Chicken Tinga Taquitos
These restaurant-style crispy Chicken Tinga Taquitos are made right in the comfort of your home! The shredded chicken filling is perfectly seasoned and cheesy, and the corn tortillas are shallow-fried to perfection.
Servings: 24 taquitos
Calories: 65kcal
Equipment
- Chef's Knife
- Can Opener
- Medium Saucepan
- Immersion Blender
- Cast Iron Skillet
- Tongs
- Toothpicks (optional)
Ingredients
Chicken Tinga
- 1 tablespoon olive oil
- ½ cup yellow onion (chopped)
- 3 cloves garlic (minced)
- 1 teaspoon dried oregano
- 1 teaspoon chicken bouillon
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- 10 ounces fire roasted diced tomatoes
- 2 count chipotle peppers in adobo sauce
- 2 teaspoons apple cider vinegar
- ⅓ cup water
- 16 ounces shredded chicken
Taquito Assembly
- vegetable oil (for frying)
- 24 count corn tortillas
- 6 ounces queso fresco
Serving Ingredients
- shredded lettuce
- sour cream
- pico de gallo
- fresh chopped cilantro
Instructions
Chicken Tinga
- To begin, sauté the chopped onion in olive oil on medium heat until softened and slightly charred.
- Add in the garlic and dried spices, toasting for another 30 seconds or so until fragrant. Stir continuously to avoid burning.
- Pour in the diced tomatoes, chipotle peppers and sauce, apple cider vinegar, and water. Stir well and bring the sauce to a simmer.
- Blend using an immersion blender until smooth. Add the shredded chicken and toss in the sauce until the flavors are absorbed. Remove the pan from heat.
Taquitos
- Prepare a cast iron skillet with 1 ½ inches of vegetable oil and heat to 350℉.
- Warm the corn tortillas bay wrapping them in a damp paper towel and microwaving for about 15 seconds. Keep them wrapped while you work on each taquito.
- Fill each tortilla with a sprinkle of queso fresco, a heaping tablespoon of chicken tinga, and a little more cheese on top. Roll the tortilla tightly, placing it seam-side down into the hot oil.I recommend frying these as soon as you finish wrapping them to avoid the corn tortillas getting soggy and disintegrating.
- Shallow fry each taquito for 2 - 3 minutes per side until golden brown.Using tongs, remove the finished taquitos from the oil and place on a paper towel-lined plate to absorb excess oil.
- Serve hot with shredded Iceberg lettuce, a drizzle of sour cream, pico de Gallo, and freshly chopped cilantro. Enjoy!
Notes
Are your corn tortillas coming apart? They may need to be warmed more before rolling. Be sure to not overfill as well!
Storage Instructions:
Store in an airtight container in the refrigerator for up to 4 days. When you're ready to eat the leftovers, reheat in the air fryer to get that crunch back.
Freezing Instructions:
Allow the taquitos to cool completely. Place on a sheet pan, and freeze the pan for an hour or so until each taquito is solid. Transfer these to a freezer-safe bag and store for up to 2 months.
Reheat in the oven at a low temperature to allow them to completely warm from the inside out.
Nutrition
Calories: 65kcal | Carbohydrates: 2g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 87mg | Potassium: 65mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 155IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 0.4mg