Taquitos, Tacos Dorados or Flautas?
Taquitos, tacos dorados, or flautas? Whatever you call them, they are delicious. Growing up in California, I knew this dish as taquitos which means “little tacos.” In Northern Mexico, they are called flautas which mean “flutes.” In Central Mexico, they are known as “tacos dorados,” which means “golden tacos,” because they are fried until golden.
No-cook Avocado Salsa
The avocado salsa makes this dish. It is fresh, tangy and a little spicy. It is prepared with avocados, tomatillos, cilantro, onion, garlic, lime juice, and salt. Since this is a no-cook salsa the freshest, ripest ingredients are important.
Preparing the Chicken Taquitos
How to Roll Taquitos
Start with a fresh pliable corn tortilla. If your tortillas aren’t pliable enough, put them on a plate and cover with a damp towel and microwave them for 10 to 15 seconds.
Use about 1 tablespoon of shredded chicken for each. Don’t overdo it with the filling. You want to have a nice balance between the tortilla and the filling.
Fold the edge of the tortilla over the filling to start rolling.
You want to roll the taquitos tightly so that the filling doesn’t fall out of the tortilla during cooking.
Use a toothpick to keep the tortilla from unrolling.
Four taquitos per person is a good serving size. Don’t forget to remove the toothpicks before serving.
Taquitos are meant to be crispy and golden. That means cooking them in a good amount of hot oil. Nothing ruins taquitos like soft soggy spots. You will want to fry them in 1/2″ of cooking oil turning them once. Be sure to drain the cooked taquitos well so that they aren’t overly greasy.
Preparing the Avocado Salsa
Making the salsa couldn’t be easier. Add all of the ingredients to your blender and blend until the desired consistency is reached then salt to taste.
Assembling the Dish
Place four cooked taquitos on a plate. Put a teaspoon of cream on each one. Then cover them with the avocado salsa and sprinkle with shredded queso fresco which is a salty fresh cheese.
Chicken Taquitos Recipe
Yield 16 taquitos
How to make perfect, golden, crispy corn tortilla chicken taquitos with an avocado salsa, a lunchtime favorite throughout Mexico.
- 16 corn tortillas
- 1 1/4 lb boneless chicken breast
- 2 cups cooking oil
- 16 toothpicks
PREPARING THE CHICKEN
- Put your chicken breasts in a pan.
- Add just enough water to cover the chicken.
- Add a teaspoon of salt to the water.
- Turn the heat to high and bring the water to a boil.
- As soon as the water boils, reduce the heat to a simmer and cook until the chicken is just cooked through.
- Allow the chicken to cool to the touch and then shred.
PREPARING THE TAQUITOS
- Spoon 1 tablespoon of shredded chicken onto a tortilla.
- Roll the tortilla tightly.
- Use a toothpick to keep the tortilla from unrolling.
FRYING THE TAQUITOS
- Add the 2 cups of cooking oil to a large frying pan.
- Preheat the oil to hot.
- When the oil is hot add 4 to 6 taquitos to the pan. Do not crowd them.
- Turn once during cooking.
- Cook the taquitos until they are crispy and golden.
- Remove the taquitos and place them on a plate covered with paper to drain the grease.
- Repeat until all of the taquitos cooked.
- ASSEMBLING THE TAQUITOS
- Place four cooked taquitos on a plate.
- Put a teaspoon of Mexican cream, crema or sour cream on each one.
- Then cover them with the avocado salsa and sprinkle with shredded queso fresco which is a salty fresh cheese.
Taquitos should only be made with corn tortillas and they should be fried not baked.
Serve immediately so that they remain crispy.