Taquitos Recipe

Prepare meat (if not pre-cooked)

If using raw chicken or beef, cook until tender: simmer chicken breasts or beef in salted water or broth for 20–30 minutes (chicken) or 45–60 minutes (beef) until fully cooked, then shred with forks. Measure 2 cups shredded meat and proceed. For quicker option, use rotisserie chicken or leftover roast beef shredded.

Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add the chopped onion and sauté 3–4 minutes until translucent.

Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to burn it.

Add the shredded chicken or beef to the skillet. Stir to combine and cook 2 minutes to heat through.

Stir in tomato sauce (or drained canned diced tomatoes), ground cumin, chili powder (or smoked paprika), 1/2 tsp salt, and 1/4 tsp black pepper. Cook 3–4 minutes until the mixture is slightly thickened and flavors meld.

Remove from heat. Stir in chopped cilantro and lime juice if using. Taste and adjust seasoning — add more salt, pepper or chili powder to taste. Let the filling cool slightly (5 minutes) so it’s easier to roll.

Warm the corn tortillas to make them pliable: either wrap tortillas in a damp kitchen towel and microwave for 30–45 seconds, or heat them one at a time in a dry skillet 10–15 seconds per side. Keep them covered so they stay soft.

Place a warm tortilla on a flat surface. Spoon about 2–3 tablespoons (roughly 2 tablespoons for smaller tortillas) of the filling in a thin line across the center. If using cheese, sprinkle about 1 tablespoon shredded cheese on top of the filling.

Tightly roll the tortilla around the filling and secure with a toothpick through the seam. Repeat with remaining tortillas and filling. You should get about 12 taquitos.

Pour oil into a deep skillet or sauté pan to a depth of about 1/4–1/2 inch and heat over medium-high until hot but not smoking (about 350°F or when a small piece of tortilla sizzles immediately).

Working in batches (do not overcrowd), carefully add rolled taquitos seam-side down to the hot oil. Fry 2–3 minutes per side, turning with tongs, until golden brown and crisp. Adjust heat to maintain consistent frying temperature.

Use tongs to transfer fried taquitos to a paper towel–lined tray to drain. Immediately sprinkle lightly with 1/4 tsp finishing salt distributed among the taquitos (or to taste). Remove toothpicks before serving.

Arrange shredded lettuce or cabbage on a serving platter. Place taquitos on top.

Serve with sour cream/crema, salsa roja or salsa verde, diced tomatoes, chopped cilantro and lime wedges on the side for squeezing. Offer extra hot sauce if desired.