Place chicken in a large skillet and cover with tomato sauce, water and seasonings. Stir to combine. Bring to a boil, cover skillet and cook for about 25 minutes, until chicken is fully cooked. Cool and shred chicken.
- Heat about an inch of oil in a skillet. Warm a small stack of corn tortillas in the microwave for about 15 seconds. Spoon some chicken filling down the center of each tortilla. Roll up and secure with a toothpick
- Fry about 3 taquitos at a time, depending on the size of your skillet. Fry until golden brown, about 2 minutes per side. Remove taquitos to drain and sprinkle immediately with a little salt. Repeat process until done, keeping finished taquitos warm in the oven.
- It is best to make these in small batches. I initially thought I could roll up all the taquitos at the beginning and then just grab and fry. However, the corn tortillas are a little temperamental and they’d start falling apart the longer they sat rolled up.
- Since you can’t do too much of the prep work in advance, aside from preparing the chicken, this dish might not seem very stolen moments friendly. But the finished taquitos freeze really well and reheat wonderfully in the oven. So you can take advantage of a big block of free time to stock your freezer!