Crispy Taquitos de Papa, Pollo y Queso (Crispy Potato, Chicken, and Cheese Taquitos)
Crispy Taquitos de Papa, Pollo y Queso (Crispy Potato, Chicken, and Cheese Taquitos)
Ingredients
For the Taquitos
- 4 potatoes, medium, whole
- 1 rotisserie chicken, whole, shredded with some juices
- 1 1/2 cups Oaxaca cheese, grated or shredded
- 2 tablespoons unsalted butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon salt, or to taste
- 12 corn tortillas, standard size
- 3 cups vegetable oil, for frying, or as needed
For the Smoky Red Sauce
- 4 Roma tomatoes, whole
- 1/2 yellow onion, small, cut into pieces
- 4 garlic cloves
- 1 guajillo pepper, toasted, stemmed, and deseeded
- 1 chipotle pepper in adobo
- 1 1/2 cups chicken stock, plus more for thinning
- 1 teaspoon cornstarch
- 1/2 teaspoon salt, or to taste
For Serving and Toppings
- 2 cups shredded cabbage
- 1/2 cup creamy green sauce, such as avocado crema or salsa verde
- 1 lime, cut into wedges
- 4 cups vermicelli soup, prepared, for serving on the side
Instructions
- 1
Boil the potatoes in a large pot of salted water until fork-tender, about 20-25 minutes. Drain thoroughly and let cool slightly. Once cool enough to handle, peel the potatoes and place them in a large bowl. Smash them with a potato masher until smooth, similar to mashed potatoes. Set aside.
⏱️ 25 min
- 2
Prepare the Smoky Red Sauce: Heat a comal or a heavy-bottomed skillet over medium-high heat. Place the Roma tomatoes, onion pieces, and garlic cloves on the hot surface. Roast them, turning occasionally, until they are charred and softened, about 8-10 minutes. Lightly toast the guajillo pepper on the comal for about 30 seconds per side, until fragrant. Remove the stem and seeds from the guajillo pepper.
⏱️ 10 min
- 3
Transfer the roasted tomatoes, onion, garlic, toasted guajillo pepper, and chipotle pepper in adobo to a blender. Add 1 1/2 cups of chicken stock and 1 teaspoon of cornstarch. Blend until the sauce is completely smooth. Pour the blended sauce into a small saucepan and bring to a simmer over medium heat. Cook for 5-7 minutes, stirring occasionally, until it thickens slightly. If the sauce is too thick, add more chicken stock, 1/4 cup at a time, until it reaches your desired consistency (it should not be as thick as gravy, but not too watery). Season with 1/2 teaspoon of salt, or to taste. Keep warm.
⏱️ 15 min
- 4
Prepare the Taquito Filling: To the smashed potatoes, add the melted butter, shredded rotisserie chicken (including some of its juices), 1 1/2 cups of Oaxaca cheese, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon black pepper, and 1 teaspoon salt. Spoon in 2-3 ladles of the prepared smoky red sauce for flavor and color. Add the fresh chopped cilantro. Mix all ingredients thoroughly by hand (wearing food-safe gloves is recommended) until well combined. Taste the mixture and adjust seasonings (salt, spices, or more sauce) as needed.
⏱️ 15 min
- 5
Assemble the Taquitos: Heat a small amount of vegetable oil (about 1/4 inch deep) in a skillet over medium heat. Briefly cook each corn tortilla in the hot oil for 10-15 seconds per side, just until it becomes pliable and soft, but not crispy. This prevents them from breaking when rolled. Remove tortillas and drain excess oil on paper towels.
⏱️ 10 min
- 6
Place about 2-3 tablespoons of the taquito filling onto one side of a partially cooked tortilla. Optionally, sprinkle a little extra shredded Oaxaca cheese over the filling. Fold the tortilla in half to form a taquito shape, pressing gently to seal the filling. Repeat with the remaining tortillas and filling.
⏱️ 10 min
- 7
Fry the Taquitos: Heat 3 cups of vegetable oil in a large, deep skillet or Dutch oven over medium-high heat to 350-375°F (175-190°C). Carefully place the assembled taquitos into the hot oil, seam-side down, in batches to avoid overcrowding. Fry for 3-5 minutes per side, turning once, until golden brown and crispy. Remove the taquitos with tongs and place them on a wire rack set over paper towels to drain excess oil.
