Casual Chicken Taquitos
Easy and flavorful chicken taquitos made with boiled chicken, potatoes, and achiote seasoning.
Easy and flavorful chicken taquitos made with boiled chicken, potatoes, and achiote seasoning.
- salt to taste
- 1 clove garlic
- 1 clove garlic
- 3 chicken breasts boiled then shredded
- 3 potatoes cubed, then mashed
- 1 achiote seasoning to taste
- 1 lime
- 2 bunches cilantro tops finely chopped
- 2 green chilies chopped
- green salsa:
- 3 tomatos diced
- 1 jalepeno diced
- 1 one lime squeezed
- 1 cilantro tops (up to 2)
- 1/2 onion
- cumin to taste
- Carbohydrate 39.6227738888889 g
- Cholesterol 102.66 mg
- Fat 2.73617388888889 g
- Fiber 6.58230565816826 g
- Protein 46.1222333333333 g
- Saturated Fat 0.675297777777778 g
- Serving Size 1 1 Serving (514g)
- Sodium 137.232055555556 mg
- Sugar 33.0404682307206 g
- Trans Fat 0.749698611111111 g
- Calories 365 calories
Step-by-step
- Wash chicken, stuff with garlic and place in saucepan with water. Boil 10 minutes then add potatoes and green chilies. Boil another 10 minutes. Remove from heat and place under running cold water to cool. Shred chicken.
- While chicken is cooking (also may be done ahead) take a stack of tortillas can sprinkle with water, wrap in foil and bake until they get pliable enough to roll without breaking.
- Whisk achiote seasoning with lime and chopped cilantro; add to chicken and potato mixture. Taste and add more seasoning if necessary. Should be strongly seasoned.
- Roll up chicken mixture into tortillas and place 4 at a time in medium type sauce pan. Add oil so reaches half way up side of taquitos.
- Drain on paper towels; Blend green salsa ingredients and serve with guacamole and salsa.
Boiling chicken breasts alongside cubed potatoes for precisely ten minutes requires precise heat management to ensure the poultry cooks through without toughening while the starch softens enough for clean mashing. When working in compact cooking spaces, managing moisture prevents structural failure during assembly. Water content dictates whether tortillas crack under pressure or roll smoothly around the filling.
Fresh Versus Preserved Ingredients
Fresh lime juice and raw cilantro tops provide volatile aromatic compounds that dried alternatives lack, immediately brightening the earthy notes of achiote paste. Raw garlic stuffed directly inside the boiling cavity infuses the meat from the inside out, whereas jarred minced garlic releases sulfurous compounds prematurely when subjected to prolonged moist heat. Blending raw tomatillos, fresh jalapeños, and raw onion for the accompanying salsa yields a sharp acidity that cuts through the fried starch far better than cooked or jarred purées ever could.
- Overfilling the tortillas causes them to burst open during frying, releasing moisture into the hot oil and causing dangerous splatters.
- Failing to steam the tortillas adequately before rolling makes them brittle, resulting in torn edges that leak filling into the pan.
- Submerging taquitos in oil that lacks sufficient heat will saturate the maize shell instead of frying it into a crisp cylinder.
