30-60 min6 - 8 servingsboneless

Salsa Verde Shredded Chicken Taquitos

By Leslie Harris de Limón

6 - 8 servings

30-60 min

Easy

Recipe Details

Course: Dinner

Difficulty: Easy

Prep Time: 5 min

Cook Time: 45 min

Total Time: 30-60 min

Cooking Technique: Pressure Cook

Cuisine: Mexican

Diet: Gluten Free

Yield: 6 - 8 servings

Ingredients

2 1/4 lbs boneless
1/2 medium white onion
2 cloves garlic
4 sprigs cilantro
1 1/2 cups Spicy Salsa Verde
1 cup chicken broth
1 tsp coarse salt
12 - 16 Corn tortillas
1 cup vegetable oil
Shredded lettuce
Guacamole
Crumbled queso cotija

This has to be one of the easiest recipes in the entire book. It was one of my favorite childhood dishes, and one of the only things I ever ordered when we went out to eat. These taquitos feature flavorful shredded chicken simmered in salsa verde, then wrapped in a corn tortilla that is fried until golden and crisp. The quick and easy filling can be used for tacos, burritos, enchiladas, and/or tamales.

INSTRUCTIONS

In the Instant Pot, combine the chicken, onion, garlic, and cilantro. Pour the salsa verde and chicken broth on top; season with the salt.
Lock the lid into place and set the steam release valve to sealed. Select Manual or PRESSURE COOK and set the timer for 15 minutes on high.
When cooking is complete, allow the pressure to release naturally. Unlock and remove the lid.
Discard the cilantro sprigs. Using two forks, shred the chicken in the pot.
Heat the corn tortillas on a comal or griddle over medium-high heat until soft and pliable. Spoon 2 to 3 heaping tablespoons of the shredded chicken mixture down the center of each tortilla. Roll the taquitos up tightly, securing with a toothpick if necessary.
Heat the vegetable oil in a medium skillet over high heat. Fry the taquitos, 3 to 4 at a time, until golden and crisp. As you finish frying each batch, transfer the taquitos to a paper towel–lined plate to drain any excess oil.
To serve, arrange 2 or 3 taquitos per plate. Garnish with shredded lettuce, guacamole, and queso cotija.

Notes

Substitution tip: Have fun playing with different flavors for this easy shredded chicken filling by switching out the salsa verde for Salsa Ranchera or Salsa Gemma

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About the chef

Leslie Harris de Limón

Leslie Harris de Limón is a vibrant food blogger and cookbook author living in the heart of Mexico, just north of Guadalajara. Raised in Redlands, California, by her Mexican grandparents, she grew up surrounded by the authentic flavors of Sonora and Chihuahua. After moving to Mexico, Leslie discovered the rich regional diversity of its cuisine, which inspired her to share her culinary journey. Through her blog, La Cocina de Leslie, and her cookbooks—The Everyday Mexican Instant Pot Cookbook and Taquería Tacos—Leslie brings the warmth of traditional Mexican cooking to modern kitchens, blending heritage with innovation through the use of the Instant Pot.

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