How to Make (Easy) Authentic Taquitos Using Leftovers

Taquitos – Rolled corn tortillas, filled with leftover chicken, beef or pork and fried until crisp. Serve as a main dish topped with lettuce, tomatoes, onions, cheese, etc. Can also be served as an appetizer or side dish  to compliment your favorite Mexican recipes. 

It probably goes without saying, but homemade taquitos are so much better than the frozen ones. If you’ve put off making them yourself because you thought it would be difficult, think again! They are super simple, especially if  you use your leftover meat. I purposely cook more meat than I should just so that I can use the leftovers for taquitos. 

Homemade taquitos are me secret weapon for keeping the kids home when I don’t want them to go out. Instead of arguing with them, I just tell them that I’m making taquitos and miraculously their plans change without an argument. Yes, they are that good!

Ingredients Needed:

2-3 pounds of leftover chicken, beef or pork
1 cup salsa
12 corn tortillas
Canola oil, for frying

Reduce Fluster with the Right Tools:

Saute pan
Cast Iron Skillet
Cooking Thermometer
Measuring Cups & Spoons
Toothpicks
Tongs

How to Make Easy Authentic Taquitos

Step 1: In a medium saute pan, over medium heat, add the leftover meat and salsa. Saute until the meat is warmed through. Remove from heat. Shred the meat using 2 forks, let cool.

Step 2: In a large cast iron skillet heat a 1/2 inch of oil to 350°F. Wrap the tortillas in damp paper towels and microwave for 1 minute to make the tortillas pliable. Place 3-4 tablespoons of the meat on 1 tortilla.

Step 3: Roll tightly and secure with a toothpick. 

Step 4: Cooking in batches, add the rolled tortillas to the hot oil. 

Step 5: Cook until golden brown (about 2 minutes). Remove the toothpick and cook the other side until golden brown. Drain on paper towels. 

Print Recipe

5 from 3 votes

Authentic Taquitos

Rolled corn tortillas, filled with leftover chicken, beef or pork and fried until crisp. Serve as a main dish topped with lettuce, tomatoes, onions, cheese, etc. Can also be served as an appetizer or side dish to compliment your favorite Mexican recipes.

Prep Time15 minutes mins

Cook Time10 minutes mins

Total Time25 minutes mins

Course: Main Dish

Cuisine: Mexican

Servings: 4 servings

Author: Robin @ Fluster Buster

Ingredients

• 2-3 pounds of leftover chicken beef or pork
• 1 cup salsa
• 12 corn tortillas
• Canola oil for frying

Instructions

• In a medium saute pan, over medium heat, add the leftover meat and salsa. Saute until the meat is warmed through. Remove from heat. Shred the meat using 2 forks, let cool.
• In a large cast iron skillet heat a 1/2 inch of oil to 350°F. Wrap the tortillas in damp paper towels and microwave for 1 minute to make the tortillas pliable. Place 3-4 tablespoons of the meat on 1 tortilla.
• Roll tightly and secure with a toothpick.
• Cooking in batches, add the rolled tortillas to the hot oil.
• Cook until golden brown (about 2 minutes). Remove the toothpick and cook the other side until golden brown. Drain on paper towels.

Notes

Guacamole Recipe
Restaurant Style Salsa
Poblano Salsa

Serve with:

Guacamole
Restaurant Style Salsa or Poblano Salsa
Lettuce
Tomatoes
Onions
Olives
Cheese

More Like This:

• Pico de Gallo
• Slow Cooker Carnitas
• Elote
• Nacho Potatoes

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