TRUFF Chicken Taquitos


  • 1 lb. boneless skinless chicken thighs
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons TRUFF HOTTER
  • 10-12 yellow corn tortillas
  • 1 cup shredded cheddar cheese
  • Oil for frying


  1. Preheat the oven to 350°F. 
  2. Toss the chicken thighs in a large bowl with cumin, chili powder, salt, garlic powder, onion powder, and TRUFF Hotter. 
  3. Place the seasoned chicken pieces on a large baking sheet and place in the oven. Bake the chicken for 10-12 minutes or until cooked through. Remove from the oven and set aside to cool slightly. 
  4. Using a fork, shred chicken into small, bite-sized pieces. 
  5. Wrap tortillas in paper towels and microwave for 10-20 seconds until warm and pliable. 
  6. Working with one tortilla at a time, fill the center with a light sprinkle of cheese and 2-3 tablespoons of shredded chicken. Leaving the remaining tortillas wrapped to keep them from drying.
  7. Roll the tortillas into a tight cylinder and set them seam-side down on a parchment-lined baking sheet. Repeat this step for the remaining tortillas.
  8. Heat about 4-5 cups of oil in a large dutch oven over medium-high heat. 
  9. Once the oil reaches 350°F, carefully add a small batch of taquitos and fry them for 1-2 minutes or until golden brown.
  10. Remove the taquitos from the oil and set aside to drain on a wire rack or paper towels. Repeat this step for the remaining taquitos. 
  11. Serve the taquitos with salsa, avocado, sour cream, cilantro, and lime wedges.

Recipe courtesy of TRUFF Kitchen.