Chicken taquitos are an easy, irresistible Mexican classic. Corn tortillas are filled with flavorful chicken, rolled up tight, and fried until perfectly golden and crispy.
Heat 2 tablespoons of oil in a large pan over medium heat. Sauté the onion until softened and lightly golden. Add the garlic and ground ancho chile, and lightly toast for about 1 minute or until fragrant.
Stir in the tomato paste and let it cook for about 1 minute. Add the tomato and cook until softened and begins to release its juices. If the mixture isn’t juicy enough to loosen the browned bits at the bottom of the pan, add 1–2 tablespoons of water and stir gently to deglaze.
Stir in the shredded chicken and toss everything together until well combined and heated through. Season with salt to taste. The filling should be moist but not overly wet. Let it cool slightly.
Roll the Taquitos
Warm the tortillas in a skillet or on a comal over medium heat until soft and pliable. Keep them covered with a towel or in a tortilla warmer to prevent drying out.
Working with one tortilla at a time, add a spoonful of chicken filling along one edge and roll it up tightly.
Insert a toothpick through the center to secure the flap. You can roll a second taquito and slide it onto the same toothpick, aligning the flaps in the middle to keep them sealed. Repeat with the remaining tortillas and filling.
Fry the Taquitos
Heat ½ inch of oil in a pan to 350ºF. Fry the taquitos in batches—avoid overcrowding the pan. Cook until golden brown and crispy on all sides, turning as needed.
Transfer to a rack or stand them upright over paper towels to drain excess oil.