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Taquitos de Pollo (Chicken Taquitos)

These taquitos de pollo served with a delicious consome are a delicious meal that the whole family will absolutely love!

They make for a great lunch or dinner. If you like these you’ll have to try my beef and potato taquitos next!

three taquitos de pollo in a white bowl with consome

Taquitos de pollo are also known as chicken taquitos or rolled chicken tacos.

Today I’m going to show you how I make amazing chicken taquitos.

The best part about these taquitos is that they’re served with a delicious consome.

These chicken taquitos are insanely delicious when dipped in the yummy broth.

If you like consome I highly suggest you try my birria recipe.

What are chicken taquitos made of?

Chicken taquitos consist of corn tortillas filled with shredded chicken.

While everyone has their own way of making taquitos mine consist of a shredded chicken and potato filling.

How to make taquitos de pollo

Put the chicken legs in a large pot along with garlic, onion, bay leaves, cilantro, chicken bouillon and water.

Bring it to a boil over high heat. Skim off the foam that rises to the top.

Then reduce the heat to low and cover. Cook for about 1 hour and 20 minutes.

Then remove the chicken from the pot and place in a bowl to cool. Set the broth aside to cool as well.

boiled chicken

Once the chicken has cooled down enough to touch with out burning your hand start removing the skins and discard.

Then remove the meat from the bones and shred. Set aside the shredded chicken.

shredded chicken in a bowl

Put the potatoes and salt in a large pot and bring to a boil over medium heat.

Cover and cook for about 40 minutes or until the potatoes can be pierced with a fork.

Remove the potatoes from the pot and transfer to a large bowl.

Let the potatoes cool down.

Once they have cooled down enough to where you can touch them without burning your hands slip off the skins and discard.

Then add the butter and garlic salt to the bowl.

potatoes, garlic salt and butter in a bowl

Mash the potatoes with a potato masher until there are little to no lumps left.

mashed potatoes

Next add the shredded chicken to the mashed potatoes and mix well.

Cover the bowl and set aside.

shredded chicken and potato mixture

Now it is time to start making the consome.

Put the tomatoes, tomatillos and chilies in a pot with water.

Bring to a boil over medium heat. Let cook for about 10 minutes.

Now the consome is SPICY!

If you don’t like spicy food I suggest omitting all but one of the arbol peppers.

While that is cooking strain the chicken broth and set aside.

tomatoes, tomatillos and chilies in a pot with water

Then transfer the tomatoes, tomatillos and chilies to a blender along with one garlic clove.

Throw out the water left behind in the pot and dry it.

Blend until you get a smooth salsa.

Heat up a little oil in the pot and heat over medium heat.

Once hot add the salsa and let fry for a couple of minutes.

Then add some of the chicken broth to the salsa and salt to taste.

Let cook on medium low for about 10 minutes.

salsa for tacos in a pot

Now it’s time to start on the taquitos de pollo.

First you have to heat up the tortillas so that they’ll be pliable and won’t crack when rolling.

This step is easy just heat up a pan over medium high heat.

Then one at a time warm up the tortillas in the pan for about 10 seconds on each side.

Then transfer them to a paper towel lined baking sheet.

Make sure they’re spread out. If you stack them on top of each other after heating up they will stick together and tear.

warmed corn tortillas

Now it’s time to start assembling the chicken taquitos.

Take a spoonful of the shredded chicken and potato filling and put it on a tortilla.

Use your hands to spread the mixture evenly throughout the length of the tortilla as shown below.

filling tortillas with a shredded chicken and potato mixture

Roll up the tortilla and repeat with the rest of the tortillas and filling.

Rolled chicken tacos before frying

Heat up a large skillet over medium high heat. Add enough oil for frying.

Once the oil is hot add three to four taquitos to the skillet.

Fry until they turn a golden color. Make sure to turn them so they fry evenly. This will only take a few minutes.

frying chicken taquitos

Then transfer the fried taquitos to the paper towel lined baking sheet.

Then repeat with the rest of the taquitos.

fried taquitos de pollo on a baking sheet

Now it’s time to finally eat!

Put two to three taquitos in a bowl and pour some consome into the bowl.

Garnish with some diced onion, cilantro and crumbled queso fresco.

