Chicken Taquitos Dorados with Avocado-Tomatillo Salsa

Steps

1. Step 1

   Heat the 1 tablespoon oil in a large skillet or saucepan over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Stir in the garlic, chopped chipotles, adobo sauce, cumin and oregano and cook 1 minute more, until fragrant.

   7 min

   • 1 tbsp neutral oil
   • 1/2 white onion
   • 3 cloves garlic
   • 2 chipotle chiles in adobo
   • 1 tbsp adobo sauce from the can
   • 1 tsp ground cumin
   • 1 tsp dried oregano
2. Step 2

   Add the chicken thighs, broth and salt. Bring to a simmer, cover, and cook over low heat until the chicken shreds easily with a fork, 25 to 30 minutes. Turn the thighs once halfway through.

   30 min, hands-off

   • 1 1/2 lb boneless skinless chicken thighs
   • 1 cup chicken broth
   • 1 tsp kosher salt
3. Step 3

   Lift the chicken onto a plate and shred it with two forks. Meanwhile, boil the liquid left in the pan, uncovered, until it is thick and saucy, 3 to 5 minutes. Return the shredded chicken and toss so it is coated but not wet. Taste and add salt if it needs it. Let it cool a few minutes.

   8 min

4. Step 4

   Make the salsa: put the tomatillos, jalapeno halves and peeled garlic in a saucepan, cover with water, and simmer until the tomatillos turn olive-green and soft, about 8 minutes. Drain. For less heat, use only half the jalapeno.

   10 min

   • 3/4 lb tomatillos (about 5 medium)
   • 1 jalapeno
   • 2 cloves garlic
5. Step 5

   Blend the drained tomatillos, jalapeno and garlic with the avocado, cilantro and lime juice until smooth and creamy. Season with salt. Thin with a splash of water if it is thicker than heavy cream. Refrigerate until serving.

   5 min

   • 1 ripe avocado
   • 1/2 cup cilantro leaves
   • 2 tbsp lime juice
   • salt
6. Step 6

   Warm the tortillas so they roll without cracking: stack them in a damp kitchen towel and microwave 45 seconds, or heat them a few at a time in a dry skillet until soft and flexible. Keep them wrapped in the towel.

   5 min

   • 16 corn tortillas (6-inch)
7. Step 7

   Roll the taquitos: lay a warm tortilla down, put about 2 tablespoons of chicken in a line across the lower third, and roll it up tight. Set it seam side down on a tray and repeat. Keep them snug against each other so they stay closed.

   10 min

8. Step 8

   Pour the frying oil into a heavy skillet to a depth of about 1/2 inch and heat over medium-high to 350F. A scrap of tortilla should sizzle briskly when it goes in.

   8 min · 350°F

   • 2 cups neutral oil, for frying
9. Step 9

   Fry 4 or 5 taquitos at a time, seam side down first, turning once, until deep golden and crisp, 2 to 3 minutes total. Hold the seam down with tongs for the first 15 seconds so it seals. Drain on a rack or paper towels and sprinkle with a little salt. Repeat with the rest, letting the oil come back up to temperature between batches.

   15 min

10. Step 10

    Pile the taquitos on a platter over the shredded lettuce. Drizzle with crema, scatter the cotija over the top, and serve the avocado-tomatillo salsa alongside for dipping or spooned over.

    5 min

    • 1/2 cup Mexican crema
    • 1/2 cup cotija cheese
    • 2 cups iceberg lettuce

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026