Ingredients:

  • 5 lbs Boneless, Skinless Chicken Breast
  • 2 cups Water or Chicken Broth
  • 1/2 cup Diced White Onion
  • 3 cloves Garlic, minced
  • 1/2 cup Crushed Tomatoes (canned)
  • 1 teaspoon Ground Cumin
  • 1/2 teaspoon Dried Mexican Oregano
  • 1 teaspoon Chilli Powder (mild/medium)
  • Salt and Black Pepper to taste
  • 1 tablespoon Vegetable Oil (for sautéing)
  • 12 Small Corn Tortillas (Approx. 6-inch diameter)
  • 3 cups Neutral Frying Oil (Canola/Vegetable)

Instructions:

  1. Poach the Chicken: Place chicken breasts in a saucepan, cover with broth/water, add a pinch of salt, and simmer until fully cooked (approx. 15–20 mins). Remove chicken, reserving 1/4 cup of poaching liquid.
  2. Shred and Sauté Aromatics: Shred the cooked chicken finely. In a skillet, heat 1 tbsp oil and gently sauté the onion and garlic until fragrant (about 3 mins).
  3. Create the Filling Base: Add the shredded chicken, cumin, oregano, chilli powder, crushed tomatoes, salt, and pepper to the skillet. Stir well. Add 2–3 tablespoons of the reserved poaching liquid to moisten the mix slightly. Cook for 5 minutes until flavours meld. Cool the filling completely.
  4. Prepare Tortillas: Working in small batches (4–5 at a time), gently warm tortillas in a dry skillet over medium heat or microwave them wrapped in a damp paper towel for 30 seconds until pliable.
  5. Assemble the Taquitos: Place a spoonful (about 2 tbsp) of the cooled filling near one edge of a warm tortilla. Roll tightly. Secure with a toothpick inserted vertically through the seam, if necessary.
  6. Fry to Crispness: Heat the frying oil in the deep skillet to 350°F (175°C). Gently lower 3–4 taquitos into the hot oil, seam-side down first. Fry for 3–4 minutes, turning occasionally, until deeply golden brown and shatteringly crisp all over.
  7. Drain and Serve: Remove taquitos with tongs, place immediately on the paper-towel-lined plate to drain excess oil. Remember to remove any toothpicks before serving hot!