Chicken Taquitos with Sauces (Printable Version)
Crispy chicken taquitos served with three flavorful sauces: garlic crema, chipotle aioli, and avocado cilantro-lime crema.
# What You'll Need:
→ Garlic Crema Sauce
01 -
1 cup Mexican crema or sour cream
02 -
6 cloves garlic
03 -
1 1/2 teaspoons garlic powder
04 -
Juice of 1 medium lime
05 -
Salt, to taste
→ Chipotle Aioli
06 -
1/2 cup mayonnaise
07 -
2 chipotle peppers in adobo (adjust for spice tolerance)
08 -
2 teaspoons adobo sauce
09 -
Juice of 1 medium lime
10 -
2 cloves garlic, finely minced
11 -
Pinch of salt
→ Avocado Cilantro-Lime Crema
12 -
1/2 ripe avocado
13 -
1/2 cup Mexican crema or sour cream
14 -
1/2 cup fresh cilantro
15 -
Juice and zest of 1 small lime
16 -
2 cloves garlic
17 -
Water, as needed for thinning
18 -
Salt, to taste
→ Chicken
19 -
2 lbs boneless skinless chicken thighs, patted dry
20 -
1 tablespoon neutral cooking oil
21 -
2 teaspoons garlic powder
22 -
2 teaspoons ground cumin
23 -
1 teaspoon salt
24 -
1 teaspoon black pepper
25 -
1/2 teaspoon dried oregano
→ Taquito Assembly
26 -
Cooked shredded chicken (from above)
27 -
1 1/2 cups shredded cheese (Mexican blend, pepper jack, or monterey jack)
28 -
16 corn tortillas
29 -
Toothpicks for securing taquitos
→ Garnish
30 -
Fresh cilantro leaves and/or chopped
31 -
Lime wedges
32 -
Salsa fresca (pico de gallo)
33 -
Cotija cheese or crumbled queso fresco
# Step-by-Step Guide:
01 -
In a tall container, blend Mexican crema or sour cream with garlic cloves, garlic powder, lime juice, and salt using an immersion or standard blender until smooth. Adjust seasoning to taste, transfer to a bowl or squeeze bottle, and refrigerate until serving.
02 -
Combine mayonnaise, chipotle peppers, adobo sauce, lime juice, minced garlic, and salt in a tall container. Blend thoroughly until smooth. Adjust seasoning as needed, then transfer to a container and chill until ready to serve.
03 -
Blend avocado, Mexican crema, fresh cilantro, lime juice and zest, garlic, and salt until well combined. Add water gradually to achieve desired consistency. Taste and adjust seasoning before refrigerating until used.
04 -
Season chicken thighs evenly with garlic powder, ground cumin, dried oregano, salt, and black pepper. Heat oil in a cast iron or heavy skillet over medium-high heat. Sear chicken in batches, 4–5 minutes per side, until the internal temperature reaches 165°F. Allow to rest covered for at least 5 minutes, then shred with forks.
05 -
Preheat oven to 450°F. Line a baking sheet with foil and brush or spray lightly with oil. Wrap tortillas in a damp paper towel and microwave for 30 seconds until pliable. Place about 2 ounces of shredded chicken and a small handful of shredded cheese near the edge of each tortilla. Roll tightly and secure with a toothpick. Arrange seam-side down on the baking sheet.
06 -
Lightly brush or spray the tops of taquitos with oil. Bake for 18–20 minutes, flipping halfway through, until crispy and golden brown.
07 -
Remove toothpicks from baked taquitos. Serve warm drizzled with Garlic Crema Sauce, Chipotle Aioli, and Avocado Cilantro-Lime Crema. Garnish with fresh cilantro, lime wedges, pico de gallo, and Cotija or queso fresco. Optionally serve with Mexican rice, black or refried beans, or cabbage slaw.
08 -
Fill and roll taquitos as directed, securing with toothpicks. Heat about 1/4 inch neutral oil in a skillet to 350–365°F (test by sizzling a tortilla scrap). Fry taquitos seam-side down in batches for 1–2 minutes per side until golden and crisp. Drain on a wire rack, remove toothpicks, and keep warm in a 200°F oven.
09 -
Heat 2–3 inches of neutral oil in a Dutch oven to 350°F. Fry 3–5 taquitos at a time for 2–3 minutes, turning once, until golden and blistered. Drain on a rack, remove toothpicks, and hold warm in a 200°F oven between batches. Lightly salt while hot and serve with the three sauces.
# Additional Notes:
01 -
Ensure chicken reaches an internal temperature of 165°F for safe consumption.
02 -
Warming the tortillas makes them more pliable and easier to roll without cracking.