Chicken Taquitos Recipe - A Classic Mexican Appetizer
Your next party appetizer has to be these delicious Mexican Chicken Taquitos. The crisp corn taco shells are filled with flavour packed roasted chicken, salsa and cheese making this a perfect appetizer / starter for parties.
Chicken Taquitos Recipe is a rolled mini corn taco filled with spicy succulent pieces of chicken, some fresh tomato salsa and gooey cheese. These rolled tacos called taquitos are baked in the oven until the tortillas are crispy and the cheese is completed melted.
Serve the Chicken Taquitos as a starter/ party appetizer over along with Mexican Vegetarian Bean & Cheese Enchiladas as a main course and a Rich Dark Chocolate Mousse for dessert to make your party a complete hit with family and friends.
If you liked our Chicken Taquitos recipe, do try our other Mexican Recipes which are our absolute favourite.
- Mexican Cottage Cheese Chicken Enchilada Recipe
- Spinach & Corn Quesadilla Recipe
- Mexican Style Vegetarian Chimichanga Recipe-Deep Fried Burrito
10 M
25 M
35 M
4 Servings
Ingredients
-
For the tomato salsa
- 4 Tomatoes
- 1/3 cup Onions , finely chopped
- 1 Green Chillies , finely chopped
- 1/4 teaspoon Cumin powder (Jeera)
- Salt , to taste
- 1 teaspoon Sugar
- Coriander (Dhania) Leaves , a small bunch finely chopped
- 2 teaspoons Tabasco Original - Hot Sauce
- 1/4 cup Homemade tomato puree For the corn tortillas
- 1 cup Makki Ka Atta (Yellow Corn Meal Flour)
- 3/4 cup All Purpose Flour (Maida)
- Salt , salt to taste
- Water , water as required For the chicken filling
- 1 tablespoon Extra Virgin Olive Oil
- 300 grams Chicken breasts , cut into small strips
- 6 cloves Garlic , chopped
- 2 tablespoons Taco seasoning Other ingredients
- 1/2 cup Cheddar cheese , grated
How to make Chicken Taquitos Recipe - A Classic Mexican Appetizer
To begin making the Chicken Taquitos Recipe, we will first make the tomato salsa.
We will first cook the tomatoes in a pressure cooker. Add half the tomatoes and place it in the pressure cooker along with 2 tablespoons of water. Allow it to pressure cook for 2 whistles.
After 2 whistles, turn off the heat and allow the pressure to release naturally.
Once the pressure releases, open the cooker, drain out the excess water and allow the tomatoes to cool completely.
Once the tomatoes are cooled, peel the skin off the tomatoes and chop them fine.
Place the chopped tomatoes in a mixing bowl. Add the onions, green chillies, salt, sugar, cumin powder, Tabasco sauce, tomato puree and coriander leaves. Mix the tomato Salsa well to combine. Check the taste and keep the Mexican salsa aside.
Heat a skillet with oil, on medium heat, add the garlic and saute till it releases flavours for a few second. Add the chicken, 3 tablespoons of the freshly made tomato salsa, mix well and allow the chicken to cook until it is tender and just about done. This will take about 3 to 5 minutes.
Once done, add salt and taco seasoning and continue to cook for about two more minutes, until the chicken is well cooked.
Transfer Chicken Taquito Filling to a bowl and set aside.
In a medium bowl, mix together the maize flour, all purpose flour, salt and mix well.
Make a smooth firm dough using the required amount of water. Knead for a good 5 minutes until the dough is smooth.
Place the dough in a bowl, cover with a tight fitting lid or a plastic wrap and allow it to rest for half an hour.
Preheat a cast iron skillet or or a heavy bottomed skillet.
Divide dough into 6 to 8 to equal size balls. Using a rolling pin, dust the dough portions on flour and roll out into a 6 inch diameter circle.
Place the rolled out tortillas on to the preheated skillet and allow to cook for approximately 30 seconds.
Flip over to the other side and cook the tortillas.
Preheat an oven to 200 degree Celsius.
Place a tortilla on the working counter, smear some tomato salsa on it, place the chicken filling in the center, top with some grated cheese, sprinkle some taco seasoning and close the tortilla like a rolling, fastening it with toothpicks to hold the chicken taquito.
This way assemble the rest of the Chicken Taquitos and place them on a baking tray.
Flash bake the Chicken Taquitos in the oven for a good 15-20 minutes, until the tortillas are nice and crisp.
Once done, remove from the oven and serve hot immediately.
Serve the Chicken Taquitos as a starter/ party appetizer over along with Mexican Vegetarian Bean & Cheese Enchiladas as a main course and a Rich Dark Chocolate Mousse for dessert to make your party a complete hit with family and friends.
