Mexican chicken taquitos are a tasty, easy-to-make treat

Taquitos are small rolled Mexican corn tacos, also known as taco dorado (golden taco) as they are often shallow or deep fried giving them a crispy golden exterior. They’re called flauta when made with flour tortillas. I love making them with the corn tortillas as they crisp up like a crunchy tortilla chip when baked. They can be filled with beef, chicken or beans and some cheese to hold everything together.

The key is to warm the tacos first so they become soft and pliable. That way you can add your filling then easily roll them. Two tablespoons of filling is enough in each little taco. In this case less is more or you won’t be able to roll the little tortillas. You can always use a toothpick to seal each one and stop it from falling apart.

I pack them tightly next to one another then roll them on their side halfway through to ensure the entire taquito crisps up. I spray these with a little oil and cook them in the airfryer, laying them snugly side by side in the basket. This way they crisp up nicely and cook quickly. Slightly healthier than deep frying. Traditionally these are served with guacamole, salsa and cheese on top. I love having them with Mexican rice, which is gently flavoured with tomatoes and spices. My daughter loves these filled with black beans for her breakfast. Assembled the night before they reheat quickly and provide a great protein packed boost at the start of the day.

It’s always a good idea to cook a large amount of chicken, pork or beef in the slow cooker with plenty of spices such as smoked sweet paprika, cumin and your favourite hot sauce. Slow cooked over a few hours you get enough meat for countless taquitos. Freeze the shredded meat with some of the cooking liquor for future taquitos on busy weeknights. You can reheat the cooking liquor and use it as a gravy to dip the crunchy taquitos in. It’s always a family favourite.

Home-made pici with Italian sausage and courgette

---

Tom yum soup

---

Pad Thai

---

Orzo bake with ‘nduja

---

Lilly’s kitchen tips:

1. This recipe is the perfect way to use leftover roast chicken. These are often my go-to dinner on a busy Monday evening.
2. Use flour or corn tortillas to make these. I buy large packs of corn tortillas from Mr Bells in Corkor Picado in Dublin.
3. Cook rice using the absorption method in home-made chicken stock or bone broth for added protein.

Recipe: Mexican chicken taquitos