Taquitos Mexicanos Recipe

Prepare filling

Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 4–5 minutes. Add minced garlic and cook 30 seconds until fragrant. Add shredded cooked chicken or beef, cumin, chili powder, 1 teaspoon salt, 1 teaspoon black pepper, and lime juice. Stir to combine and cook 2–3 minutes until heated through and flavors meld. Taste and adjust seasoning.

Warm tortillas

Warm the corn tortillas so they are pliable to roll: either wrap in a damp kitchen towel and microwave in two batches for 20–30 seconds, or heat each tortilla briefly (10–15 seconds) in a hot dry skillet. Keep wrapped in the towel to stay warm and soft.

Assemble taquitos

Place about 2–3 tablespoons of the warm filling lengthwise near one edge of each tortilla. Tightly roll tortilla around the filling. Secure with a toothpick if desired. Repeat for all tortillas to make 12 taquitos.

Deep-fry taquitos

Pour 3–4 cups vegetable oil into a deep heavy skillet or pot to reach about 1–1.5 inches depth and heat over medium-high to 350°F (175°C). Carefully add 3–4 taquitos at a time seam-side down, taking care not to overcrowd. Fry 2–3 minutes per side until golden brown and crisp. Use tongs to turn. Remove to a paper-towel-lined tray to drain. Keep warm in a low oven (200°F / 95°C) while frying remaining taquitos. If you prefer a lighter method, pan-fry in 2 tablespoons oil for 2–3 minutes per side or bake at 425°F (220°C) for 12–15 minutes, brushing lightly with oil.

Prepare toppings while taquitos fry: shred lettuce, dice tomatoes, spoon guacamole into a bowl and set out sour cream. Crumble cotija or shred cheddar if using. Place lime wedges and chopped cilantro in small bowls for garnish.

When taquitos are plated, place 2 taquitos per serving on a plate. Top with a handful of shredded lettuce, a spoonful of diced tomatoes, a dollop of guacamole and sour cream. Sprinkle cheese and cilantro on top and serve with a lime wedge.

Cook rice

Rinse 1 cup rice under cold water until water runs clear. In a medium saucepan, heat 1 teaspoon oil over medium heat. Add rice and toast 1 minute. Add 2 cups broth and 1 teaspoon salt, bring to a boil, then reduce heat to low, cover and simmer 15 minutes. Remove from heat and let stand covered 5 minutes, then fluff with a fork.

Warm beans

Place the 15 oz can of refried beans in a small saucepan over low heat with 1 teaspoon oil or butter. Stir to loosen; add up to 2 tablespoons water if too thick and heat until warmed through, about 3–5 minutes. Adjust seasoning to taste.

Serve rice and beans alongside the taquitos (about 1/2 cup rice and 1/3 cup beans per serving).

Remove toothpicks from taquitos before serving. Arrange two taquitos per plate with rice and beans, add toppings as described, and serve immediately while taquitos are hot and crisp.