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Codzitos de Pollo (Yucatecan Rolled Chicken Tacos in Tomato Sauce)

Name: Codzitos de Pollo (Yucatecan Rolled Chicken Tacos in Tomato Sauce)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 400 ml Vegetable oil for frying; 2 cloves Garlic; 0.5 White onion; 1 Habanero chile; 4 tbsp Mexican-style sour cream; 3 Tomatoes; 100 g Shredded romaine lettuce; 400 g Chicken breast; 60 g Cotija cheese; 1 tsp Salt; 16 Small corn tortillas

4.0(1 rating)

45 min (20 prep + 25 cook) Easy 4 servings Yucatán

Edmond Bojalil

Recetas Mexas

Published: Mar 30, 2026 · Updated: Jun 22, 2026

Yucatecan fried rolled tacos filled with shredded chicken in tomato and habanero sauce.

About this recipe

Codzitos are rolled and fried tacos typical of Yucatán, filled with shredded chicken and bathed in a tomato sauce cooked with habanero chile. The name comes from the Maya 'codz' (to roll) and they are a Yucatecan version of the flautas and taquitos of central Mexico, but with the characteristic peninsular flavor palette: mild tomato sauce with habanero heat and fresh sour cream. They are served topped with shredded lettuce, cotija cheese and cream, creating a contrast between hot and cold.

History & Origin

Codzitos are an example of how Yucatecan cuisine took a universal culinary format — the rolled fried taco — and gave it a distinctly Yucatecan character with its own ingredients and techniques. The term 'codz' in Maya means 'to roll' and gives its name to several dishes in the region that share the rolling technique. The tomato and habanero sauce that bathes the codzitos is a simplified version of chiltomate, the mother sauce of Yucatecan cuisine, adapted for a quick and affordable antojito. In the markets of Mérida and in the haciendas converted into restaurants in the state's interior, codzitos are one of the most requested appetizers. The most popular version in Yucatecan fondas is with chicken, although they are also made with ground pork or with espelón (tender bean) for the vegetarian version.

Estimated cost

$0.97

Total cost

$0.24

Per serving

* Approximate prices based on US supermarkets

Nutritional information per serving

390

Calories

24g

Protein

36g

Carbohydrates

17g

Fat

Fiber

490mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Cook the chicken breast in water with garlic, onion and salt for 20 minutes. Leave to cool and shred finely. Season with salt and black pepper.
2
Prepare the sauce: roast the tomatoes, onion and habanero on a griddle. Blend with the garlic and a little water. Fry in hot oil for 5 minutes until well seasoned. Season with salt.
3
Warm the corn tortillas in the microwave or on a damp griddle so they are soft and pliable. Place a spoonful of shredded chicken on each tortilla and roll them tightly. Secure with a cocktail stick.
4
Fry the codzitos in hot oil at 175°C, turning them, for 3–4 minutes until golden and crispy on the outside. Drain on kitchen paper and remove the cocktail sticks.
5
Briefly dip each codzito in the warm tomato sauce or pour the sauce over them.
6
Serve the codzitos on a plate and top with shredded lettuce, sour cream, crumbled cotija cheese and extra sauce to taste.

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Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.