This things are amazing! I used to get these for lunch when I lived in Tucson. It’s such a simple idea, too. It’s basically just a rolled taco that is deep fried. Some people smother them in cheese and guacamole; but, any topping you enjoy world great! I used some street taco sauce from Herdez, shredded cheddar cheese, fresh pico and a dab of sour cream. I really wanted some guacamole but the avocado was growing it’s own lifeforms.
To make this I used:
2 chicken breasts- about 1.5-2 pounds, boiled and shredded
Achiote
Half an onion diced
1 jalapeño diced
Cilantro chopped
1 can of rotel
Salt Pepper and garlic powder
Cumin
Chili powder
Half a teaspoon of Chicken base
Fajita sized tortillas
Vegetable oil
Shredded cheddar
Street taco sauce
Sour cream
Pico de Gallo
First thing I did was poached the chicken and shredded it. To that I added: achiote, sautéed onion and jalapeño, rotel, cumin, a dash of chili powder, chopped cilantro. At this point you can add anything you would like to the stuffing. Pinto beans are good on the inside, so is cheese or bacon. Really anything you can think of to have inside of a taco would work well here.
From here it’s so simple, it can just be a bit tedious. You put a line of the stuffing on the dented of the tortilla and roll it up. Lay them seem side down or toothpick them shut.
Get your oil to 350 and lay the taquito in with the seem down. Laying it down like that will fry it shut. Flip them after a minute or two. The inside is cooked already, all you are doing is crisping the tortilla.
As they finish lay them on a drying rack to plate later.
When you are ready to plate simply like them up and top them as you want. My favorite is a layer of nacho style cheese, sole guacamole, and drizzled with taco sauce.
Hope you try these simple Mexican style treats!