Taquitos

Preparation

1. Step 1

   In a medium saucepan, bring guajillo, chipotle, garlic, oregano, coriander, cumin, peppercorns, stock and salt to a boil over medium-high. Reduce to a simmer, cover and cook, stirring once, to make sure the chiles are hydrating evenly and are becoming very soft, about 5 minutes. Remove from heat.

2. Step 2

   Transfer mixture and their cooking liquid to a blender; mix until the salsa is completely smooth, adding a splash of chicken stock if needed. Transfer chicken to a medium bowl and add ¾ cup of the salsa, tossing until completely coated. Season with salt, if necessary. If there is any remaining salsa, serve it alongside the taquitos.

3. Step 3

   Stack the tortillas, wrap in a clean, damp towel and microwave until soft and pliable, 15 to 30 seconds. Spoon 2 to 3 tablespoons of chicken across the center of a tortilla, keeping the other tortillas wrapped so they stay warm. Fold one side over the filling, then tightly roll up the tortilla and secure with a toothpick. Repeat with the remaining chicken and tortillas, keeping the unused tortillas covered as you work.

4. Step 4

   Fill a large (12-inch) skillet, preferably cast-iron, with oil so that it comes about ¾ inch up the sides. Heat on high until the temperature reaches 350 degrees on a fry thermometer. Working in 2 batches, fry taquitos (keeping in the toothpicks), turning occasionally until all sides are deeply golden brown, 3 to 4 minutes. Remove with tongs, allowing excess oil to drip back into the pan, then place on a paper towel-lined baking sheet. Repeat with remaining taquitos.

5. Step 5

   Remove the toothpicks. Serve warm, topped as you like with guacamole, crema, Cotija, cilantro, lettuce, onion, tomatoes and lime.