Rooster Taquitos (Baked or Fried) with 3 Sauces

These tacky, crispy do-it-yourself rooster taquitos are full of juicy cumin-garlic shredded rooster thighs and melty cheese, and might be oven-baked or fried. Serve with a trio of Mexican-style do-it-yourself sauces—garlic crema, smoky chipotle aioli, and avocado-cilantro lime.

What Are Rooster Taquitos?

Consider these baked rooster taquitos because the crispy, cozy cousin to your favourite weeknight Mexican tacos—the type you toss on a sheet pan, slide right into a sizzling oven, and nonetheless get that restaurant-quality crunch with out deep-frying. I roll tender cumin-garlic shredded rooster and melty cheese into heat corn tortillas, bake or fry them till golden, then generously drizzle with 3 distinctly completely different Mexican-inspired do-it-yourself sauces: a cooling garlic crema, a smoky chipotle aioli, and a shiny avocado–cilantro–lime crema. It’s the platter I pull out for sport day or informal entertaining—simple, crunchy, and severely satisfying—and it pairs completely with my cilantro lime black bean rice, family-favorite Mexican road corn pasta salad, simple Mexican corn dip, or perhaps a fast skillet of Mexican floor beef for a build-your-own taquito bar vibe.

Genuine vs. My Model

• What’s “genuine” taquitos? Historically, taquitos (a.okay.a. flautas in some areas) are corn tortillas rolled round a easy filling (usually shredded rooster or beef) and deep-fried till crisp, then topped with crema, lettuce, salsa, and cheese. It is one in all my favourite Mexican recipes that I all the time order at a Mexican restaurant.
• My spin: I preserve the corn tortillas, rooster, cheese, and traditional taquito form, however I bake as a substitute of deep-fry (and I embody frying directions if you would like them—though baking is less complicated, much less messy, and simply as crispy). I additionally made three sauces—together with a chipotle aioli and an avocado-cilantro crema—for a contemporary, restaurant-style platter that’s lighter but nonetheless pure consolation meals.

Ingredient Notes & Substitutions

• Rooster thighs: I used skinless boneless rooster thighs for taste and made my very own shredded rooster. You an additionally use boneless breasts (watch doneness), or pre-cooked rotisserie rooster, or leftover cooked turkey.
• Corn tortillas: I exploit traditional 6-inch gluten-free corn tortillas for conventional taquito texture and taste. It’s also possible to use flour tortillas to make flautas—nonetheless nice and comparable, simply completely different.
• Spices: I used garlic powder, cumin, oregano. It’s also possible to add or sub with these seasonings: chili powder, smoked paprika, or ancho; you can too add a pinch of coriander.
• Cheese: I used Mexican mix/Jack – it melts creamy with out greasing out. You should utilize cheddar for sharper chew; dairy-free shreds if wanted. I additionally use Cotija or queso fresco for garnish. You possibly can swap with feta or skip it.

The right way to Make Rooster Taquitos (Baking Methodology)

You will discover the entire recipe (with the components quantities + instructions) beneath in the recipe card — however here is a quick overview (with useful course of pictures) of what you possibly can anticipate once you make rooster taquitos:

• Prepare dinner the Rooster: Season thighs with garlic powder, cumin, oregano, salt, and pepper. Warmth oil in a cast-iron skillet over medium-high; sear 4–5 minutes per facet till cooked by means of (165°F). Relaxation 5 minutes, then shred.

• Assemble & Bake Taquitos: Warmth oven to 450°F. Line a sheet pan with foil and oil it. Heat tortillas in a moist paper towel (about 30 seconds) till pliable. Add ~2 oz shredded rooster and a small handful of cheese to every tortilla, roll tight, safe with a toothpick, and place seam-side down. Evenly oil tops and bake 18–20 minutes, flipping midway, till golden and crispy.

The right way to Fry Taquitos

Right here’s how I fry rooster taquitos once I need that traditional, ultra-crispy shell. You possibly can shallow-fry in a skillet or deep-fry in a Dutch oven—each work nice:

• Earlier than you fry: Fill & roll as within the recipe: ~2 oz shredded rooster + small handful of cheese per warmed corn tortilla. Roll tightly and safe with a toothpick.
• Pat dry: Be certain that the surface of every taquito is dry (no moist spots from steam); moisture causes spatter.
• Use impartial, high-heat cooking oil: avocado, canola, peanut, or grapeseed. You possibly can both use shallow-fry or deep-fry technique. See particulars beneath:
• Shallow-fry (simple technique – good for weeknights): Fill and roll as directed, securing every taquito with a toothpick. Warmth ~¼ inch impartial oil in a large skillet to 350–365°F (a tortilla scrap ought to sizzle). Fry taquitos seam-side down in batches 1–2 minutes per facet till golden and crisp, adjusting warmth to take care of temp. Switch to a wire rack to empty, pull the toothpicks, and preserve heat in a 200°F oven. In the event that they wish to unroll, preserve the seam facet down a bit longer earlier than turning.
• Deep-fry (good for entertaining, party-batch, most even browning): In a Dutch oven, warmth 2–3 inches of impartial oil to 350°F. Fry 3–5 taquitos at a time for two–3 minutes complete, turning as soon as, till uniformly golden and blistered. Drain on a rack, take away toothpicks, and maintain in a 200°F oven between batches. Evenly salt whereas sizzling, and serve with garlic crema, chipotle aioli, and avocado–cilantro–lime crema.

The right way to Make the Greatest Sauces for Rooster Taquitos

Mix every sauce in a tall cup with an immersion or normal blender, then chill.

• Garlic Crema: Mexican crema (or bitter cream) + contemporary garlic + garlic powder + lime juice + salt; modify to style.

• Avocado–Cilantro Lime Crema: Avocado + crema (or bitter cream) + cilantro + lime juice + zest + garlic + salt; skinny with a splash of water if wanted.

• Chipotle Aioli: Mayo + 1–2 chipotle peppers + a bit adobo sauce + lime juice + garlic + salt; mix till clean.

The right way to Serve Rooster Taquitos

• Beneficial toppings: Take away toothpicks. Drizzle with all three sauces and prime with cilantro, lime, Pico De Gallo, do-it-yourself roasted tomato salsa, and Cotija, queso fresco (or feta).
• Traditional sides: Mexican rice, black or refried beans, my Mexican corn dip, or a crunchy cabbage slaw.
• Salad topper: My private choice is to serve rooster taquitos over a giant avocado corn tomato salad with cilantro-lime dressing. You possibly can even add romaine or letttuce to the combination. The taquitoes are additionally nice with my Mexican road corn pasta salad.
• With soup: I not too long ago made a creamy rooster enchilada soup and might’t cease consuming it with these rooster taquitos! They might additionally pair effectively with my white rooster chili.

Variations

• Vegetarian: Change out the shredded rooster for barely smashed + complete black beans!
• Spicy: Add among the additional adobo sauce into your cooked shredded rooster combine previous to rolling the taquitos.
• Inexperienced chile: It’s also possible to add some roasted inexperienced or Hatch chiles to the filling for a shiny style!
• Loaded: Throw in some sauteed onions, corn, bell peppers, or no matter else your coronary heart wishes into the rooster filling!
• Jalapenos: Add jalapenos to your avocado crema for some spice however to additionally preserve the sauce good and inexperienced!
• Honey: For a little bit of sweetness, you possibly can add honey to your chipotle aioli.
• Roasted garlic: For much less tang and extra richness, roast your garlic previous to including it to the garlic crema.

Storage Suggestions

• Refrigerate or freeze totally cooked taquitos: Wrap the cooled taquitos in both plastic wrap or aluminum foil. They may last as long as 4 days within the fridge or 3 months within the freezer. Reheat in a toaster oven or oven at 375 levels for 10-Quarter-hour (20-25 for frozen) till crisp. To microwave, wrap in a moist paper towel and warmth for 1-2 minutes, longer if frozen.
• To freeze previous to baking, place them in your baking sheet and put into your freezer till frozen strong. Switch to an hermetic container or freezer bag. They’ll final within the freezer for as much as 3 months. 
• All sauces can final within the fridge for as much as 5 days. We don’t suggest freezing them! The sauces will also be made 1 day forward previous to utilizing.
• Make-ahead ideas: I usually cook dinner/shred rooster and mix all three sauces 1–2 days forward. Roll taquitos the morning of and maintain coated within the fridge; bake simply earlier than serving.

Different Should-Strive Mexican Dinner Recipes

• Mexican Avenue Corn Black Bean Rooster
• Rooster Enchiladas (drizzled with cilantro-lime crema)
• The Greatest Shrimp Tacos
• Steak Enchiladas
• Mexican Salmon Salad Bowl with Roasted Poblano Ranch Dressing
• Creamy Rooster Enchilada Soup
• Pan-Seared Steak Tacos with Mango Salsa
• Salmon Tacos