So here it is.
The way I made them took all day because I slow cooked 4 chicken legs and 4 thighs in the crockpot with homemade salsa until the meat fell off the bone. Then I shredded it and let it cook a little bit longer with lots of mexican cheese mixed in. However, you can use any kind of filling. Beef and pork are great choices. Whether its shredded meat or ground. Use some kind of salsa or taco seasonings to give it that mexican flavor. Once you have your meat and seasonings cooked well, let it cool so you can handle it.
This recipe made 30 taquitos. We froze the extras for easy meals. Just stick a taquito or two in the microwave for a min and enjoy!
1 lb cooked and seasoned meat
40 corn tortillas (some simply fall apart and you will need extras) Or Flour tortillas (which are flautas and actually much easier to roll up)
2 cups vegetable oil
salsa
guacamole
sour cream
wood toothpicks
This is the hard part. The rolling of the taquitos.
If you are using flour tortillas just fill with meat, roll up and fry in oil, or spray with cooking spray and bake in a 450 degree oven for 8-10 or until crisp.
With corn tortillas you will need to first heat up a flat skillet with no oil on med low heat.
Heat the oil in a fryer or a large deep skillet.
You will know the oil is ready when you stick the end of a wooden spoon in and bubbles form around it.
Take a corn tortilla, and heat it for about a min on each side in the flat dry skillet.
Then dip it in the hot oil quickly on each side, just enough to coat it well.
Take it out and let the oil drip off then place on a plate.
Once you have quite a few tortillas ready to go, then put a couple of tablespoons of meat on one side and roll up tightly.
Secure the middle and each end with a toothpick.
Once you have about 5 or 6, put them in the hot oil and fry on each side until golden brown and crisp.
Take out and place on a paper towel to remove the excess the oil.
Repeat these steps until all are fried.
Serve with Salsa, Sour Cream and Guacamole.
MMMMMM!!!!
