Homemade Mexican Lunch

To start the week off correctly, I decided to make homemade taquitos for lunch with my favourite recipe for guacamole on Monday. Unfortunately the salsa was just store bought, but the rest was made fresh from our kitchen and made with love. The recipe that I had found was from Just a Taste, but I changed the recipe some.

Taquitos, Guac, y Salsa

Below you can see the recipe that I used for the Taquitos:

3 Tablespoons olive oil
1 cup diced onion
2 cloves garlic, minced
2 Tablespoons fresh lime juice
1 1/2 teaspoons cumin
1 1/2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon fresh black pepper
2 cups shredded breast of chicken
1 cup shredded cheddar and gruyère cheese
1 1/2 cups chicken broth
12 (6-inch) corn tortillas (6 whole wheat & 6 normal tortillas)


Preheat the oven to 425ºF or 218ºC and line a baking sheet with parchment paper.

In a large saucepan, heat the olive oil over medium heat. Add the diced onion and garlic to pan, cook until it’s translucent, 3 to 5 minutes or until fragrant. 

Reduce the heat to low, and then add the lime juice, cumin, chili, salt and black pepper to the pan, stirring to combine. Add the shredded chicken, tossing to combine.

Transfer the chicken mixture to a large bowl and let it cool for 10 minutes, and then stir in the shredded cheese.

In a medium saucepan over medium heat, bring the chicken broth to a simmer. (I used the same pan after a quick wipe down to reduce cleaning afterwards) One at a time, dip each tortilla into the broth for 10 to 15 seconds, just until it’s pliable enough to roll. Transfer the tortilla to your work surface and place about 3 tablespoons of the chicken mixture on the lower third of each tortilla. Tightly roll up the tortilla, and then place it seam-side down on the prepared baking sheet. Repeat the filling and rolling process with the remaining tortillas.

Bake the taquitos for 15 to 20 minutes until golden brown and crispy. Serve with guacamole and salsa.

For the best guacamole we’ve ever had, here is a rough estimation of the recipe:

2/3 avocados chopped, then mashed
1 small onion, chopped
2 cloves garlic, minced 
1 tomato, chopped (optional)
2 Tablespoons vinegar
2 Tablespoons lemon juice
Salt and pepper to taste


In a medium bowl, cut avocados in half and remove nut. Cube meat of the avocado and then remove from skin. Mash avocados to preferred consistency then add lemon juice to ensure avocado stays green. 

Chop onion and mince garlic and add to mashed avocado mixture. If adding tomatoes to your guacamole, chop and add with onion and garlic. Pour in vinegar and mix together until all is coated. 

Add as much salt and pepper that you need to acquired taste. 

The taquitos tasted good, a little on the bland side to my personal taste, but good never the less. If I make this recipe again, I will be sure to add more cumin and chili powder than just a couple teaspoons worth. They tasted much better when each bite had some guacamole or salsa with it.

If you try the taquitos recipe or my famous guacamole recipe, please let me know how it turns out and if you tweak it as I have!

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