Taquitos remind me of college days. I'd get a huge box once in a while, and until I ran out, I'd eat them as late night snacks. After I graduated, I never really bought them again. Not really sure why. My late night snack of choice in grad school changed to ramens, and I never got a club membership, so I couldn't get the monster-sized boxes anymore. (Dunno why multiple smaller boxes wouldn't do.)
Anyway, after seeing this recipe on My Favorite Finds, I knew it was time. Time for taquitos! As with most things homemade, these taquitos taste much better than store bought. I originally tried using corn tortillas, but I didn't do so well with those. I've heard microwaving between wet towels makes them more pliable, and it does, but I'll let my results speak for themselves.
Maybe I just don't know the right tricks? If you decide to go with corn tortillas, I'd recommend really fresh ones, as those are a bit easier to work with. There's also no shame in flour tortillas! Flour tortillas worked wonderfully for me, and I didn't even need the microwaving trick!
Yield: 8 servings
|1/4 cup||salsa||I used pico de gallo.|
|1 tablespoon||lime juice|
|1 teaspoon||chili flakes|
|1 teaspoon||garlic, minced|
|3 tablespoons||cilantro, chopped|
|2 tablespoons||green onions, sliced|
|1 pound||chicken, cooked and shredded|
|8 ounces||cheese, shredded||I used Monterey Jack and Cheddar.|
|16||tortillas||I used flour. See notes above.|
|1 tablespoon||taco seasoning|
- Gather all materials.
- Combine all materials except tortillas to make filling.
- Fill tortillas with about two tablespoons of filling.
- Roll tortilla up tightly, and place seam facing down on baking sheet.
- Bake at 400F about 15 minutes, until edges slightly browned.