Mexican · Main · Medium
Taquitos
Corn tortillas rolled around seasoned beef or chicken and fried until golden. Dippable, poppable, gone in minutes.
The whole recipe in 60 seconds
Taquitos, in 5 ideas
- Taquitos are the snack sized cousin of flautas, made with corn tortillas
- Keeping the tortillas warm and covered while you work prevents cracking
- A single toothpick per taquito keeps them rolled in the oil
- They freeze great after frying; reheat in the oven to re crisp
- Set out as party food and watch them disappear
What you need
Ingredients
- 16 corn tortillas
- 2 cups seasoned shredded beef or chicken
- Oil, for frying
- 1 cup guacamole
- 1/2 cup sour cream
- Salsa, for serving
How to make it
Directions
- Warm the tortillas until pliable.
- Spoon filling down the center of each and roll tightly.
- Fry in 350 F oil, seam side down, until crisp and golden, about 3 minutes.
- Drain on a rack and season with salt while hot.
- Serve with guacamole, sour cream, and salsa for dipping.
Money saver. Season the meat boldly since the corn tortilla is mild; cumin, garlic, and a little chipotle go a long way.