Looking for more delicious recipes? Try these:

Rolled chicken tacos

I hope you enjoy these rolled chicken tacos as much as we do!

They’re one of my family’s favorite meals.

We’d love to have you join our Facebook group Mexican and Latin American Recipes.

It’s a place where you can share photos of all the delicious food you make at home and get inspiration for your next cooking adventure!

Thanks for visiting, see you soon!

taquitos de pollo served in a white bowl with consome
chicken taquitos served in a white bowl with consome
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Taquitos de Pollo

These delicious taquitos de pollo are great for lunch or dinner and they feed a crowd!

Course Main Course
Cuisine Mexican
Keyword chicken taquitos, rolled chicken tacos, taquitos de pollo
Prep Time 20 minutes
Cook Time 2 hours 15 minutes
Servings 6
Calories 434 kcal
Author Carissa

Ingredients

  • 7 chicken drumsticks
  • 1 head of garlic plus 1 for the salsa
  • 1/2 a white onion
  • 2 bay leaves
  • 1 bunch cilantro
  • 3 tsp chicken bouillon
  • 4 gold potatoes
  • 1 tsp salt
  • 2 tbs butter
  • 2 tsp garlic salt
  • 4 roma tomatoes
  • 2 tomatillos
  • 1 morita chili
  • 6 arbol chilis
  • 12 cups water
  • 16 corn tortillas
  • vegetable oil for frying

Instructions

  1. Put the chicken legs in a pot along the head of garlic, onion half, bay leaves, cilantro, chicken bouillon and 12 cups of water.

  2. Bring to a boil over high heat. Skim off the foam that rises to the top.

  3. Then reduce heat to low and cover. Cook for 1 hour and 20 minutes.

  4. Then remove the chicken drumsticks from the pot and place in a bowl to cool. Let the chicken broth cool as well.

  5. Once the chicken has cooled down remove the skins and discard. Then remove the meat from the bones and shred. Set the shredded chicken aside.

  6. Put the potatoes and salt in a pot and bring to a boil over medium heat. Cook for about 40 minutes.

  7. Remove the potatoes from the pot and place in a large bowl to cool.

  8. Once the potatoes have cooled down but are still warm slip off the skins and discard.

  9. Then add the butter and garlic salt to the bowl. Mash the potatoes with a potato masher until there are little to no lumps left.

  10. Next add the shredded chicken to the mashed potatoes and mix together. Cover the bowl and set aside.

  11. Put the tomatoes, tomatillos, and chilies in a pot and cover with water. Bring to a boil over medium heat. Let cook for about 10 minutes.

  12. While the tomatoes and tomatillos are cooking strain the chicken broth and set aside.

  13. Then transfer the tomatoes, tomatillos and chilies to the blender along with one garlic clove. Blend until smooth. Throw out the water in the pot and dry it.

  14. Heat up one tbs of oil in the pot over medium heat.

  15. Once hot add the salsa and fry for a couple of minutes.

  16. Add three cups of the chicken broth to the salsa and stir. Taste for salt. Let it cook on medium low for about 10 minutes.

  17. Heat up a pan over medium high heat. One at a time warm up the tortillas for about 10 seconds on each side or until warm and pliable. Then spread them out on a paper towel lined baking sheet.

  18. Take a spoonful of the chicken and potato filling and put it on a tortilla. Spread the mixture evenly throughout the length of the tortilla.

  19. Roll the tortilla up and repeat with the rest of the tortillas and filling.

  20. Heat up a large skillet over medium high heat and add enough oil to the skillet for frying.

  21. Once the oil is hot add 3- 4 tortillas to the skillet seam side down. Fry until golden. Making sure to turn them for even cooking. This will only take a few minutes. Then transfer them to the paper towel lined baking sheet and repeat with the rest of the taquitos.

  22. Place two to three taquitos in a bowl and ladle some of the consome into the bowl. Garnish with diced onion, cilantro and crumbled queso fresco. Enjoy!

Nutrition Facts
Taquitos de Pollo
Amount Per Serving
Calories 434 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 5g31%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
Cholesterol 91mg30%
Sodium 1340mg58%
Potassium 960mg27%
Carbohydrates 55g18%
Fiber 8g33%
Sugar 4g4%
Protein 23g46%
Vitamin A 675IU14%
Vitamin C 30mg36%
Calcium 89mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Rating




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