Mexican Chicken Taquitos


  • 2 skinless, boneless chicken breasts
  • 3 tbs chili powder
  • 2 tsp cumin
  • 2 tsp oregano
  • 12 corn tortillas
  • 1 cup ripe tomato, chopped
  • 1 red onion, minced
  • 2 bell peppers, minced
  • 3 garlic cloves
  • kosher salt and fresh black pepper to taste
  • 3 tbs canola oil
Taquitos are very popular Mexican households. This version uses chicken, but they may also be made with pork or beef.

  • Place the chicken breasts in a large sauce pan half filled with water.
  • Bring the water to a boil then reduce to a simmer. Cook the chicken breasts for about an hour.
  • Remove chicken from the pan, saving the broth.
  • Set chicken aside to cool. Then shred the chicken into thin strips.
  • In a saute pan  add a little oil and saute the bell peppers and onion until slightly tender.
  • In a blender, blend the tomatoes, chili powder, cumin, garlic and oregano. Add this mixture to the pan along with 2 cups of the chicken broth.
  • Bring to a boil, reduce heat and reduce by about half.
  • Season with salt and pepper.
  • In a clean skillet add a little oil and cook the tortillas one at a time until they are soft. About 5 seconds.
  • Strain the liquid from the chicken mixture and put about a small about on to each tortilla.
  • Roll the tortilla around the chicken, making a flute shape. Secure each taquito with a tooth pick.
  • In a saute pan with a little oil fry the taquitos until they are slightly crispy and hold their shape without the tooth picks.
  • Serve with guacamole sour cream and limes for squeezing.

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