Taquitos Recipe

Prepare protein

If using raw chicken or beef, cook and shred first: poach boneless chicken breasts in simmering water or broth for 15–20 minutes until cooked through, then shred with two forks. For beef, braise or slow-cook flank or skirt steak until fork-tender and shred. Measure out 3 cups shredded meat. If using pre-cooked store-bought rotisserie chicken, shred and proceed.

Heat 2 tbsp vegetable oil in a medium skillet over medium heat. Add the finely chopped onion and sauté 4–5 minutes until translucent and softened.

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

Stir in the shredded chicken or beef, cumin, chili powder, salt, and black pepper. Cook, stirring, 3–4 minutes so the spices bloom and the filling warms through.

Squeeze in the lime juice and fold in chopped cilantro, if using. Taste and adjust salt or spices. Remove filling from heat and keep warm while preparing tortillas.

Warm the corn tortillas so they are pliable and won’t crack when rolled: wrap them in a clean kitchen towel and microwave 30–45 seconds or heat them on a skillet about 20 seconds per side. Keep covered so they stay soft.

Place about 2–3 tablespoons of the warm filling in a line across the center of each tortilla. Do not overfill. Roll tightly, folding edges in slightly if desired, so they form a snug cylinder. Repeat with remaining tortillas and filling.

Frying (traditional crispy taquitos)

Pour about 1/2–3/4 cup vegetable oil into a large skillet to reach about 1/4 inch depth and heat over medium-high until shimmering (about 350°F/175°C). Working in batches, place 3–4 taquitos seam-side down into the hot oil. Fry 1.5–2 minutes per side or until golden and crisp, turning carefully with tongs or a slotted spoon. Remove to a paper-towel-lined plate and immediately sprinkle lightly with salt. Repeat with remaining taquitos.

Baking (lighter option)

Preheat oven to 425°F (220°C). Arrange rolled taquitos seam-side down on a baking sheet lined with parchment. Brush or spray each taquito lightly with oil. Bake 10–12 minutes until edges are crisp and golden, flipping halfway through for even browning.

Air-fryer option

Preheat air fryer to 400°F (200°C). Lightly spray taquitos with oil and place in a single layer. Cook 6–8 minutes, turning once, until crisp and golden.

Transfer taquitos to a platter. Top with shredded lettuce, a drizzle or dollop of crema, salsa roja or verde, and sprinkle with queso fresco or shredded cheddar. Add pickled jalapeños, chopped cilantro, and diced onion as desired.

Serve hot with lime wedges on the side for squeezing over the taquitos.