Taquitos Instructions:

1. Prepare the filling (choose one or make all three!):
   • Chicken Filling: Shred 2 cups of cooked chicken. In a skillet, sauté ½ cup diced onions and 2 minced garlic cloves in a bit of oil until soft. Add the chicken and season with 1 teaspoon cumin, ½ teaspoon chili powder, salt, and pepper. Stir in ¼ cup sour cream or cream cheese for added creaminess.
   • Beef Filling: Cook 1 lb (450g) ground beef in a skillet with ½ cup diced onions and 2 minced garlic cloves until the beef is browned and fully cooked. Season with 1 teaspoon cumin, 1 teaspoon paprika, ½ teaspoon chili powder, salt, and pepper. Drain excess fat, and stir in ¼ cup shredded cheese for added richness.
   • Cheese Filling: Combine 1 ½ cups (150g) shredded cheese (cheddar, Monterey Jack, or a blend) with 2 tablespoons cream cheese and a pinch of black pepper. Optionally, add diced green chilies or cooked spinach for extra flavor.
2. Assemble the taquitos:
   • Preheat your oven to 400°F (200°C).
   • Warm 12 small corn tortillas in the microwave for about 20-30 seconds to make them pliable and easier to roll.
   • Spoon 2 tablespoons of your chosen filling onto one side of each tortilla. Roll the tortillas tightly, securing them with toothpicks if necessary to prevent them from unraveling.
3. Bake or fry:
   • To bake: Place the rolled taquitos seam-side down on a baking sheet lined with parchment paper. Lightly brush them with vegetable oil or cooking spray. Bake for 15-20 minutes, flipping halfway through, until golden and crispy.
   • To fry: Heat about 1 inch (2.5 cm) of oil in a large skillet over medium-high heat. Fry the taquitos, a few at a time, for 2-3 minutes per side, or until golden and crispy. Drain on paper towels.
4. Serve: Serve the taquitos hot with guacamole, sour cream, or salsa for dipping. Garnish with chopped cilantro and lime wedges for a fresh touch.

Ingredients:

Chicken Filling:

• 2 cups cooked shredded chicken
• ½ cup diced onions
• 2 minced garlic cloves
• 1 teaspoon cumin
• ½ teaspoon chili powder
• Salt and pepper, to taste
• ¼ cup sour cream or cream cheese

Beef Filling:

• 1 lb (450g) ground beef
• ½ cup diced onions
• 2 minced garlic cloves
• 1 teaspoon cumin
• 1 teaspoon paprika
• ½ teaspoon chili powder
• Salt and pepper, to taste
• ¼ cup shredded cheese

Cheese Filling:

• 1 ½ cups (150g) shredded cheese (cheddar, Monterey Jack, or a blend)
• 2 tablespoons cream cheese
• Black pepper, to taste
• Diced green chilies or cooked spinach (optional)

Tortillas:

• 12 small corn tortillas

For frying or baking:

• Vegetable oil or cooking spray

Taquitos FAQ

What are taquitos made from?

Taquitos are made from small corn tortillas filled with shredded chicken, ground beef, or cheese, tightly rolled, and then baked or fried until crispy.

Can I use flour tortillas instead of corn tortillas?

Yes! While corn tortillas are traditional, you can use small flour tortillas for a softer texture, though they may not get as crispy when baked.

How should taquitos be served?

Taquitos are best served hot with dipping sauces like salsa, guacamole, or sour cream. Garnish with chopped cilantro and lime wedges for a fresh touch.

Can I make taquitos ahead of time?

Yes! You can assemble the taquitos in advance and refrigerate them for up to 1 day before baking or frying. You can also freeze unbaked taquitos for up to 3 months and bake them straight from frozen.

Can I make vegetarian taquitos?

Definitely! You can fill taquitos with cheese, black beans, refried beans, or even vegetarian taco filling for a delicious vegetarian option.