Taquitos Recipe

Combine ingredients

In a large bowl, combine the shredded cooked chicken, crumbled queso fresco (or Monterey Jack), diced onion, minced garlic, chopped cilantro, ground cumin, chili powder, salt, pepper, and lime juice. Mix thoroughly until evenly combined.

Taste the mixture and adjust seasoning: add more salt, a squeeze more lime, or a pinch of chili powder if you want more heat. Keep the filling slightly moist but not soupy—the cheese helps bind it.

To prevent cracking while rolling, warm the corn tortillas. Two options: 1) Microwave: wrap stacks of 6 tortillas in a damp paper towel and microwave 30–45 seconds until pliable. 2) Stovetop: heat a dry skillet over medium heat and warm each tortilla 20–30 seconds per side. Keep warmed tortillas covered with a clean towel while you work.

Place a warmed tortilla on a work surface. Add about 2 to 3 tablespoons (roughly 1/4 cup) of the filling along the center of the tortilla, leaving the edges clear. Do not overfill — you want to be able to roll tightly.

Tightly roll the tortilla away from you into a cigar shape, tucking the filling as you roll. Place the seam-side down on a plate. If desired, insert a toothpick through each taquito to secure.

Repeat with remaining tortillas and filling. You should end up with about 12 taquitos (depending on exact filling quantities and how full you roll them).

In a large, heavy skillet or sauté pan, pour vegetable oil to a depth of about 1/4 inch (roughly 1 cup depending on pan). Heat the oil over medium-high until shimmering and about 350°F (175°C) — a small piece of tortilla should sizzle immediately when added.

Working in batches (do not overcrowd), place seam-side down taquitos in the hot oil. Fry 2–3 minutes per side, turning carefully with tongs or a slotted spatula, until golden brown and crisp on all sides. Adjust heat as needed to prevent burning.

Use tongs to transfer cooked taquitos to a paper towel–lined baking sheet to drain. If you used toothpicks, remove them while handling hot taquitos (or after slightly cooling).

To keep warm while frying remaining batches, place finished taquitos in a 250°F (120°C) oven on a wire rack over a baking sheet.

If you prefer less oil: preheat the oven to 425°F (220°C). Place assembled taquitos seam-side down on a parchment-lined baking sheet. Lightly brush or spray the tops with oil to promote browning.

Bake 12–16 minutes, turning once halfway through, until tortillas are crisp and golden. For an air-fryer, preheat to 400°F (200°C) and air-fry in a single layer 8–10 minutes, turning halfway, until crisp.

Arrange taquitos on a platter over shredded lettuce if desired. Top or serve alongside diced tomatoes, sour cream or crema, sliced avocado or guacamole, and salsa roja or verde. Serve with lime wedges for squeezing just before eating.

Leftovers: store cooled taquitos in an airtight container in the refrigerator up to 3 days. Reheat in a 375°F (190°C) oven or air-fryer until crisp, about 6–10 minutes.