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Crispy Chicken Taquitos with Guacamole

Crispy Chicken Taquitos with Guacamole reads citrus 5.5, sourness 5.1 and richness 4.7 on Palate's 0–10 flavor X-ray — a Mexican main, about 22 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.6 / 10
• Sweet & Fruity — 1.5 / 10
• Sour & Bright — 7.1 / 10
• Bitter & Earthy — 1.9 / 10
• Rich & Fat — 4.9 / 10
• Aromatic & Spice — 4.0 / 10

The measured notes (of 18)

Citrus 5.5 · Sourness 5.1 · Richness 4.7 · Salinity 4.3 · Herbaceous 3.4 · Allium 3.3 · Umami 3.2 · Heat 2.4 · Earthy 1.8 · Warm Spice 1.7 · Sweetness 1.3 · Bitterness 0.9 · Floral 0.8 · Nutty 0.7 · Fruity 0.6

What's in it (14)

• boneless chicken — 454 g
• low-salt chicken broth — 237 g
• cumin — 5 g
• chili powder — 5 g
• garlic — 3 g
• salt — 6 g
• shredded monterey jack cheese — 114 g
• cilantro — 15 g
• corn tortillas — 1200 g
• vegetable oil — 653 g
• avocados — 450 g
• lime — 65 g
• white onion — 59 g
• jalapeno — 100 g

Time & effort: about 22 min · effort: involved

Nutrition (per 100 g, engine-estimated): 263.6 kcal, 10.5 g protein, 10.1 g fat, 34.3 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. Combine the chicken thighs, broth, cumin, chili powder, garlic powder, and 3/4 teaspoon of the salt in a medium saucepan. Bring to a simmer over medium-high heat, then reduce to low, cover, and poach until the chicken reaches 165F and shreds easily, 15-18 minutes.
2. While the chicken poaches, mash the avocados in a bowl with the lime juice and 1/4 teaspoon of the salt until mostly smooth with a few small chunks remaining.
3. Fold the onion, jalapeno, and 2 tablespoons of the cilantro into the mashed avocado. Cover and set the guacamole aside.
4. Transfer the chicken to a cutting board (reserve the poaching liquid) and shred it with two forks while still warm.
5. Return the shredded chicken to a bowl with 1/4 cup of the reserved poaching liquid, then fold in the Monterey Jack and the remaining 2 tablespoons cilantro; taste and adjust salt.
6. Stack the tortillas between two damp paper towels and microwave 45-60 seconds until warm and pliable -- this keeps them from cracking when rolled.
7. Working one tortilla at a time, spoon 2-3 tablespoons of the chicken filling in a line just off-center, roll tightly around the filling, and set seam-side down on a plate; repeat with the remaining tortillas.
8. Pour the oil into a large skillet to a depth of about 1/2 inch and heat over medium-high heat until it reaches 350F, then fry the taquitos in batches of 4-5, seam-side down first, until deeply golden and crisp on all sides, 3-4 minutes per batch, turning once halfway through.
9. Transfer the fried taquitos to a wire rack set over a baking sheet to drain (skip paper towels, which trap steam and soften the crust), and season lightly with a pinch more salt.
10. Serve immediately alongside the bowl of guacamole for dipping.

Dishes with a similar flavor shape

• Chicken Burrito Bowl with Black Beans and Charred Corn Salsa — Tex-Mex
• White Chicken Chili with Green Chiles — American
• Chicken Chile Colorado Tacos — Mexican
• Loaded Beef Burrito Bowl with Cilantro Lime Rice — Tex-Mex
• Azifa (Green Lentil Salad) — Ethiopian

Keep reading: what citrus, sourness, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.