Curry Chicken Taquitos (Freezer Meal Prep)
These are one of Skyler's favorite prep hacks. A big batch of chicken gets poached right in seasoned stock, shredded while it is hot, and folded into a quick curry gravy made from that same stock. Then it all gets rolled into corn tortillas, fried until crisp and golden, and bagged up for the freezer. Any night you want them, they go straight from the freezer to the oven.
One seasoning carries the whole thing: Curry Crack goes into the poaching stock and then again into the filling, so the chicken tastes like curry all the way through instead of just on the outside.
Why this one's a keeper
- 24 taquitos from one batch.
- One seasoning in the stock and the filling.
- Freezer friendly, so dinner is 15 minutes away for weeks.
Curry Chicken Taquitos
Ingredients
Curry chicken filling
Method
- Poach the chicken. Bring the stock and 1 Tbsp Curry Crack to a simmer in a medium pot. Add the chicken, turn the heat down so it barely bubbles, and cook 15 to 18 minutes, until the thickest piece reads 165°F.
- Shred it hot. Pull the chicken out and shred it with two forks while it is still hot, which is when it pulls apart easiest. Skyler's tip: if you are using your hands, keep the cold water running so you can rinse your fingers as you go.
- Make the curry gravy. Pour off 1 cup of the poaching stock and set it aside. In a small saucepan, melt the butter over medium heat, whisk in the flour, and cook 1 minute. Whisk in the reserved stock and simmer 2 to 3 minutes until it thickens.
- Season the filling. Pour the gravy over the shredded chicken, add 2 tsp Curry Crack, and mix well. It should be moist but not wet. Add a splash more stock if it looks dry, then taste and add salt if it needs it.
- Soften the tortillas. Wrap 5 or 6 tortillas in a damp paper towel and microwave about 20 seconds, until soft and bendy. Work in small batches so they stay warm.
- Roll tight. Lay about 3 Tbsp of filling along one edge of a tortilla and roll it up as tight as you can. A loose roll will fall open in the oil. Set it seam side down.
- Fry in batches. Heat about 1/3 inch of oil in a 12 inch skillet to 350°F. Add 5 or 6 taquitos seam side down and fry 3 to 4 minutes, turning with tongs, until golden and crisp all over.
- Salt and rest. Move them to a wire rack set over a sheet pan and sprinkle with salt right away. Serve hot with sour cream, or let them cool for the freezer.
Total time: 1 hour 15 minutes. Makes 24 taquitos, serves 6.
Freeze and reheat
- Cool completely, about an hour on the rack, so they do not steam and go soggy in the bag.
- Bag them in packs of six, press out the air, label, and freeze up to 3 months.
- Reheat from frozen on a sheet pan at 400°F for 15 to 18 minutes, or in the air fryer at 375°F for 8 to 10 minutes, until hot in the center.
Pro tips
- Roll a few, fry a few. Skyler's note from the video: the warm tortillas start to loosen if they sit, so roll five, fry them, then roll the next five.
- Seam side down first. Starting the taquito on its seam seals it shut in the hot oil.
- Don't drown the filling. Too much gravy makes the tortillas soggy and hard to roll tight.
- Salt while they're hot so it sticks.
Ways to serve it
- Taquito night with sour cream, salsa, and shredded lettuce.
- Lunchbox straight from the freezer to the air fryer.
- Game day platter with a bowl of sour cream dusted with Curry Crack for dunking.
FAQ
Can I bake them instead of frying? Yes. Brush the rolled taquitos with oil and bake seam side down at 425°F for 15 to 20 minutes until crisp. They come out a little less blistered than fried.
Can I use flour tortillas? You can, and they roll easier, but corn tortillas give you the classic crunchy taquito.
Can I use rotisserie chicken? Yes. Shred about 5 cups of meat, make the gravy with 1 cup of store-bought stock, and season the filling with 1 Tbsp Curry Crack, since the chicken skips the seasoned stock.
A freezer full of dinner: grab Curry Crack, poach a big batch of chicken, and roll your own taquitos.