Approximate values estimated by AI
Spicy Chipotle Chicken Taquitos
80% authentic · Mexican-Fusion
Taquitos with a smoky and spicy kick, featuring chipotle peppers in adobo sauce.
Ingredients
- Chicken thighs1 lb
- Corn tortillas12
- Vegetable oilfor frying
- Onion1/2, finely chopped
- Garlic2 cloves, minced
- Chipotle peppers in adobo sauce2-3, minced, plus 1 tbsp sauce
- Chicken broth1/2 cup
- Cumin1 tsp
- Saltto taste
- Black pepperto taste
- Cotija cheesefor garnish
- Pickled red onionsfor garnish
- Lime cremafor serving
Steps
- 1
Simmer chicken thighs in water with salt until cooked through. Shred the chicken.
- 2
In a skillet, heat a tablespoon of oil. Sauté onion until softened, then add garlic, minced chipotle peppers, adobo sauce, cumin, salt, and pepper. Cook for 1 minute until fragrant.
- 3
Add the shredded chicken and chicken broth to the skillet. Simmer until most of the liquid has evaporated and the chicken is coated in the smoky sauce.
- 4
Warm the corn tortillas slightly to make them pliable.
- 5
Fill each tortilla with about 2 tablespoons of the chipotle chicken mixture and roll it up tightly.
- 6
Heat about 1 inch of vegetable oil in a deep skillet or pot to 350°F (175°C).
- 7
Carefully fry the rolled taquitos seam-side down first, a few at a time, until golden brown and crispy on all sides. Drain on paper towels.
- 8
Serve immediately, garnished with crumbled cotija cheese, pickled red onions, and a drizzle of lime crema.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
