CHICO'S TACOS AT HOME: How to Make El Paso's Iconic Tex-Mex Classic/Chico's Tacos Copycat Recipe

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: monterey jack

Monterey jack is often cheaper and melts well.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground chicken is usually less expensive.

corn tortillas

🥗Healthier: whole grain tortillas

💰Cheaper: flour tortillas

Flour tortillas are often cheaper and widely available.

Boil water in a large saucepan over medium-high heat and add tomatoes; cook until skins burst, about 20 minutes.

Remove tomatoes from the pan and place them into a food processor.

Add tomato sauce, minced garlic, and seasonings to the food processor; blend until fully pureed.

Set the tomato mixture aside.

In the same saucepan, drizzle a little oil and pour in the tomato mixture; let it come to a low boil.

Pour in 4 cups of chicken broth and let it cook for another 5-10 minutes.

In a skillet, cook ground beef with a little oil, breaking it up as it browns.

Make a well in the beef to add chopped onion; mix together when the onion is cooked.

Add salt to the beef mixture and mix well.

Heat corn tortillas on a Comal or skillet until pliable.

Fill each tortilla with the meat mixture and roll tightly.

Carefully place rolled tacos in hot oil and fry until crispy on both sides; drain on paper towels.

Serve taquitos in a bowl, ladle hot tomato sauce over them, and sprinkle with cheese and tomatillo salsa.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens