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Crispy Chicken Taquitos or Flautitas are perfect for any day of the week!
The Crispy Chicken Taquitos or Flautitas are always welcome in a celebratory menu or for a family dinner at home. Everyone enjoys tacos and more if they are made like authentic Mexican taquitos dorados. Made with corn tortillas, shredded chicken, and fried to perfection for a crispy texture.
These taquitos are also known as flautitas. The normal flautas are long, but these are small and a fun appetizer to offer as a snack in a special event, the BIG game football fiesta, or a party at home. These taquitos are excellent options to take to a work potluck or enjoy at a friend’s home before dinner.
Ready to serve the crispy chicken taquitos?
The taquitos are served with finely sliced iceberg lettuce, the real deal guacamole sauce,and Mexican cream or crema Mexicana. A perfect dish to pair with a refreshing agua fresca or an iced cold beer.
When preparing crispy chicken taquitos, the secret to success is to warm or fry the tortillas first.
This is necessary because the tortillas sold in the United States are cold and brake quickly if you try to roll them up for taquitos.
The tortillas need to be hydrated or warmed to roll up perfectly to become a taquito.
Finger-licking Crispy Chicken Taquitos!
Another option is to make your tortillas, but if you can not make them, the commercial tortillas work if you follow the recipe details shown in the video. Since my family enjoys these taquitos, I prepare enough and freeze them.
I wrap them in parchment paper and place them inside a plastic container with a lid. Freeze for 24 hours; when frozen, the taquitos will fry easier and won’t break in the hot oil.
The Crispy Chicken Taquitos are a lovely option for any occasion!
I like to use a combination of peanut and corn oil for frying. That way, I can achieve even frying results. But if you do not have peanut oil, you can use corn oil. Ensure the oil is hot enough, and use a deep frying pan or a fryer.
Are you ready to delight your family and friends with these crispy chicken taquitos? They are finger-licking good!
Crispy Chicken Taquitos
Chef Adriana Martin
The authentic crispy chicken taquitos are made with corn tortillas, shredded chicken and served with finely sliced iceberg lettuce, real deal avocado sauce and Mexican cream.
5 from 24 votes
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Prep Time 30 minutes mins
Cook Time 15 minutes mins
Total Time 45 minutes mins
Course Appetizer or Main Dish
Cuisine Mexican Cuisine
Servings 4 servings
Calories 1201 kcal
Equipment
1 frying pan
Ingredients
- 12 corn tortillas
- 1 cup shredded chicken
- 1 cup corn oil
- 1 cup peanut oil
Instructions
Fry the tortillas in corn oil on both sides. This frying is quick only to warm and hydrate the tortillas so they can be rolled easily without breaking.
Stuff each tortilla with shredded chicken and roll until you get a taquito. Place on parchment paper and pack well. Put the package inside a plastic container with lid and freeze for at least 24 hours.
In a fryer or in a deep frying pan add a part of corn oil and another part of peanut oil. Let it heat up and when it is hot, fry the taquitos until golden brown.
Place the taquitos on a paper napkin to absorb the oil and serve hot garnished with finely sliced iceberg lettuce, real deal avocado sauce and Mexican cream.
Video
Notes
It is recommended to prepare and freeze the taquitos 24 hours in advance for better results.
Taquitos are a great option for using any meat leftovers.
Nutrition
Calories: 1201kcalCarbohydrates: 35gProtein: 13gFat: 115gSaturated Fat: 15gPolyunsaturated Fat: 35gMonounsaturated Fat: 59gTrans Fat: 0.2gCholesterol: 26mgSodium: 61mgPotassium: 225mgFiber: 5gSugar: 1gVitamin A: 16IUCalcium: 67mgIron: 1mg
Tried this recipe?Mention @adrianasbestrecipes or tag #abrecipes on Instagram
- Author
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Chef Adriana Martin
Adriana Martin is a home chef and founder of adrianasbestrecipes.com. She is a Latina food writer specializing in recipe development influenced by Mexico's culinary culture and European cuisine. Her grandmother taught her how to cook, and now her mission is to inspire others to make homemade meals. Adriana teaches online cooking classes, is a trained food stylist and photographer, and has published thousands of recipes online. She is the author of "The Best of Mexican Cooking – 75 Authentic Home-Style Recipes for Beginners", "The Super Easy Taco Cookbook," and "Taco Obsession." LATISM has recognized Adriana as one of the Top 100 most influential Latina bloggers, and Telemundo awarded Adriana the TECLA Awards under the category of best food creator.
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