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 you 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.
- 3 ripe avocados
- 3 tomatillos
- 12 sprigs of cilantro
- ¼ white onion
- 1 serrano chile
- 1 clove of garlic
- Juice of 1 lime
- 3 tablespoons water
- Salt to taste
- Cut the stem off of the serrano chile. You don’t need to remove the seeds.
- Cut the tomatillos in half.
- Peel the garlic clove.
- Add all of the ingredients to the blender jar. Blend for 30 seconds to 1 minute. If you like your salsa smoother blend for a bit longer.
- Salt to taste.
- Pour the salsa into a bowl and cover with plastic wrap. Refrigerate for 30 minutes to allow the flavors to meld.
- 16 corn tortillas
- 1 lb shredded chicken
- 2 cups cooking oil
- 16 toothpicks
- 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 the 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.
Serve immediately so that they remain crispy.