Description
Crispy Mexican Taquitos bring zesty flavors straight from authentic street kitchens, combining crunchy tortillas with savory pulled chicken and spicy seasonings. Comfort meets excitement in this quick, satisfying meal that promises delightful bites you’ll crave again and again.
Ingredients
Scale
Proteins and Main Ingredients:
- 2 cups (473 ml) cooked shredded chicken, beef, or beans
Cheese and Seasonings:
- ½ cup (118 ml) shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper, to taste
Sauce and Additional Ingredients:
- ¼ cup (59 ml) salsa or enchilada sauce
- 12 small corn tortillas
- ¼ cup (59 ml) vegetable oil (for brushing or frying)
Serving Garnishes:
- Guacamole
- Sour cream
- Salsa
- Shredded lettuce
- Diced tomatoes
- Chopped cilantro
Instructions
- Shred the cooked chicken thoroughly, ensuring no large chunks remain for uniform distribution within the filling.
- Combine the shredded chicken with grated cheese, creating a foundational mixture that will provide richness and binding.
- Incorporate prepared salsa into the protein and cheese blend, allowing the liquid to moisten and enhance the overall flavor profile.
- Sprinkle selected seasonings across the mixture, gently folding to guarantee even dispersion of spices and aromatics.
- Taste the filling and adjust seasoning if needed, ensuring a balanced and robust flavor before rolling.
- Warm tortillas slightly to increase flexibility and prevent cracking during the rolling process.
- Place a precise amount of prepared filling near one edge of each tortilla, maintaining a compact and controlled portion.
- Tightly roll the tortilla around the filling, creating a compact cylinder that will hold its shape during cooking.
- Secure each taquito with a toothpick if necessary to prevent unrolling during frying or baking.
- Choose between deep frying for a crispy exterior or baking for a lighter preparation method, depending on preference.
- Cook taquitos until the exterior becomes golden brown and crisp, ensuring the filling is heated completely through.
Notes
- Swap protein options easily by using shredded beef, pulled pork, or black beans for vegetarian taquitos to match different dietary preferences.
- Maximize flavor by letting the filling sit for 15-30 minutes before rolling, allowing seasonings to meld and intensify the taste profile.
- For extra crispiness, brush taquitos with a light olive oil coating before baking or air frying to achieve a golden, crunchy exterior without deep-frying.
- Prep filling ahead of time and store in the refrigerator for up to 2 days, making weeknight meal assembly quick and convenient for busy households.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Snacks, Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 60 mg