Ingredients:

  • 450 g (1 lb) Cooked Chicken Breast/Thigh, shredded
  • 1 large White Onion, thinly sliced
  • 4 Garlic Cloves, minced
  • 400 g (14.5 oz can) Canned Diced Tomatoes, undrained
  • 3-4 Chipotle Peppers in Adobo Sauce, chopped, plus 1 tbsp sauce
  • 120 ml (1/2 cup) Chicken Stock (Low Sodium)
  • 1 tsp Dried Oregano (Mexican preferred)
  • 1/2 tsp Ground Cumin
  • 2 tbsp Vegetable Oil or Lard, for sautéing
  • Salt and Black Pepper, to taste
  • 16 Corn Tortillas
  • 5 - 2 litres Frying Oil (Canola or Vegetable)
  • 1 large Ripe Avocado, peeled and pitted
  • 120 ml (1/2 cup) Mexican Crema or Sour Cream
  • 2 tbsp Fresh Lime Juice
  • 2 tbsp Chopped Cilantro (optional)
  • Pinch of Salt and Pepper (for crema)

Instructions:

  1. Sauté Aromatics: Heat the oil/lard in a large pan over medium heat. Sauté the sliced onions until soft and translucent (about 8 minutes). Add the minced garlic and cook for 1 minute until fragrant.
  2. Make the Sauce Base: Add the canned tomatoes (undrained), chipotle peppers and adobo sauce, oregano, and cumin. Bring to a simmer, crushing the tomatoes slightly with a spoon. Reduce heat and simmer gently for 10 minutes to deepen the flavour.
  3. Shred and Combine: Add the shredded cooked chicken to the sauce. Stir well to coat evenly. Simmer uncovered for 15–20 minutes, stirring occasionally, until most of the excess liquid has evaporated and the filling is thick enough to hold its shape. Taste and adjust seasoning with salt and pepper. Set aside to cool slightly.
  4. Blend Ingredients: In a blender, combine the avocado, crema/sour cream, lime juice, cilantro, and salt.
  5. Adjust Consistency: Blend until completely smooth. If the mixture is too thick, add water or a splash of milk, 1 teaspoon at a time, until it reaches a drizzling consistency. Chill until needed.
  6. Softening Tortillas: Tortillas must be pliable to avoid cracking. Quickly heat the corn tortillas in a steamer basket for 30 seconds, or stack them wrapped in a damp cloth and microwave for 30 seconds. Keep covered to retain moisture.
  7. Pre-heat Oil: Pour frying oil into the frying vessel to a depth of 5 cm (2 inches). Heat the oil to precisely 175°C (350°F). Monitor temperature closely using a thermometer.
  8. Fill and Roll: Take one softened tortilla. Place about 2 tablespoons of the cooled Tinga filling slightly off-centre. Roll the tortilla up tightly like a cigar. Secure the seam with a wooden toothpick inserted perpendicular to the roll.
  9. Fry the Taquitos: Working in batches of 4-6, gently place the taquitos into the hot oil, seam-side down first. Fry for 2–3 minutes per side, turning with tongs, until golden brown and crispy.
  10. Drain: Transfer the cooked taquitos immediately to a wire rack to drain excess oil. Remove the toothpicks before serving.
  11. Assemble: Arrange taquitos on a platter. Drizzle generously with the chilled Avocado-Lime Crema and garnish with Cotija cheese and red onion, if desired.