Author note: There are many ways to make taquitos. This approach involves no complicated steps and it gets the job done efficiently. The filling for these taquitos is not limited to meat. Leftover vegetables also make for delicious taquitos. The addition of pureed or refried beans is also quite tasty.
2 cups leftover meat or hearty vegetables
1 ½ cups favorite cheese blend (I enjoy a Mexican cheese blend)
oil for frying
- Combine the leftovers with the cheese. If using meat, make sure to shred it or chop it into bite- sized pieces. Stir to combine well. If the mixture looks and feels dried out, add a tablespoon of water for moisture.
- Lay a few tortillas flat on a cutting board. Take a generous spoonful of the meat (or vegetable) and cheese mixture and spread in a wide line on the left side of the tortilla. Gently roll the tortilla into a tight tube. Place the taquito in a baking pan with the flap of the tortilla facing down. Continue to roll the taquitos until all the leftovers and cheese mixture is gone.
- Meanwhile, fill a medium sized skillet with ¼ inch of extra virgin olive oil over medium heat. Once hot enough, (temperature should be around 350 degrees) lay three to four taquitos in the skillet, flap side down. Fry for about 1 to 2 minutes per side or until crispy and golden. Remove the taquitos and place on a plate lined with a paper towel.
- Continue the process until all taquitos have been fried. Serve with an assortment of dipping sauces such as spicy lime sour cream, spicy harrisa yogurt dip, or spicy Greek yogurt aioli and top with cilantro.