Taquitos Rancheros Recipe
Three crisp corn tortillas filled with chicken or shredded beef, served with lettuce, pico de gallo, sour cream, guacamole, mild salsa and queso fresco.
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Ingredients
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Taquitos
Toppings
Method
Preparation of Fillings
Prepare the Chicken or Beef
If using chicken, shred it into small pieces. If using beef, ensure it is cooked and shredded. Set aside.
Assembling Taquitos
Heat the Corn Tortillas
In a skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until pliable.
Fill the Tortillas
Take a warmed tortilla and place about 1/3 cup of the cooked chicken or beef in the center. Roll tightly and secure with a toothpick if necessary. Repeat with remaining tortillas and filling.
Frying Taquitos
Fry the Taquitos
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully place the taquitos seam-side down into the oil. Fry for about 3-4 minutes per side or until golden brown and crisp. Remove from oil and drain on paper towels.
Serving
Plate the Taquitos
Arrange the fried taquitos on a serving plate. Top with shredded lettuce, pico de gallo, dollops of sour cream and guacamole, drizzle with mild salsa, and sprinkle with queso fresco.
