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Chicken Taquitos
Authentic Mexican Recipe!
Boneless Chicken breast or other parts
1 tsp. cumin
1 tsp. oregano
2 Tbls. Chili Powder
2 garlic cloves OR 1 tsp. garlic powder
1 medium onion, red preferred
2 medium bell peppers
3 Tbls. cooking oil
1 can tomatoes, whole or chopped
2 cups chicken broth
salt, to taste
12 to 24 Soft Tortillas


In a 4-quart pan, add chicken breasts and salt. Cover with water. Bring to a boil, loosely cover. Cook over medium low heat for one hour. Drain, saving the broth. Set Chicken aside to cool.

Ehen cooled, chop into small pieces. In the same pot add the oil. Saute the onion and diced bell peppers. Cook over low heat until lightly sauted.

Add the chicken and cook for 3-4 minutes.

In a blender, place the tomatoes, chili powder, garlic, cumin, and oregano. Blend well.

Pour mixture into pan along with 2 cups of the broth. Bring to a boil. Cover and simmer about 15-20 minutes. Add salt, to taste.

Heat oil in a skillet. Cook corn tortillas, one at a time, in hot oil until soft, about 5-10 seconds. Drain on prepared plate covered with paper towels.

Strain liquid, then spoon 1 Tablespoon of the chicken meat into the center of each tortilla. Roll the tortilla around the chicken filling into a fluted shape. Use toothpicks to hold the tortilla in shape.

Fry the chicken taquitos approximately 2-3 minutes or until the tortilla holds its shape.

Better taquitos are on the soft side, not crispy. You need toturn them only once.

Serve with Mexican Rice or with Salsa, sour cream and Gaucamole on the side, usually 2-3 taquitos per plate.


See the Mexican Rice Recipe under Tijuana Rice!

Preparation Time: Slow Serves: Many
Recipe Origin: Mexico
Submitted by:
Capt. Tom Smith
United States
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