Taquitos Pack Recipe

Prepare filling

In a medium skillet, heat 2 tablespoons vegetable oil over medium heat. Add 1/2 cup finely chopped white onion and 2 minced garlic cloves; sauté until softened and fragrant, about 2–3 minutes. Add 4 cups shredded cooked chicken, 1 tsp ground cumin, 1/2 tsp dried oregano, 1.25 tsp salt, 1/2 tsp black pepper and 1 tablespoon lime juice. Stir to combine and warm through, about 3–4 minutes. Taste and adjust seasoning. Remove from heat and set aside.

Soften tortillas

To make tortillas pliable and prevent cracking, warm each corn tortilla for about 20–30 seconds per side in a dry skillet set over medium heat, or wrap stacks of 8 in damp paper towels and microwave 30–40 seconds. Keep wrapped so they stay warm and flexible while rolling.

Fill and roll

Place a warmed tortilla on a work surface. Spoon about 2 tablespoons of the chicken filling in a line near one edge of the tortilla (enough to make a tightly rolled taquito approx. 4–5 inches long). Tightly roll the tortilla around the filling and place seam-side down on a tray. Repeat with remaining tortillas and filling to make 24 taquitos.

Fry taquitos

Pour 1 cup vegetable oil into a large skillet to reach about 1/4 inch depth and heat over medium-high until shimmering (about 350°F if using a thermometer). Working in batches (6–8 at a time depending on skillet size), carefully add seam-side down and fry 2–3 minutes per side until golden and crisp. Use tongs to turn and fry all sides evenly. Transfer cooked taquitos to a paper towel-lined baking sheet and keep warm in a 200°F oven while frying remaining batches.

Alternative - oven bake

For a lighter option, place taquitos seam-side down on a baking sheet lined with parchment, brush or spray lightly with oil, and bake at 425°F (220°C) for 12–15 minutes, turning once, until crisp and golden.

In a large bowl combine 4 cups thinly sliced green cabbage, 1 cup red cabbage, 1 cup grated carrot and 1/2 cup chopped cilantro.

In a small bowl whisk together 2 tablespoons lime juice, 1/4 cup mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon sugar, 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth.

Pour dressing over cabbage mixture and toss until evenly coated. Taste and adjust salt or lime as needed. Refrigerate at least 15 minutes before serving to meld flavors (can be made up to 4 hours ahead).

In a small bowl whisk 1 cup sour cream or Mexican crema with 1 tablespoon fresh lime juice and 1/4 teaspoon salt. If needed, thin to a drizzling consistency by whisking in up to 1 tablespoon water. Transfer to a squeeze bottle or serving bowl.

To serve, arrange 6 taquitos per platter or on a large shared board (24 total). Spoon or pile a generous portion of ensalada de repollo alongside or on top of the taquitos.

Drizzle crema over taquitos and slaw, then sprinkle 1 cup grated queso rallado evenly over everything. Garnish with chopped cilantro and lime wedges. Serve immediately while taquitos are crisp.