• 2 bone-in chicken breasts (about 16 ounces/450 g)
  • 2 cloves garlic, peeled and left whole, plus 3 cloves garlic, finely chopped
  • 1 cup (125 g) chopped white onion
  • 1 tablespoon sea salt
  • 2 cups (360 g) chopped tomatoes
  • 3 tomatillos, husked and rinsed
  • ½ teaspoon dried oregano
  • ¼ teaspoon dried thyme
  • ¼ teaspoon black peppercorns
  • 2 whole cloves
  • 1-inch cinnamon stick, broken into pieces
  • ¼ cup (60 ml) vegetable oil
  • 18 blanched almonds, finely chopped
  • ½ cup raisins (75 g), finely chopped
  • 1¾ cups (270 g) olives, pitted, finely chopped
  • 1 cup (35 g) minced fresh parsley
  • ¼ cup (60 ml) apple cider vinegar
  • 3 tablespoons sugar
  • 45 corn tortillas, store-bought preferred
  • Toothpicks
  • 3 cups (720 ml) vegetable oil
  • Cotija cheese, crumbled
  • Mexican crema
  • Guacamole
  • Minced cabbage

Passo a passo

  1. Place the chicken, whole garlic cloves, ¼ cup (30 g) of the onion, and salt in a large stockpot filled with water. Bring to a boil, lower the heat to a simmer, cover, and let cook over medium heat until the chicken is tender and fully cooked. This will take about 35 minutes.
  2. Remove the chicken from the broth and reserve 1 cup (240 ml) of the broth.
  3. Let the chicken cool.
  4. Shred the breast meat with your hands as thinly as possible and set aside.
  5. Place the tomatoes, remaining ¾ cup (95 g) onion, the tomatillos, and ½ cup (120 ml) of the chicken broth into a blender. Blend until smooth and set aside.
  6. Place the oregano, thyme, peppercorns, cloves, and cinnamon in a molcajete or spice grinder. Grind to a fine powder. Set this aside.
  7. Heat the vegetable oil in a sauté pan over high heat. Once hot, add the blended tomato mixture along with the minced garlic. Lower the heat and simmer for 5 minutes.
  8. Add the almonds, raisins, olives, and last ½ cup (120 ml) of chicken stock. Stir for 1 minute and then add the parsley.
  9. Stir for 2 minutes and add the shredded chicken breast. Stir for 2 minutes more, then add the ground spices. Salt to taste and stir.
  10. Add the apple cider vinegar and sugar; stir. Simmer for another 15 minutes until the chicken has absorbed all the juices in the sauté pan. The picadillio is finished!
  11. Bring a comal or cast-iron skillet to high heat and, one by one, heat up the tortillas until soft and pliable. This should take a minute per side or less.
  12. As the hot tortillas are coming out, add 2 tablespoons of picadillo to the center of each tortilla and tightly wrap it up. Use a toothpick or two to pierce the tortilla together and hold it in place.
  13. Heat the vegetable oil in a large skillet over high heat (see Tip).
  14. Once hot, lower the heat to medium and add the taquitos in batches of three or four at a time. Fry on both sides until golden brown.
  15. Use tongs to flip the taquitos over so both sides cook equally. Continue this process until all the taquitos are fried.
  16. Drain the taquitos on a large plate lined with paper towels to absorb any extra oil. Serve immediately with cheese, crema, guacamole, and minced cabbage.