Serves 6
60 min
Taquitos de Pollo
Recipe GLPR9d1172868ed017
Crispy fried corn tortilla rolls filled with tender shredded chicken breast. These classic taquitos are golden, crunchy, and perfect as a main course or appetizer. Serve with your favorite salsa or guacamole for dipping.
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Ingredients
24 corn tortillas
1 1/4 pounds cooked, shredded chicken breast
1 quart canola oil for frying
Directions
Warm the corn tortillas briefly in a microwave or over a skillet to make them pliable and easier to roll without cracking.
Place about 2 tablespoons of shredded chicken in the center of each warm tortilla, leaving a small border around the edges.
Roll each tortilla tightly around the filling, tucking in the sides as you go to create a compact cylinder. Place seam-side down on a plate.
Heat the canola oil in a deep skillet or Dutch oven to 350°F. You need enough oil for the taquitos to be submerged or at least mostly covered.
Carefully place the rolled taquitos seam-side down into the hot oil, frying in batches to avoid crowding the pan. Do not overcrowd.
Fry for 2 to 3 minutes until the tortillas turn golden brown and crispy, turning once if needed to ensure even cooking on both sides.
Remove the taquitos with a slotted spoon and drain on a paper towel-lined plate to remove excess oil.
Serve the taquitos hot, optionally with salsa, guacamole, or your preferred dipping sauces on the side.
