Taquitos are a fast but satisfying appetizer, snack or lunch, especially if you have some shredded meat of any kind in your refrigerator or freezer. Two of my favorite meats to use are Rio Chicken and Carnitas. I usually make a big batch during one of our freezer-cooking sessions and package in individual portions for easy access. I am sure the Taquitos could be made vegetarian by using refried beans and/or cheese instead of the meat.
They are so simple to make that it is almost ridiculous to write out a recipe but here goes:
- Corn tortillas
- Shredded meat (or refried beans and/or cheese)
- Olive oil or cooking spray
Heat oven to 400 degrees. Put a couple of tablespoons of desired filling down the center of a corn tortilla. and then fold both sides over to form a roll (do not tuck ends in). Warm tortilla briefly in a skillet or the microwave if necessary to keep from cracking when you fold it, although they tend to crack anyhow while baking. (Don’t try to overfill or they will come apart.) Place tortilla rolls on a cookie sheet and brush or spray with oil. Bake for 10 minutes, turn rolls over and brush or spray again, then bake for an additional 10 minutes until lightly browned and crisp. Eat as is or serve with salsa and/or sour cream.
If I am eating the taquitos for a meal, I usually add a side dish of some rice cooked in the broth from the Rio Chicken or Carnitas and, if I am really going all out, a green salad. Another good side is to roast some veggies in the oven at the same time the Taquitos are cooking. (All the recipes referenced here are also in the Recipe page on the menu at the top of the page.)