Homemade Taquitos Recipe

Shredded chicken: Cooked and shredded chicken breast or thigh meat, providing a hearty and protein-rich filling.

Shredded cheese: A melting cheese like cheddar or Monterey Jack, adding a creamy and savory element to the filling.

Cumin: A warm, earthy spice that adds depth and a slightly smoky flavor to the chicken mixture.

Chili powder: A blend of spices that brings a mild heat and rich flavor to the taquitos.

Corn tortillas: Traditional Mexican tortillas made from corn, which need to be warmed to become pliable for rolling.

Vegetable oil: Used for frying the taquitos, giving them a crispy and golden exterior.

To ensure your corn tortillas don't crack when rolling, warm them up by wrapping them in a damp paper towel and microwaving for about 30 seconds. This will make them more pliable and easier to roll tightly around the chicken mixture.

• 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.