Taquitos Recipe

Prepare shredded chicken filling

In a medium bowl combine shredded cooked chicken, chopped onion, minced garlic, ground cumin, chili powder, salt, black pepper, chopped cilantro and lime juice. Toss until evenly combined. Taste and adjust seasoning. Keep filling slightly moist but not saucy so tortillas roll easily.

Cook picadillo

Heat a tablespoon of oil in a skillet over medium heat. Add chopped onion and cook 2–3 minutes until translucent. Add minced garlic and cook 30 seconds. Add ground beef and cook, breaking up with a spoon, until browned. Stir in diced potato and cook 5 minutes. Add tomato sauce, raisins (if using), cumin, oregano, salt and pepper. Reduce heat and simmer 6–8 minutes until potatoes are tender and most liquid is absorbed. Remove from heat and let cool slightly so mixture is easy to roll.

Warm the corn tortillas so they are pliable: heat a skillet over medium heat, brush each tortilla lightly with neutral oil or wipe with a damp towel and microwave stacked for 20–30 seconds covered. Keep warmed tortillas wrapped in a clean kitchen towel to prevent drying.

Place about 2 tablespoons of filling (chicken or picadillo) near the bottom third of each tortilla. Do not overfill. Tightly roll the tortilla around the filling and secure with a toothpick through the seam. Repeat for all tortillas.

Pour vegetable oil into a deep skillet or pot to a depth of about 1 inch (enough for shallow frying). Heat oil over medium-high until it reaches 350°F (175°C) or a test piece of tortilla bubbles vigorously on contact.

Fry taquitos in batches, seam side down first, 2–3 minutes per side or until crisp and golden brown. Use tongs to turn gently so they don't unroll. Do not overcrowd the pan. Adjust heat as needed to maintain 325–350°F and prevent burning.

Transfer fried taquitos to a wire rack or paper towel-lined tray to drain. Remove toothpicks before serving.

Arrange shredded lettuce in a single layer on serving plates. Place 4 taquitos per plate on top of the lettuce bed.

Garnish each plate with a dollop (about 2 tablespoons) of sour cream, 2 tablespoons of guacamole, and 2 tablespoons of hot sauce/salsa alongside the taquitos.

Sprinkle about 1 tablespoon grated Parmesan cheese over the taquitos and lettuce, and scatter a few cilantro leaves. Serve immediately with lime wedges.