⏱️ 15 min•🌡️ 360
- 8
Serve: Open up the crispy taquitos slightly. Spoon some of the smoky red sauce inside. Top with shredded cabbage, a drizzle of creamy green sauce, and a squeeze of fresh lime juice. Serve immediately with a side of prepared vermicelli soup.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Taquitos de Papa, Pollo y Queso (Crispy Potato, Chicken, and Cheese Taquitos)
Ingredients
For the Taquitos
- 4 potatoes, medium, whole
- 1 rotisserie chicken, whole, shredded with some juices
- 1 1/2 cups Oaxaca cheese, grated or shredded
- 2 tablespoons unsalted butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon salt, or to taste
- 12 corn tortillas, standard size
- 3 cups vegetable oil, for frying, or as needed
For the Smoky Red Sauce
- 4 Roma tomatoes, whole
- 1/2 yellow onion, small, cut into pieces
- 4 garlic cloves
- 1 guajillo pepper, toasted, stemmed, and deseeded
- 1 chipotle pepper in adobo
- 1 1/2 cups chicken stock, plus more for thinning
- 1 teaspoon cornstarch
- 1/2 teaspoon salt, or to taste
For Serving and Toppings
- 2 cups shredded cabbage
- 1/2 cup creamy green sauce, such as avocado crema or salsa verde
- 1 lime, cut into wedges
- 4 cups vermicelli soup, prepared, for serving on the side
Instructions
- 1
Boil the potatoes in a large pot of salted water until fork-tender, about 20-25 minutes. Drain thoroughly and let cool slightly. Once cool enough to handle, peel the potatoes and place them in a large bowl. Smash them with a potato masher until smooth, similar to mashed potatoes. Set aside.
⏱️ 25 min - 2
Prepare the Smoky Red Sauce: Heat a comal or a heavy-bottomed skillet over medium-high heat. Place the Roma tomatoes, onion pieces, and garlic cloves on the hot surface. Roast them, turning occasionally, until they are charred and softened, about 8-10 minutes. Lightly toast the guajillo pepper on the comal for about 30 seconds per side, until fragrant. Remove the stem and seeds from the guajillo pepper.
⏱️ 10 min - 3
Transfer the roasted tomatoes, onion, garlic, toasted guajillo pepper, and chipotle pepper in adobo to a blender. Add 1 1/2 cups of chicken stock and 1 teaspoon of cornstarch. Blend until the sauce is completely smooth. Pour the blended sauce into a small saucepan and bring to a simmer over medium heat. Cook for 5-7 minutes, stirring occasionally, until it thickens slightly. If the sauce is too thick, add more chicken stock, 1/4 cup at a time, until it reaches your desired consistency (it should not be as thick as gravy, but not too watery). Season with 1/2 teaspoon of salt, or to taste. Keep warm.
⏱️ 15 min - 4
Prepare the Taquito Filling: To the smashed potatoes, add the melted butter, shredded rotisserie chicken (including some of its juices), 1 1/2 cups of Oaxaca cheese, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon black pepper, and 1 teaspoon salt. Spoon in 2-3 ladles of the prepared smoky red sauce for flavor and color. Add the fresh chopped cilantro. Mix all ingredients thoroughly by hand (wearing food-safe gloves is recommended) until well combined. Taste the mixture and adjust seasonings (salt, spices, or more sauce) as needed.
⏱️ 15 min - 5
Assemble the Taquitos: Heat a small amount of vegetable oil (about 1/4 inch deep) in a skillet over medium heat. Briefly cook each corn tortilla in the hot oil for 10-15 seconds per side, just until it becomes pliable and soft, but not crispy. This prevents them from breaking when rolled. Remove tortillas and drain excess oil on paper towels.
⏱️ 10 min - 6
Place about 2-3 tablespoons of the taquito filling onto one side of a partially cooked tortilla. Optionally, sprinkle a little extra shredded Oaxaca cheese over the filling. Fold the tortilla in half to form a taquito shape, pressing gently to seal the filling. Repeat with the remaining tortillas and filling.
⏱️ 10 min - 7
Fry the Taquitos: Heat 3 cups of vegetable oil in a large, deep skillet or Dutch oven over medium-high heat to 350-375°F (175-190°C). Carefully place the assembled taquitos into the hot oil, seam-side down, in batches to avoid overcrowding. Fry for 3-5 minutes per side, turning once, until golden brown and crispy. Remove the taquitos with tongs and place them on a wire rack set over paper towels to drain excess oil.
⏱️ 15 min•🌡️ 360 - 8
Serve: Open up the crispy taquitos slightly. Spoon some of the smoky red sauce inside. Top with shredded cabbage, a drizzle of creamy green sauce, and a squeeze of fresh lime juice. Serve immediately with a side of prepared vermicelli soup.
⏱️ 5 min