Chicken Taquitos recipe

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Crispy fried tortillas filled with shredded chicken and topped with a warm salsa made of tomatoes, onion, chiles, and coriander.
Preparation time: 20 minutes, Cooking time: 30 minutes, Serves: 6 


12 ounces Cotija cheese, crumbled
3 pounds cooked chicken, shredded
24 corn tortillas

For the tomato salsa
8 tomatoes, diced
1 onion, finely chopped
1 1/2 cups coriander, chopped
1 serrano pepper, minced
1 tsp oregano
5 Tbsp olive oil
Salt and pepper, to taste


To cook the chicken, boil it in water for 10 to 15 minutes. Allow it to cool and then shred it using your fingers.

To make the tomato salsa, add all the ingredients in a frying pan, bring to a boil, lower heat and simmer for about 5 minutes.

Mix 3/4 of a cup of the Cotija cheese with the shredded chicken. Fill the tortillas with the chicken and cheese mixture, roll and hold closed with a toothpick. Deep fry the tortilla until crisp and then drain on kitchen paper.

Top with the warm tomato salsa and top with the crumbled Cotija cheese and serve immediately.

Notes and tips

You can substitute the Cotija cheese with Parmesan cheese.
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