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Crispy, golden rolled taquitos—also known as flautas—are a Mexican favorite made by rolling tortillas around a flavorful filling and frying or baking them to crunchy perfection. Paired with fresh salsa and creamy guacamole, this dish is perfect as a main course, appetizer, or party snack. Whether you’re using chicken, beef, or a vegetarian filling, these taquitos deliver bold flavor and satisfying crunch in every bite.
Prep Time
- Prep time: 25 minutes
- Cook time: 20 minutes
- Total time: 45 minutes
- Servings: 4–6 (makes 12–16 taquitos)
Equipment
- Large skillet (for frying or cooking filling)
- Baking sheet (if baking)
- Mixing bowls
- Blender or food processor (for salsa)
- Knife & cutting board
- Tongs or spatula
- Paper towels (for draining oil, if frying)
Ingredients
🌯 For the Rolled Taquitos:
- 12–16 small corn tortillas
- 2 cups cooked and shredded chicken (or beef, beans, or veggies)
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- ½ cup sautéed onions (optional)
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper, to taste
- Oil for frying or brushing (if baking)
🍅 For Fresh Salsa:
- 4 medium ripe tomatoes
- 1 small onion
- 1 jalapeño or serrano pepper (adjust to spice level)
- 1 clove garlic
- ½ cup fresh cilantro
- Juice of 1 lime
- Salt, to taste
🥑 For Guacamole:
- 2 ripe avocados
- ½ small red onion, finely chopped
- 1 small tomato, diced
- 1 tbsp chopped cilantro
- Juice of 1 lime
- Salt and pepper, to taste
Ingredient Notes
- Tortillas: Corn tortillas are traditional and crisp up better. If they crack while rolling, warm them slightly.
- Filling: Rotisserie chicken is a quick option. Vegetarian? Use black beans, sweet potatoes, or mushrooms.
- Salsa: For a chunkier texture, chop by hand. For smooth, pulse in a blender.
- Guacamole: Keep avocado pits in the bowl to help prevent browning.
Instructions
🌯 For the Taquitos:
- Prepare filling:
In a bowl, mix shredded chicken, cheese, onions, and seasonings. - Soften tortillas:
Heat tortillas in the microwave (wrapped in a damp paper towel) or in a skillet to make them pliable. - Roll taquitos:
Place 2–3 tbsp of filling near one edge of each tortilla, then roll tightly. Secure with toothpicks if needed. - Cook:
- To fry: Heat ½ inch of oil in a skillet over medium heat. Fry taquitos seam-side down until golden, ~2–3 minutes per side. Drain on paper towels.
- To bake: Preheat oven to 425°F (220°C). Place taquitos seam-side down on a greased or lined baking sheet. Brush with oil and bake for 15–20 minutes, flipping halfway through, until crispy.
🍅 For Fresh Salsa:
- Add tomatoes, onion, jalapeño, garlic, cilantro, and lime juice to a blender or food processor.
- Pulse until desired texture is reached.
- Season with salt. Chill until serving.
🥑 For Guacamole:
- Scoop avocados into a bowl and mash to desired consistency.
- Mix in onion, tomato, cilantro, lime juice, salt, and pepper.
- Adjust lime and seasoning to taste.
Nutrition Facts (Approximate per serving – 3 taquitos + salsa & guac)
- Calories: ~450
- Protein: 20g
- Fat: 25g
- Carbohydrates: 35g
- Fiber: 7g
- Sodium: 500mg
(Will vary based on frying vs. baking and specific ingredients used.)
Tips & Variations
✅ Tips
- Prevent cracks: Always warm tortillas before rolling to prevent breakage.
- Make ahead: Roll and refrigerate taquitos a few hours ahead. Cook just before serving.
- Keep warm: Place cooked taquitos in a low oven (200°F) to keep warm while finishing batches.
🔄 Variations
- Baked version: Lower fat and just as crispy with enough oil brushed on top.
- Cheesy beef: Use seasoned ground beef and a mix of cheddar and pepper jack.
- Vegetarian: Use mashed black beans, sautéed spinach, or roasted sweet potatoes.
- Add-ins: Corn, green chiles, or cream cheese for richer filling.
