Salsa Verde Shredded Chicken Taquitos


  • 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
  • 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.
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