Homemade Taquitos Recipe

Shredded chicken: cooked chicken that is pulled apart into small pieces, which makes it easy to mix and roll.

Shredded cheese: cheese that is grated or finely chopped, melts well inside the taquitos.

Cumin: a warm, earthy spice that adds depth to the chicken filling.

Chili powder: a blend of spices that gives a mild heat and smoky flavor.

Corn tortillas: thin, round flatbreads made from corn, essential for wrapping the filling and frying to crispy perfection.

Vegetable oil: used for frying the taquitos until they are golden and crunchy.

Warming the corn tortillas before rolling them up is a simple trick that makes a big difference when you’re making taquitos. Here’s how you do it step by step:

1. Place the tortillas on a microwave-safe plate in a single layer or stacked loosely.
2. Heat them in the microwave for about 30 seconds. This softens the tortillas and makes them bend without breaking.
3. If you’re not using them right away, cover them with a clean kitchen towel to keep them warm and flexible.

Why does this help? When corn tortillas are cold or dry, they can crack or tear when you try to roll them around the filling. Warming them makes the tortillas soft and easy to roll tightly, so the filling stays inside while you fry them. Plus, it helps the taquitos cook evenly and get that perfect crispy outside without falling apart.

I remember the first time I tried to roll cold tortillas—they cracked all over the place, and my taquitos looked messy. After warming them, rolling became way easier and the taquitos held together beautifully. Sometimes, if I’m in a hurry, I warm a few tortillas at a time and keep them wrapped in a towel so they stay soft while I finish rolling the rest.

So, warming your tortillas is a small step that makes cooking smoother and your taquitos tastier and prettier. Give it a try, and you’ll see how much easier it is to roll up those tasty little bites!

• shredded chicken - Substitute with shredded turkey: Shredded turkey has a similar texture and flavor profile, making it a great alternative.

• shredded chicken - Substitute with shredded beef: Shredded beef provides a different but equally delicious taste and texture.

• shredded cheese - Substitute with crumbled queso fresco: Queso fresco offers a mild flavor and crumbly texture that works well in taquitos.

• shredded cheese - Substitute with vegan cheese: Vegan cheese is a good option for those who are lactose intolerant or following a plant-based diet.

• cumin - Substitute with ground coriander: Ground coriander has a slightly citrusy flavor that can mimic the earthiness of cumin.

• cumin - Substitute with garam masala: Garam masala includes cumin among other spices, providing a complex flavor profile.

• chili powder - Substitute with paprika: Paprika offers a milder heat and a similar color to chili powder.

• chili powder - Substitute with cayenne pepper: Cayenne pepper provides a spicier kick, so use it sparingly.

• corn tortillas - Substitute with flour tortillas: Flour tortillas are softer and more pliable, making them easier to roll.

• corn tortillas - Substitute with whole wheat tortillas: Whole wheat tortillas offer a healthier, fiber-rich alternative.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying.

• vegetable oil - Substitute with grapeseed oil: Grapeseed oil also has a high smoke point and a light, clean taste.

• Allow the taquitos to cool completely before storing. This prevents condensation, which can make them soggy.

• Place the cooled taquitos in an airtight container or a resealable plastic bag. If stacking them, separate each layer with parchment paper to avoid sticking.

• Store the taquitos in the refrigerator for up to 3 days. Reheat them in the oven at 350°F (175°C) for about 10-15 minutes until they are crispy again.

• For freezing, arrange the cooled taquitos in a single layer on a baking sheet lined with parchment paper. Freeze them for about 1-2 hours until they are solid.

• Transfer the frozen taquitos to a resealable freezer bag or an airtight container. Label with the date to keep track of freshness.

• Freeze the taquitos for up to 3 months. When ready to eat, bake them straight from the freezer at 375°F (190°C) for 20-25 minutes, or until they are heated through and crispy.

• Preheat your oven to 350°F (175°C). Place the leftover taquitos on a baking sheet lined with parchment paper. Bake for 10-15 minutes until they are heated through and crispy.

• For a quicker option, use an air fryer. Preheat the air fryer to 350°F (175°C). Arrange the taquitos in a single layer and cook for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• If you prefer the stovetop method, heat a non-stick skillet over medium heat. Add a small amount of vegetable oil and place the taquitos in the skillet. Cook for 2-3 minutes on each side until they are warmed through and crispy.

• For microwave reheating, place the taquitos on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Microwave on high for 1-2 minutes, checking halfway through to avoid overcooking.

• To retain the crispiness, avoid reheating in the microwave as the sole method. Instead, combine methods by microwaving for 30 seconds to 1 minute to warm the inside, then finishing in the oven or air fryer for a few minutes to crisp up the exterior.

• Mixing bowl: A large bowl used to combine the shredded chicken, shredded cheese, cumin, and chili powder.

• Microwave: An appliance used to warm the corn tortillas, making them pliable for rolling.

• Frying pan: A pan used to heat the vegetable oil and fry the taquitos until they are golden brown and crispy.

• Tongs: A utensil used to handle the taquitos while frying and to remove them from the oil.

• Paper towels: Used to drain the excess oil from the fried taquitos.

• Measuring cups: Used to measure the shredded chicken, shredded cheese, and vegetable oil accurately.

• Measuring spoons: Used to measure the cumin and chili powder accurately.

• Plate: Used to place the taquitos after they have been drained on paper towels.

• Knife: Used to shred the chicken if it is not pre-shredded.

• Cutting board: Used as a surface to shred the chicken if it is not pre-shredded.

Prepare the filling: Mix the shredded chicken, shredded cheese, cumin, and chili powder ahead of time and store in the fridge.

Warm tortillas efficiently: Stack the corn tortillas and microwave them all at once with a damp paper towel to keep them pliable.

Batch frying: Use a large frying pan to fry multiple taquitos at once, reducing overall cooking time.

Use pre-cooked chicken: Save time by using rotisserie or leftover shredded chicken.

Quick draining: Place a cooling rack over paper towels to drain multiple taquitos simultaneously.