Guatemalan taquitos are corn tortillas rolled around seasoned shredded meat, fried until crisp, and served with fresh toppings such as cabbage, avocado, salsa, and cheese. This chicken version brings together a tender, simply poached filling and a bright tomato sauce; family and regional versions may use beef or different garnishes, so adjust the plate to suit your table.
Ingredients
- For the chicken: 1 lb (454 g) boneless, skinless chicken breasts; 4 cups (950 ml) water or low-sodium chicken broth; ½ small onion, about 2 oz (60 g); 1 garlic clove, about 3 g; 1 bay leaf; and 1 tsp (6 g) fine salt.
- For the tomato salsa: 2 medium ripe tomatoes, about 10 oz (280 g); ¼ medium onion, about 1½ oz (40 g); 1 garlic clove, about 3 g; ½ tsp (1 g) dried oregano; ½ tsp (3 g) fine salt; and 1 tbsp (15 ml) neutral oil.
- For the taquitos: 12 small corn tortillas, about 6 in (15 cm) wide and 1 oz (28 g) each; 2 cups (475 ml) neutral oil for shallow-frying, adding more only if needed; and ¼ tsp (0.5 g) ground black pepper.
- For serving: 2 cups (140 g) finely shredded green cabbage; 1 medium avocado, about 7 oz (200 g); 1 lime, about 2 oz (55 g); ⅓ cup (80 ml) crema or sour cream; ½ cup (50 g) crumbled queso seco; and ¼ cup (10 g) chopped cilantro.
Queso seco, a firm, salty Latin American cheese, is a traditional-style garnish in many versions. If it is not available, use finely crumbled feta; feta is tangier and usually saltier, so taste before adding extra salt. For a milder, less salty finish, use a little crumbled cotija or another dry, crumbly cheese.
Instructions
- Poach the chicken. Put the chicken, water or broth, onion, garlic, bay leaf, and salt in a saucepan large enough to hold the chicken in one layer. Bring the liquid just to a gentle simmer over medium heat, then lower the heat and partially cover the pan. Simmer for about 18–22 minutes, turning the chicken once if it is not fully submerged. Check the thickest part with a food thermometer; USDA FSIS sets 165°F (74°C) as the safe minimum internal temperature for poultry. If needed, continue cooking and check again. Transfer the chicken to a plate and let it cool just enough to handle. Discard the onion, garlic, and bay leaf, and reserve a little cooking liquid in case the filling needs moisture.
- Shred and season the filling. Use two forks to pull the chicken into fine shreds, cutting any very long strands shorter so they fit neatly inside the tortillas. Stir in the black pepper and 1–2 tablespoons of the reserved broth. The filling should be moist and easy to mound, not wet enough to drip; add broth a teaspoon at a time if it seems dry. Taste and adjust the salt only after tasting, especially if you used salted broth.
- Make the salsa. Roughly chop the tomatoes and onion. Blend them with the garlic, oregano, and salt until mostly smooth, or pulse to leave a little texture. Heat the tablespoon of oil in a small saucepan over medium heat. Carefully pour in the tomato mixture; it may splutter. Simmer uncovered for 7–9 minutes, stirring now and then, until it darkens slightly and thickens to a spoonable sauce. Taste and set aside. If it becomes very thick, stir in a tablespoon of water.
- Soften and fill the tortillas. Warm a dry skillet over medium-low heat. Heat each tortilla for about 10–15 seconds per side, just until pliable, stacking them under a clean towel as you go. Alternatively, wrap a stack in a barely damp paper towel and microwave in short bursts until flexible. Put about 2 tablespoons of chicken in a narrow line just off the center of each tortilla. Roll it snugly without overfilling; a very full taquito is more likely to split or open in the oil. Place each roll seam-side down while you finish the rest.
- Fry until crisp. Pour the frying oil into a heavy skillet to a depth of about ½ in (1.3 cm); the exact amount depends on the pan, and you may not use all 2 cups. Heat over medium until a small piece of tortilla sizzles steadily when added. Fry the taquitos in batches, starting seam-side down, for about 2–3 minutes per side, turning carefully, until crisp and golden. Avoid crowding the pan, which lowers the oil temperature and can make the tortillas greasy. Transfer to a wire rack or a paper-towel-lined plate. Let the oil return to temperature between batches.
- Prepare the garnishes and serve. Shred the cabbage, cut the avocado into slices or mash it with a squeeze of lime, and cut the remaining lime into wedges. Arrange the hot taquitos on plates. Spoon on tomato salsa, then add cabbage, avocado, crema, queso seco, and cilantro. Serve at once, with extra salsa and lime at the table so everyone can dress their own portion.
Tips
- Keep the tortillas flexible. Corn tortillas crack when they are cold or dry, especially at the edges. Warm them in small stacks and keep them covered while you fill and roll. If one splits, use it for a tostada-style serving rather than trying to fry a badly torn roll.
- Use a light hand with filling. Two tablespoons is a useful starting point for a 6-inch tortilla. Spread the chicken in a narrow line, roll firmly, and put the seam down first in the pan. A toothpick can hold a stubborn roll together, but remove it before serving.
- Watch the oil, not only the clock. The oil should sizzle steadily but should not smoke. If the tortillas brown in seconds, lower the heat; if they absorb oil and remain pale, let the oil heat more before the next batch. A thermometer for frying oil is helpful, but not essential.
- Choose the right chicken shortcut. Leftover cooked chicken can replace the raw chicken; use about 3 cups (400 g) shredded and skip the poaching step. Warm it with a splash of broth and pepper so the filling is not dry. Do not use chicken that has been kept at room temperature for more than 2 hours.
Serving Suggestions
Serve the taquitos as soon as they come out of the pan, when the shells are at their crispest. A generous layer of cabbage gives a cool, crunchy contrast to the warm chicken, while avocado and crema soften the sharper tomato and lime flavors. Set the garnishes beside the taquitos rather than piling them on too early if you want the tortillas to stay crisp.
For a fuller meal, add black beans or red beans, rice, or a simple green salad. A bowl of extra tomato salsa makes a useful dip, and lime wedges let guests brighten their own plates. For a party, cut the taquitos in half after frying and arrange them with the toppings in separate bowls; small portions are easier to pick up, though they cool more quickly.
Variations
- Use beef instead. Replace the chicken with about 1 lb (454 g) boneless beef chuck. Simmer it gently in water with the onion, garlic, bay leaf, and salt until fork-tender, which may take 1½–2 hours depending on the cut. Shred it and moisten it with a little cooking liquid. Beef is a common alternative, but takes longer to cook than chicken.
- Add a little chile. Blend one seeded jalapeño or a small piece of fresh chile with the tomatoes for a livelier sauce. For a smoky flavor, use a pinch of ground chipotle instead. Begin with a small amount, then taste; the salsa should still complement the chicken rather than overpower it.
- Make the filling more aromatic. Stir ½ tsp (1 g) ground cumin into the shredded chicken, or add a tablespoon of finely chopped cilantro. These are optional additions, not requirements; keep the filling fairly simple so it works with the fresh toppings.
- Bake instead of shallow-fry. Brush or spray the rolled taquitos lightly with oil and arrange them seam-side down on a parchment-lined baking sheet. Bake at 425°F (220°C) for about 15–20 minutes, turning once, until crisp and hot. They will be somewhat drier and less evenly blistered than fried taquitos, so serve them promptly with plenty of salsa.
Storage and Reheating
For the best texture, store the cooked taquitos separately from the salsa and fresh toppings. Refrigerate leftovers within 2 hours in shallow, covered containers. Cooked chicken taquitos keep for 3–4 days in the refrigerator; store cabbage, avocado, crema, and salsa separately where practical. Avocado may brown, so cut it shortly before serving. The tomato salsa can be refrigerated in a covered container for up to 4 days.
Reheat taquitos in a 375°F (190°C) oven or air fryer until crisp and heated through, usually about 8–12 minutes from refrigerated, turning once. Check that leftover chicken reaches 165°F (74°C) when reheated, the USDA FSIS safe temperature for leftovers. A microwave warms them quickly but softens the tortilla; if using one, heat briefly and finish in a dry skillet to restore some crispness. Freeze cooled taquitos in a single layer, then transfer them to a freezer-safe container for up to 2 months for best quality. Reheat from frozen in a 375°F (190°C) oven, allowing extra time and checking that the center is hot.
Frequently Asked Questions
Are Guatemalan taquitos always filled with chicken? No. Chicken is convenient and works well here, but shredded beef is also used, and recipes vary by household. Some cooks season the meat differently or serve a different combination of salsa and garnishes. The rolled, crisp tortilla and toppings are the useful guide for this version, not a claim that every Guatemalan taquito is identical.
Can I make the taquitos ahead? You can poach and shred the chicken and make the salsa up to 2 days ahead; refrigerate each promptly in a covered container. Warm the filling slightly before rolling, and fry the taquitos close to serving time for the best crunch. You can also roll them a few hours in advance, cover, and refrigerate, but let them sit out only briefly while the oil heats.
Why did my corn tortillas crack? They were probably too cool, dry, or overfilled. Heat them until flexible, stack them under a towel, and work with only a few at a time so the rest stay warm. Tortillas vary in moisture and thickness, so give a stubborn stack another short warming rather than forcing the rolls closed.
Can I use flour tortillas? You can, but the result will be different. Flour tortillas are more elastic and often brown more quickly; they make a softer, less distinctly corn-flavored taquito. Use small ones, fill lightly, and watch them closely in the oil. Corn tortillas are the better match for the classic texture intended here.
What if I do not have a blender for the salsa? Finely chop the tomatoes, onion, and garlic, then simmer them with the oil, oregano, and salt until soft and saucy. Mash the mixture with a fork or potato masher as it cooks. The sauce will be chunkier, but it will still bring the same fresh tomato flavor to the plate.
How can I tell if the oil is ready without a thermometer? Add a small torn piece of tortilla. It should begin to sizzle steadily and turn golden gradually, rather than sit quietly or darken almost immediately. Keep the heat at medium and adjust between batches; never leave a pan of hot oil unattended.
Related
- Traditional Guatemalan Christmas Food: Tamales Colorados
- Guatemalan Cake Recipe: Pastel de Elote
- Guatemalan Guacamole Recipe with Fresh Tomato and Lime
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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