Taquitos, or “little tacos” as they are affectionately referred to, can be prepared using a variety of cooking methods. Baking, pan frying and deep frying are all common preparations. While recipes vary in their cooking instructions, the chosen method is ultimately up to the discretion of the cook. Each cooking method yields a different resulting flavor, so experiment to determine which preparation you like best.
Taquitos are essentially little rolled tacos, made by tightly wrapping small corn tortillas around desired filling, then cooking them until they are crispy and golden brown. Common taquito fillings include beef, chicken and cheese, but they are highly customizable and may be filled with a variety of ingredients. Experiment with different cheeses, salsas and hot sauces to create distinctive flavors. Taquitos are typically served with salsa, sour cream and/or guacamole for dipping.
Deep Fry 'Em Up
Deep-fried taquitos have an irresistible crispness on the outside with hot, melted insides. Deep frying turns taquitos a lovely golden brown and injects a succulent dose of flavor from the oil that cooks into the corn tortilla. To deep fry taquitos, heat oil in a deep pan or deep fryer to 350 degrees Fahrenheit. Add taquitos to oil, two to four at a time, and cook for two minutes or until golden brown and crispy. Remove taquitos from oil and set on paper towels to remove excess oil. Let oil heat back up before frying more taquitos.
Keep 'Em Rolled
Taquitos have a tendency to unroll while cooking. This can be prevented by using toothpicks to hold them together. Use wooden toothpicks, as plastic toothpicks will melt from the heat of the oil. For best results, use two toothpicks, piercing them all the way through the taquito near the seam. Remove toothpicks immediately after cooking.
Dry corn tortillas will crack when rolled, so they should be softened beforehand. Make dry tortillas pliable by steaming, toasting on a griddle or briefly dredging in hot oil. Make sure your filling is sticky and moist, otherwise it may fall out during frying, causing excess oil to get inside the taquito. Make sure you use enough oil to completely submerge your taquitos during cooking. When removing taquitos from oil, tip each end towards the oil to remove any excess.
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