How to Make Taquitos Recipe

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

shredded beef

💰Cheaper: shredded chicken

Chicken is often less expensive than beef.

refried beans

🥗Healthier: black beans

💰Cheaper: canned beans

Canned beans are more affordable and still nutritious.

shredded cheese

🥗Healthier: nutritional yeast

Nutritional yeast adds a cheesy flavor with fewer calories.

Bring 2 large chicken breasts to a large pot and season with 2 minced garlic cloves, 1/4 cup sliced onion, 1.5 teaspoons chicken bouillon seasoning, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon oregano, 1/2 teaspoon chili powder, and 2 bay leaves.

Top up with enough water to cook the chicken and place the lid over the pot.

Cook for about 30 to 40 minutes until the chicken is done.

In another smaller pot, add 5 large tomatoes and 2 jalapeno peppers, cover with water, and bring to a boil for 20 minutes or until softened.

Once the tomatoes' skin starts peeling, cool them for 5 minutes, then transfer to a blender with onion, garlic, cumin, oregano, a pinch of salt, and a little chicken bouillon seasoning, along with 1/4 cup of the tomato water.

Blend for about a minute until you have a nice puree, then pour into a medium bowl, add chopped cilantro, and stir.

Set the salsa aside.

Once the chicken is ready, pull off the skin and shred it with a fork into chunks.

In a medium-sized pan, add 1.5 tablespoons of cooking oil and 1/2 cup of chopped onion, and sauté on medium heat for 3 minutes until fragrant.

Add 3 diced tomatoes, season with 1/4 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of chicken bouillon seasoning, then stir to combine.

Add the shredded chicken and stir to incorporate, then add 3 tablespoons of chicken broth and cook for another minute before removing from heat and keeping warm.

Warm corn tortillas in a pan for 30 seconds on each side to make them pliable.

Place about 2 tablespoons of the chicken filling on each tortilla, followed by 1 tablespoon of shredded cheese.

Roll the tortillas tightly and place seam side down on a baking sheet.

Spray the taquitos with cooking oil and bake in a preheated oven at 400 degrees for about 15 to 20 minutes or until crispy brown.

Serve with shredded lettuce, tomatoes, sour cream, and cotija cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary