for 6 servings
6 cups chicken, shredded (750 g)
¼ cup jalapeño, diced (25 g)
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon salt
1 ½ cups crema table cream (375 g)
24 corn tortillas
oil, for frying
½ cup crema table cream (115 g)
½ cup cotija cheese (60 g)
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In a sauce pan, over medium-high heat, combine all taquito filling ingredients. Mix well and cook for 5 minutes, stirring occasionally.
Wrap tortillas in a damp towel and microwave for 15-20 seconds.
Place about 2 tablespoons of filling across the tortilla about ⅓ of the way up from the bottom of the tortilla, and roll the tortilla around the filling.
Heat about ¼ inch (½ cm) of oil over medium-high heat. Carefully, place 3-4 taquitos in the oil, and cook for 3 minutes on each side. (Frying them seam side down first helps them stay closed during frying!)
Remove from the pan and drain excess oil on the taquito on a paper towel.
Place cooked taquitos on a bed of lettuce and garnish with crema, cilantro, cotija, and avocado.