Taquitos Recipe

Prepare protein

If using smoked chicken, shred the cooked chicken into bite-sized shreds. If using beef, ensure it is cooked and shredded (braised or slow-cooked beef works best) and drain any large pools of fat.

Heat 2 tablespoons vegetable oil in a large skillet over medium heat until shimmering.

Add the finely chopped onion and sauté 4–5 minutes until soft and translucent.

Add the minced garlic and cook 30 seconds until fragrant.

Stir in the shredded chicken or beef, cumin, chili powder, smoked paprika, salt, and black pepper. Cook, stirring, 3–4 minutes so the spices bloom and coat the meat.

Pour in 1/4 cup broth and 1 tablespoon lime juice. Cook until most of the liquid has evaporated, 2–3 minutes, leaving the filling moist but not wet.

Remove from heat and fold in 1/4 cup chopped cilantro. Taste and adjust seasoning. Keep filling warm while preparing tortillas.

Warm corn tortillas briefly to make them pliable: heat a dry skillet over medium-high and warm each tortilla 10–15 seconds per side, or wrap stacked tortillas in damp paper towels and microwave 20–30 seconds.

Keep warmed tortillas covered with a towel to stay soft as you work.

Spoon about 2 tablespoons of the prepared filling in a line near one edge of each tortilla (adjust amount so you get 12 taquitos).

Tightly roll each tortilla around the filling and secure with a toothpick if needed. Place seam-side down on a tray.

Pour oil into a large skillet so it reaches about 1/4 inch deep and heat over medium-high until it reaches 350°F (175°C) or a small piece of tortilla sizzles immediately.

Carefully add taquitos seam-side down in a single layer (do not overcrowd). Fry 2–3 minutes per side until crisp and golden brown. Use tongs to rotate gently.

Transfer fried taquitos to a paper towel–lined tray to drain. Remove toothpicks after frying.

Alternatively, for a lighter version, spray rolled taquitos with oil and bake at 425°F (220°C) on a rimmed baking sheet 12–15 minutes, turning once, until crisp.

Combine 1 cup sour cream, 2 tablespoons mayonnaise, 1/2 cup packed cilantro leaves, 1 tablespoon lime juice, 1/2 teaspoon minced garlic, and 1/2 teaspoon salt in a blender or food processor.

Blend until smooth. If too thick, add 1 tablespoon water at a time to reach a drizzleable consistency.

Taste and adjust salt or lime as needed. Transfer to a squeeze bottle or bowl for serving.

Arrange 3–4 taquitos per serving on a platter or plate.

Drizzle cilantro crema over the taquitos or serve on the side for dipping.

Sprinkle crumbled queso fresco or cotija over the taquitos, add a spoonful of pickled red onions, and scatter fresh cilantro leaves.

Serve immediately with lime wedges for squeezing over the taquitos.