Taquitos Recipe
3 crispy taquitos of rotisserie chicken or chili-rubbed pork butt. Your choice of corn or flour tortillas; served over lettuce and topped with spicy aioli and guacatillo, and a side of chips.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Taquitos
For the Spicy Aioli
For the Guacatillo
For the Chips
Method
Preparing the Taquitos
- 1
Mix the meat with some seasoning to taste.
- 2
Assemble the Taquitos
Place a small amount of the filling on each tortilla, roll tightly, and secure with a toothpick if needed.
- 3
Fry the Taquitos
Heat oil in a deep skillet over medium heat and fry the taquitos until golden brown and crispy on all sides.
Making the Spicy Aioli
- 4
Combine Ingredients
In a small bowl, whisk together mayonnaise, minced garlic, lime juice, Sriracha, and salt until smooth.
Making the Guacatillo
- 5
Making the Chips
- 6
Prepare the Chips
Cut corn tortillas into triangles, sprinkle with salt, and fry in hot oil until crispy.
Serving
- 7
Plating
Serve the taquitos over a bed of lettuce, drizzle with spicy aioli, and top with guacatillo. Serve with a side of chips.