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Hartson’s Deep Fried Chicken Taquitos – Homemade

I remember the first time I tried a truly exceptional taquito. It wasn’t at some fancy restaurant, but at a friend’s backyard barbecue. Hartson’s mom, a whirlwind in the kitchen, emerged with a platter piled high with these golden, crispy rolls. The aroma of seasoned chicken and fried corn masa was intoxicating, and that first bite – the crunch, the savory filling, the cool dollop of guacamole – was pure bliss. From that day on, I was determined to recreate that magic at home. This recipe is my tribute to those perfect, unforgettable taquitos.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 4
Yield: 12 taquitos
Dietary Type: Not specified

Ingredients

2 cups Instant Masa Corn Flour
2 large boneless chicken breasts
6 ounces Chef Merito Chicken Marinade, Marinador para Pollo (or your preferred chicken marinade)
1 1/2 cups water
4-6 cups vegetable oil, for deep frying
12 toothpicks
1 cup sharp cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded

Equipment Needed

Crock-Pot
Deep fryer or large, heavy-bottomed pot
Tortilla press (optional, see instructions for alternative method)
Mixing bowl
Plastic wrap (or zip-lock bags)
Slotted spoon or spider
Paper towels

Instructions

Begin by preparing the chicken. Place the two large, rinsed boneless chicken breasts into a crock pot.
Pour the 6 ounces of Chef Merito Chicken Marinade, Marinador para Pollo over the chicken, ensuring both sides are well coated. Note: you can substitute with your preferred chicken marinade. If using a dry seasoning, add 6 ounces of chicken broth to the crock pot to ensure the chicken remains moist.
Set the crock pot on HI and cook for 4 hours, turning the chicken at least once midway through the cooking time. This will allow even cooking and flavor absorption.
Once the chicken is cooked through, carefully remove it from the crock pot. Allow it to cool slightly before shredding it with two forks. Set the shredded chicken aside.
While the chicken is cooking, or after it has been set aside to cool, prepare the corn masa dough. In a mixing bowl, combine 2 cups of Instant Masa Corn Flour with 1 1/2 cups of water.
Mix the ingredients together for 2 minutes or longer, until a dough forms. The mixture should lightly form into a ball. If the dough seems too dry, add more water, 1 teaspoon at a time, until it reaches the desired consistency. Cover the mixture with a damp towel when not in use to prevent it from drying out.
Heat the vegetable oil in a deep fryer or large, heavy-bottomed pot to 352 degrees F (178 degrees C). Use caution when working with hot oil. Monitor the temperature with a thermometer to ensure consistent cooking.
Remove approximately 1 1/2 ounces (a small ball in your hand) of the corn masa dough and form it into a ball.
Place the ball on a tortilla press lined with plastic wrap on both sides. If you don’t have a tortilla press, you can use a smooth table: place a piece of plastic wrap on the table, put the ball of masa dough on top, cover with another piece of plastic wrap, and then use a hard, smooth surface (like a cutting board or the bottom of a plate) to compress the dough evenly into a thin layer. Zip-lock bags work well as plastic; simply cut away the rough zip-lock tops.
Gently remove the top plastic cover from the flattened corn masa. Now, gently place the flattened corn masa on your open hand and peel back the other piece of plastic (bottom cover). Place the pressed corn masa back onto one piece of plastic.
Add the shredded chicken mix to the pressed corn masa lengthwise, approximately 1/4 inch wide and 1/4 inch high, on the 1/3 area closest to you.
Lift the plastic from the counter and fold the flattened corn masa area closest to you over the chicken mix, away from you, allowing the flattened flour mix to fold over and off the plastic. Use your fingers (not your thumb) to push-roll the flattened flour mesa over itself until you have a complete roll.
Insert a toothpick into the end of the flattened corn mesa to hold it together. Carefully move the formed taquito to a holding area.
Repeat the above steps to form the remaining taquitos.
Carefully place 3 rolled flour mesa chicken rolls into the deep fryer at a time and deep fry for 5-6 minutes, or until golden brown and crispy.
Remove the taquitos from the oil using a slotted spoon or spider and drain them on paper towels to remove excess oil.
Plate 3 taquitos per serving. Remove the toothpicks before serving.
Add a mix of shredded cheddar and Monterey Jack cheeses to the top of each serving. If desired, microwave briefly (approximately 30 seconds) to melt the cheese.
Serve as is or add your favorite toppings, such as onion, guacamole, enchilada sauce, or green onion.

