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Chicken Taquitos with Avocado Crema

Crispy Chicken Taquitos with Avocado Crema are a delicious appetizer. Filled with stewed chicken tinga and topped with avocado.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 12 taquitos
Calories: 29 kcal
Course: Appetizer
Cuisine: American , Mexican , Mexican-American Fusion

Ingredients

Taquitos:
  • 1 1/2 pounds bone-in chicken thighs or breasts washed and dried
  • 1/2 white onion peeled and quartered
  • 2 tablespoons ancho chile powder
  • 2 tablespoons tomato paste
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon dried Mexican oregano optional
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • Juice from 1 lemon
  • 1/2 cup beer a light lager works best
  • 1 cup low-sodium chicken stock
  • 8 flour or corn tortillas warmed (they're more pliable to roll when they're warm)
  • neutral oil for frying
Avocado Crema:
  • 2 ripe avocados
  • 3 tablespoons Mexican creama or sour cream
  • Juice from 2 limes
  • 1/2 Jalapeño minced
  • 1/2 teaspoon kosher salt
Garnishes:
  • 2 ounces cotija cheese crumbled
  • 2 radishes cup into matchsticks

Instructions

To Make the Taquitos:
    Cup of Yum
  1. Preheat oven to 300 degrees F. To a blender, add the white onion, Ancho chile powder, tomato paste, kosher salt, Mexican oregano, dried thyme, dried marjoram, juice from 1 lemon, beer and chicken stock; pulse until smooth.
  2. Place the chicken in a medium casserole dish (I used a 8x8-inch). Pour the tomato mixture atop the chicken; the chicken should be mostly covered--it's ok if their tops are peeking out of the sauce.
  3. Transfer to the oven to bake for 1 1/2 hours, until just cooked and chicken is tender. Allow the chicken to cool on the counter until they're cool enough to handle. Using a fork, shred the chicken. Toss the chicken with a few tablespoons of the tomato mixture from the casserole dish.
  4. To warm the tortillas, stack them on a microwave-proof plate and cover them with a damp paper towel. Warm them for 20 seconds or until pliable. If you're without a microwave, you can do this in the oven, too. Turn the oven to 200 degrees F, place the tortillas, stacked, on a baking sheet and cover them with a damp paper towel; transfer to the oven to warm for 10 minutes.
  5. In a medium skillet or pot, pour in enough oil until it reaches about 1/2-inch up the sides of the pan. To assemble the taquitos, spoon a few tablespoons of the chicken mixture onto the lower third of each tortilla. Tightly roll up each taquito and transfer to the hot oil, seam-side down.
  6. Pan-fry the taquitos for 2 to 3 minutes, turning them every so often, until they're golden brown and crispy. Drain the taquitos on a bed of paper towels and transfer them to a baking sheet in a warm oven (200 degrees F). Repeat the stuffing and pan-frying process until you've cooked up all of the taquitos.
To Make the Avocado Crema:
  1. Add all of the ingredients to a food processor and pulse until smooth. (If you don't have a food processor, you can also do this in a bowl, no biggie!)
To Serve:
  1. Serve the taquitos with a dollop of avocado crema, a sprinkling of cotija cheese and sliced radishes.

Nutrition Information

Serving 4g Calories 29kcal (1%) Carbohydrates 3g (1%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Polyunsaturated Fat 0.2g Monounsaturated Fat 0.3g Cholesterol 4mg (1%) Sodium 491mg (20%) Potassium 88mg (3%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 467IU (9%) Vitamin C 2mg (2%) Calcium 35mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 12taquitos

Amount Per Serving

Calories 29

% Daily Value*

Serving 4g
Calories 29kcal 1%
Carbohydrates 3g 1%
Protein 1g 2%
Fat 1g 2%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.2g 1%
Monounsaturated Fat 0.3g 2%
Cholesterol 4mg 1%
Sodium 491mg 20%
Potassium 88mg 2%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 467IU 9%
Vitamin C 2mg 2%
Calcium 35mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.