The Chef

Restaurants

Meals

Drinks

Restaurants›Torito Mexican Restaurant›Taquito Bites Recipe

Taquito Bites Recipe

Name: Torito Mexican Restaurants TAQUITO BITES Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups cooked shredded chicken (or shredded beef); 0.25 cups onion, finely chopped; 1 tsp garlic, minced; 0.5 tsp ground cumin; 0.5 tsp chili powder; 0.5 tsp salt; 0.25 tsp freshly ground black pepper; 1 tbs vegetable oil (for sauté); 1 tbs lime juice; 12 each small corn tortillas (4–6 inch); 3 cups vegetable oil (for frying); 2 tbs vegetable oil (for softening tortillas); 12 each toothpicks; 4 each roma (plum) tomatoes, halved; 0.25 cups white onion, quartered; 2 each garlic cloves; 1 each jalapeño or serrano chile (seeded for milder); 2 tbs fresh cilantro leaves; 1 tbs lime juice; 0.75 tsp salt; 0.25 tsp ground black pepper; 0.125 tsp ground cumin (optional); 1 tsp vegetable oil (optional, for pan-roasting tomatoes); 0.75 cups cotija cheese, crumbled; 2 tbs fresh cilantro leaves, chopped; 4 each lime wedges

Inspired by Torito Mexican Restaurant

Time50m

Serves4

Rolled and deep fried corn tortilla filled with your choice of chicken or shredded beef. Topped with a savory salsa roja and cotija cheese.

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.

Filling (choose chicken or beef)

2 cups cooked shredded chicken (or shredded beef)

1/4 cups Onion, finely chopped

1 tsp Garlic, minced

1/2 tsp Ground cumin

1/2 tsp Chili powder

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

1 tbs vegetable oil (for sauté)

1 tbs ReaLime juice

Tortillas & Assembly

12 each small corn tortillas (4–6 inch)

3 cups vegetable oil (for frying)

2 tbs vegetable oil (for softening tortillas)

12 each toothpicks

Salsa Roja

4 each roma (plum) tomatoes, halved

1/4 cups white onion, quartered

2 each Garlic cloves

1 each jalapeño or serrano chile (seeded for milder)

2 tbs Fresh cilantro leaves

1 tbs ReaLime juice

3/4 tsp Celtic sea salt

1/4 tsp ground black pepper

1/8 tsp ground cumin (optional)

1 tsp vegetable oil (optional, for pan-roasting tomatoes)

Garnish

3/4 cups cotija cheese, crumbled

2 tbs fresh cilantro leaves, chopped

4 each Lime wedges

Method

Filling (choose chicken or beef)

Prepare filling

If using leftover or rotisserie chicken (or cooked shredded beef), place 2 cups shredded meat in a bowl and fluff with a fork. Heat 1 tablespoon vegetable oil in a medium skillet over medium heat. Add 1/4 cup finely chopped onion and sauté 2–3 minutes until softened. Add 1 teaspoon minced garlic and cook 30 seconds until fragrant. Stir in 1/2 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add the shredded meat and toss to combine, cooking 2–3 minutes until warmed through and spices are evenly distributed. Finish with 1 tablespoon lime juice, taste and adjust seasoning. Remove from heat and let cool slightly.

Salsa Roja

Roast or pan-roast tomatoes and chile (optional)

For a deeper flavor, heat 1 teaspoon vegetable oil in a skillet over medium-high heat. Place halved roma tomatoes cut-side down and the whole jalapeño (or serrano) on the skillet. Cook 4–6 minutes, turning the jalapeño occasionally, until tomatoes are charred and softened and chile skin is blistered. Alternatively, roast under a broiler or char on a gas flame.

Transfer the roasted (or raw) tomatoes, the chile (remove stem and seeds for milder salsa), 2 tablespoons cilantro leaves, 1/4 cup quartered white onion, 2 garlic cloves, 1 tablespoon lime juice, 3/4 teaspoon salt, 1/4 teaspoon black pepper and 1/8 teaspoon cumin (if using) to a blender or food processor. Pulse 6–10 times until salsa reaches a slightly chunky consistency. Taste and adjust salt or lime. Chill or keep at room temperature until ready to use.

Tortillas & Assembly

Soften tortillas for rolling

Place 12 small corn tortillas on a plate. Lightly brush both sides with the 2 tablespoons vegetable oil (or briefly warm on a skillet) to make them pliable and prevent cracking when rolled.

Fill and roll

Place about 2 tablespoons of the prepared filling in a line across the center of each tortilla. Roll the tortilla tightly around the filling and secure with a toothpick inserted through the seam. Repeat with remaining tortillas and filling. You should get about 12 taquitos.

Heat oil for deep frying

Pour 3 cups vegetable oil into a deep, heavy-bottomed skillet or pot to a depth of about 1.5–2 inches. Heat over medium-high heat until the oil reaches 350°F (175°C) or until a small piece of tortilla bubbles vigorously and rises to the surface.

Fry taquito bites

Working in batches so you don't overcrowd the pan, carefully add 4–5 rolled taquitos to the hot oil seam-side down. Fry 2–3 minutes, turning occasionally with tongs, until golden brown and crisp on all sides. Remove to a wire rack or paper towel-lined plate to drain. Let rest 1–2 minutes to crisp up; remove toothpicks before serving.

Garnish & Serve

To serve, arrange the fried taquito bites on a platter. Spoon 2–3 tablespoons salsa roja over the top (or serve salsa on the side for dipping). Sprinkle with 3/4 cup crumbled cotija cheese and 2 tablespoons chopped cilantro. Serve immediately with lime wedges on the side.