Taquitos Recipe

1. Prepare filling

In a medium skillet over medium heat, add 1 tablespoon oil (from the listed oil) and sauté the chopped onion until translucent, about 4 minutes. Add the minced garlic and cook 30 seconds until fragrant. Add the shredded chicken, ground cumin, chili powder, salt, and black pepper. Stir to combine and cook 2–3 minutes until heated through. Remove from heat and stir in chopped cilantro and lime juice. Taste and adjust salt or lime as needed. Let cool slightly so it’s easier to roll.

2. Soften tortillas

Warm the corn tortillas so they are pliable and won’t crack when rolled. To do this, heat a dry skillet over medium-high and warm each tortilla 15–20 seconds per side, or wrap stacks of 4–6 tortillas in a clean damp kitchen towel and microwave 30–45 seconds. Keep warmed tortillas covered to retain pliability.

3. Fill and roll

Place a warm tortilla on a work surface. Spoon about 2 tablespoons (roughly 2 heaping tablespoons) of the chicken filling in a line across the bottom third of the tortilla. Tightly roll the tortilla away from you to enclose the filling. Place seam-side down on a baking sheet. Repeat with remaining tortillas and filling. You should yield approximately 12 taquitos.

4. Choose cooking method

There are two common finish methods: frying for crispness or oven-baking/air-frying for a lighter result. Prepare one of the options below.

5. Frying (traditional)

Pour the listed vegetable oil into a deep skillet or pot to a depth of about 1/2 inch (enough to shallow-fry). Heat over medium-high until oil reaches 350°F (175°C) or a small piece of tortilla sizzles on contact. Fry taquitos seam-side down for 1.5–2 minutes per side until golden brown and crisp. Use tongs to turn carefully. Transfer to a paper towel–lined plate and sprinkle with a pinch of salt while hot.

6. Baking (lighter)

Preheat oven to 425°F (220°C). Line a baking sheet with parchment. Lightly brush each taquito with oil on all sides (or spray). Place seam-side down on the sheet so they don't unroll. Bake 12–15 minutes, turning once halfway through, until crisp and golden.

7. Air-fryer (alternative)

Preheat air-fryer to 400°F (200°C). Lightly brush or spray taquitos with oil and place seam-side down in a single layer (work in batches if needed). Air-fry 6–8 minutes until crisp, turning once if needed. Remove when golden.

8. Arrange taquitos on a platter over a bed of shredded lettuce if desired. Serve with sour cream or crema, salsa, crumbled queso fresco, and lime wedges on the side. To serve: top with a dollop of crema, spoon salsa over or on the side, sprinkle cheese and cilantro if desired, and squeeze lime just before eating.

9. Leftovers: store cooled taquitos in an airtight container in the refrigerator up to 3 days. Re-crisp in a 400°F (200°C) oven or air-fryer for 4–6 minutes before serving.