Of course! This is a fantastic combination for a fun, interactive meal. Here’s a complete guide to making Crispy Rolled Taquitos with Fresh Salsa and Guacamole.
The key to great taquitos is a super flavorful filling and getting them tightly rolled so they stay crisp.
Crispy Rolled Taquitos
These can be baked or fried, giving you a lighter or more indulgent option.
Prep time: 30 minutes | Cook time: 20-25 minutes (baked) or 3-4 minutes per batch (fried) | Makes: 12-14 taquitos
Ingredients for Taquitos
· For the Filling:
· 2 cups shredded cooked chicken (rotisserie chicken works perfectly)
· 1 tablespoon olive oil
· 1 small onion, finely chopped
· 2 cloves garlic, minced
· 1 teaspoon ground cumin
· 1 teaspoon chili powder
· ½ teaspoon smoked paprika
· ½ cup your favorite salsa (plus more for serving)
· 4 oz cream cheese, softened
· 1 cup shredded Monterey Jack or Pepper Jack cheese
· Salt and pepper to taste
· Optional: 1 small can (4 oz) diced green chiles
· For Assembling & Cooking:
· 12-14 small corn tortillas (6-inch size)
· Vegetable oil (for frying) or cooking spray (for baking)
· Toothpicks (to secure, if needed)
Instructions
- Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic, cumin, chili powder, and paprika, and cook for another minute until fragrant.
- Make the Filling: In a large bowl, combine the shredded chicken, the onion/garlic/spice mixture, ½ cup salsa, cream cheese, shredded cheese, and green chiles (if using). Mix until well combined. Season with salt and pepper to taste.
- Softening the Tortillas (CRUCIAL STEP): Corn tortillas will crack if they are cold. To make them pliable, warm them up. You can do this by:
· Microwave Method: Stack 5-6 tortillas between damp paper towels and microwave for 30-45 seconds until soft and steamy.
· Skillet Method: Heat a dry skillet over medium-high heat and warm each tortilla for about 15 seconds per side. - Fill and Roll: Place a tortilla on a work surface. Spoon 2-3 tablespoons of the filling in a line just below the center. Roll the tortilla up as tightly as possible around the filling. If it won’t stay closed, secure it with a toothpick. Place seam-side down on a baking sheet. Repeat with remaining tortillas and filling.
- To Bake (Healthier):
· Preheat oven to 425°F (220°C).
· Arrange taquitos seam-side down on a baking sheet lined with parchment paper. Spray generously with cooking spray or brush lightly with oil.
· Bake for 15-20 minutes, or until golden brown and crispy. - To Fry (Classic & Crispiest):
· Heat about ½ inch of vegetable oil in a heavy skillet (like cast iron) over medium-high heat to 350°F (175°C).
· Carefully place a few taquitos in the hot oil, seam-side down. Do not overcrowd the pan.
· Fry for 2-3 minutes per side, using tongs to turn, until golden brown and crispy.
· Drain on a wire rack set over a baking sheet (this keeps them crispy).
Fresh Tomato Salsa (Pico de Gallo)
Prep time: 10 minutes
Ingredients
· 3-4 medium ripe Roma tomatoes, finely diced
· ½ cup finely diced white onion
· ¼ cup finely chopped fresh cilantro
· 1 small jalapeño or serrano pepper, seeds removed for less heat, finely minced
· 2 tablespoons fresh lime juice (about 1 lime)
· Salt to taste (start with ¼ tsp)
Instructions
Combine all ingredients in a medium bowl. Stir gently. Let it sit for at least 10-15 minutes before serving to allow the flavors to meld.
Classic Guacamole
Prep time: 5 minutes
Ingredients
· 2 ripe avocados
· 2 tablespoons finely diced red onion
· 2 tablespoons chopped fresh cilantro
· 1 tablespoon fresh lime juice (or more to taste)
· 2 tablespoons of the Fresh Salsa (from above) OR ¼ cup finely diced tomato
· Salt to taste
· Optional: 1 small jalapeño, minced
Instructions
- Cut the avocados in half, remove the pit, and scoop the flesh into a bowl.
- Using a fork, mash the avocado to your desired consistency (chunky or smooth).
- Immediately add the lime juice and stir (this prevents browning).
- Gently fold in the red onion, cilantro, salsa/tomato, and jalapeño (if using). Season with salt to taste.
- Serve immediately. For storing, press plastic wrap directly onto the surface of the guacamole to limit air exposure.
Serving Suggestions
· The Platter: Arrange the hot, crispy taquitos on a large platter with bowls of the fresh salsa and guacamole in the center.
· Extra Toppings: Serve with sour cream, Mexican crema, crumbled cotija cheese, or shredded lettuce.
· For a Meal: Perfect with a side of Mexican Rice and Refried Beans.
Enjoy your fantastic homemade fiesta