Expert Tips & Tricks

For a richer flavor, toast the corn masa flour in a dry skillet for a few minutes before adding the water.
If the taquitos are browning too quickly in the fryer, reduce the oil temperature slightly.
Don’t overcrowd the fryer. Frying in batches ensures even cooking and prevents the oil temperature from dropping too much.
To ensure the taquitos stay crispy, place them on a wire rack lined with paper towels after frying.
For a spicier filling, add diced jalapeños or a pinch of cayenne pepper to the shredded chicken.
Make the filling ahead of time and store it in the refrigerator for up to 2 days. This will save time on the day you plan to fry the taquitos.

Serving & Storage Suggestions

Serve these taquitos immediately while they are hot and crispy. They are delicious on their own or with your favorite toppings, such as salsa, guacamole, sour cream, or a drizzle of hot sauce.

Leftover taquitos can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and crispy. You can also reheat them in an air fryer for a similar effect. Microwaving is not recommended as it can make them soggy.

To freeze taquitos, allow them to cool completely after frying. Place them in a single layer on a baking sheet and freeze for about 2 hours, or until solid. Then, transfer them to a freezer-safe bag or container and store them in the freezer for up to 2 months. To reheat from frozen, bake them in a preheated oven at 375°F (190°C) for about 20-25 minutes, or until heated through and crispy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	638 kcal	N/A
Total Fat	55 g	85%
Saturated Fat	10.5 g	53%
Cholesterol	25 mg	8%
Sodium	122 mg	5%
Total Carbohydrate	14.3 g	5%
Dietary Fiber	0.5 g	2%
Sugars	0.2 g	N/A
Protein	9.2 g	18%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

Vegetarian Taquitos: Substitute the chicken with seasoned black beans, refried beans, or a mixture of vegetables.
Spicy Taquitos: Add diced jalapeños or a pinch of cayenne pepper to the chicken filling for an extra kick.
Different Cheese: Experiment with different types of cheese, such as pepper jack, cotija, or queso fresco.
Air Fryer Taquitos: For a healthier option, try air frying the taquitos instead of deep frying. Preheat your air fryer to 400°F (200°C) and cook for 8-10 minutes, or until golden brown and crispy, flipping halfway through.
Baked Taquitos: Brush the taquitos with oil and bake in a preheated oven at 400°F (200°C) for 15-20 minutes, or until golden brown and crispy, flipping halfway through.
Gluten-Free Taquitos: Ensure the marinade is gluten-free.

FAQs (Frequently Asked Questions)

Q: Can I use pre-made tortillas instead of making the corn masa dough?
A: While you can use pre-made corn tortillas, the texture won’t be quite the same. Homemade corn masa dough yields a more authentic and flavorful taquito. If using pre-made tortillas, warm them slightly to make them more pliable and prevent them from cracking when rolled.

Q: How do I prevent the taquitos from falling apart in the fryer?
A: Ensuring the corn masa dough is the right consistency and using toothpicks to secure the rolls are key. Also, avoid overcrowding the fryer, as this can lower the oil temperature and cause the taquitos to become soggy and fall apart.

Q: Can I make these ahead of time?
A: Yes, you can assemble the taquitos ahead of time and store them in the refrigerator for up to 24 hours before frying. Just be sure to keep them covered to prevent the corn masa from drying out.

Q: What’s the best way to reheat leftover taquitos?
A: Baking in the oven or using an air fryer is the best way to reheat leftover taquitos, as it helps to maintain their crispness. Microwaving is not recommended as it can make them soggy.

Q: What kind of toppings go well with these taquitos?
A: The possibilities are endless! Some popular toppings include salsa, guacamole, sour cream, shredded lettuce, diced tomatoes, onions, and a drizzle of hot sauce.

Final Thoughts

These homemade deep-fried chicken taquitos are a guaranteed crowd-pleaser. The combination of crispy, golden masa, savory chicken filling, and melted cheese is simply irresistible. Don’t be intimidated by the process; with a little practice, you’ll be whipping up batches of these delicious treats in no time. Gather your friends and family, share these flavorful taquitos, and create some unforgettable memories. And be sure to let me know what you think – I love hearing about your culinary adventures! Perhaps pair them with a refreshing Mexican beer or a homemade margarita for the ultimate fiesta experience.

Hartson’s Deep Fried Chicken Taquitos – Homemade Recipe