Crispy Chicken Taquitos

My New Favourite Mexican Dish…

Mexican food is my husband and I’s favourite cuisine and with Cinco de Mayo coming up, we’re using all the excuses to have more Mexican dishes. A new recipe that I’ve recently discovered are crispy chicken taquitos. Much like an enchilada that you can hold, this delicious dish is ideal for summer. It can also be served at large gatherings. My recipe makes twelve so it would be great for a garden party (everyone on Instagram will be very jealous when they see them on your stories).

They may be small, but they are filling. You don’t need much in terms of sides. Our go-to is our mango salsa and, of course, guacamole. If you fancy giving this recipe a go, then scroll down to find out how you too can make crispy chicken taquitos…

INGREDIENTS.

500g of minced chicken or turkey
1 onion, chopped
1 tsp chipotle paste
2 tsp dried oregano
400g chopped tomatoes
500g grated cheese
12 mini corn tortillas
coriander, chopped for serving

CRISPY CHICKEN TAQUITOS.

Preheat your oven to 200 degrees. Heat a glug of oil in a cast-iron pan. Once hot, add your minced chicken/ turkey and onion into the pan and brown your meat. Roughly about five minutes. Once browned and the onions are soft, add the chipotle paste, dried oregano and season. Add the chopped tomatoes and 1/4 cup of water. Bring to a slight boil and then turn down the heat and allow the sauce to thicken roughly 10- 15 minutes. Once done, remove from heat.

Grab a baking tray and cover it with paper. Take one of your tortillas and rub a little olive oil. Add about two spoonfuls of the mixture to the middle of the tortilla. Add your cheese and roll. Place the seam side down onto the tray. Once all your taquitos are done, place the tray in the oven for about 10 minutes, allowing the tortilla to go crispy. Turn and return to the over for a further 10 minutes.

Serve with salsa, guacamole and a delicious cocktail.

SHOP THE POST.