The term Taquitos, or ‘taco dorado’ (golden taco), refers to mini rolled tacos that originate from Mexico. They are typically prepared using corn tortillas, which when baked provide a crunchy texture akin to tortilla chips. Alternatively, they can also be made with flour tortillas, in which case they are called ‘flauta’. Noteworthy fillings can include beef, chicken or beans, all held together with a bit of cheese.
For the perfect taquito, you should first warm the tacos until they are soft and flexible. This helps when you’re trying to put in your desired filling and roll them. As a guideline, two tablespoons full of filling should be enough for each mini taco. Keep in mind, a little goes a long way, so as not to overfill and make rolling difficult. A toothpick can be handy to keep your taquito from loosening.
For a crispier taquito, try arranging them tightly next to each other before baking, and remember to turn them midway. By using a bit of oil and an air fryer, they can be cooked efficiently and healthily, while achieving a required crispness. Traditional accompaniments include guacamole, salsa, and cheese topping. In my household, they are a crowd pleaser when paired with Mexican rice that’s subtly seasoned with tomatoes and spices. They also save your mornings when pre-assembled the night before, making a protein-rich, speedy breakfast. My daughter, for instance, has a particular liking for the black beans-filled ones.
For a longer-term plan, slow cooking a generous amount of chicken, pork or beef with spices like smoked sweet paprika, cumin, and some hot sauce is a shrewd move. Not only do you get enough meat for numerous taquitos, but you can also preserve the shredded meat along with some cooking liquid for those hectic weeknights when you need a quick yet delicious meal. Repurposing the heating liquid as a dipping gravy for your crispy taquitos is an added bonus.
In Lilly’s Kitchen:
– This recipe is an excellent way to make use of leftover roast chicken, and very often serves as my dinner on frantic Monday nights.
– You can use either corn or flour tortillas to prepare these. I buy in bulk from Mr Bells in Corkor or from Picado in Dublin.
– For a bonus protein kick, cook rice using the absorption method in homemade chicken stock or bone broth.
Here’s to making the best Mexican chicken taquitos!