Rolled Taquitos Fresh Salsa and Guacamole

Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 1 hour 5 minutes
Yield: 12 taquitos, 2 cups salsa, 1.5 cups guacamole
Skill Level: Intermediate
Recipe Category: Main Course
Cuisine: Mexican-inspired

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A Note on the Experience

There’s something uniquely satisfying about the crunch of a perfectly fried taquito. It’s a sound that promises a burst of flavor within—a savory, spiced filling encased in a shatteringly crisp shell. This recipe is designed not just to feed you, but to provide a fun, hands-on cooking project. The process of softening the tortillas, carefully rolling the filling, and frying them to golden perfection is a therapeutic kitchen ritual. Paired with two of the freshest, no-cook condiments you can make—a bright Pico de Gallo and a rich, creamy guacamole—this dish creates a beautiful balance of textures and temperatures. It’s a complete, celebratory meal that is absolutely worth the effort.

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Ingredients

For the Chicken Taquito Filling:

• 2 cups cooked chicken, shredded (from a rotisserie chicken or poached breasts)

• 1 tablespoon olive oil

• 1/2 medium white onion, finely diced

• 2 cloves garlic, minced

• 1/2 teaspoon ground cumin

• 1/2 teaspoon chili powder

• 1/4 teaspoon smoked paprika

• 1 (4 oz) can diced green chiles

• 4 oz cream cheese, softened

• 2 tablespoons fresh cilantro, chopped

• Salt and black pepper to taste

• 1 cup shredded Monterey Jack or Pepper Jack cheese

For the Fresh Salsa (Pico de Gallo):

• 4 medium ripe Roma tomatoes, seeded and diced

• 1/4 cup finely diced red onion

• 1/4 cup fresh cilantro, chopped

• 1 small jalapeño, seeded and minced (leave seeds for more heat)

• 2 tablespoons fresh lime juice (about 1 lime)

• Salt to taste

For the Guacamole:

• 2 ripe Hass avocados

• 2 tablespoons finely diced red onion

• 1 small jalapeño, seeded and minced

• 2 tablespoons fresh cilantro, chopped

• 2 tablespoons fresh lime juice (about 1 lime)

• Salt to taste

For Assembly and Frying:

• 12 white or yellow corn tortillas (6-inch size)

• Vegetable oil, for frying (about 1-1.5 inches deep in your pot)

• Toothpicks, for securing

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Instructions

Part 1: Prepare the Fresh Salsa

• Time: 10 minutes

• Intensity: Low

This is the perfect place to start, as the salsa’s flavors will meld and intensify while you prepare everything else.

1. Combine Ingredients: In a medium bowl, gently combine the diced tomatoes, red onion, cilantro, and minced jalapeño.

2. Season: Add the fresh lime juice and a generous pinch of salt. Stir to combine.

3. Rest: Set the salsa aside at room temperature to allow the flavors to marry.

Part 2: Make the Taquito Filling

• Time: 15 minutes (plus cooling)

• Intensity: Medium

1. Sauté Aromatics: Heat the olive oil in a skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic, cumin, chili powder, and smoked paprika. Cook for another minute until fragrant.

2. Combine Filling: In a large mixing bowl, combine the shredded chicken, the onion-spice mixture, diced green chiles, softened cream cheese, chopped cilantro, and shredded cheese. Mix thoroughly until the cream cheese is evenly distributed and everything is well-combined. Season with salt and pepper to taste.

3. Cool Slightly: Let the filling cool for 10-15 minutes. A warm (not hot) filling is easier to handle and roll.

Part 3: Soften the Tortillas & Assemble

• Time: 15 minutes

• Intensity: Medium (this is the trickiest part!)

This step is crucial to prevent the corn tortillas from cracking when you roll them.

1. Warm Tortillas: Heat a clean, dry skillet over medium-high heat. Warm each tortilla for about 15-20 seconds per side until soft and pliable. Alternatively, you can wrap a stack of 5-6 tortillas in a damp paper towel and microwave for 30-45 seconds.

2. Fill and Roll: Place a warm tortilla on a work surface. Spoon about 2-3 tablespoons of the chicken filling in a line just below the center. Roll the tortilla up as tightly as possible around the filling.

3. Secure: Secure the roll with a toothpick inserted through the seam. Place the rolled taquito seam-side down on a baking sheet. Repeat with the remaining tortillas and filling.

Part 4: Fry the Taquitos

• Time: 20 minutes

• Intensity: Medium-High (caution with hot oil)

1. Heat Oil: Pour oil into a heavy-bottomed pot, Dutch oven, or deep skillet to a depth of about 1-1.5 inches. Heat over medium-high heat to 350°F (175°C). If you don’t have a thermometer, test the oil by dipping the edge of a tortilla; it should sizzle actively.

2. Fry in Batches: Carefully place 3-4 taquitos into the hot oil, seam-side down. Do not overcrowd the pot. Fry for 2-3 minutes, turning occasionally, until golden brown and crisp on all sides.

3. Drain: Use tongs to remove the taquitos from the oil and transfer them to a plate or baking sheet lined with paper towels to drain excess oil. Remove the toothpicks carefully. Repeat with the remaining taquitos.

Part 5: Make the Guacamole

• Time: 5 minutes

• Intensity: Low

Wait to make the guacamole until the taquitos are frying to prevent it from browning.

1. Mash Avocados: Cut the avocados in half, remove the pits, and scoop the flesh into a medium bowl. Using a fork or a molcajete, mash the avocado to your desired consistency (chunky or smooth).

2. Combine and Season: Fold in the red onion, jalapeño, cilantro, and lime juice. Season generously with salt. Taste and adjust seasoning as needed.

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Serving and Storage

To Serve: Arrange the hot, crispy taquitos on a large platter. Serve immediately with the fresh salsa and guacamole on the side for dipping. A dollop of sour cream or a drizzle of Mexican crema is also a wonderful addition.

Storage:

• Taquitos: Leftover taquitos can be stored in an airtight container in the refrigerator for up to 3 days. Re-crisp them in an air fryer or oven at 375°F (190°C) for 5-8 minutes. They do not reheat well in the microwave, as they will become soft.

• Salsa: Store in an airtight container in the refrigerator for up to 3 days.

• Guacamole: Press plastic wrap directly onto the surface of the guacamole to limit air exposure. It is best consumed within 1-2 days.

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Nutrition Information

• Disclaimer: The following is an estimated nutritional breakdown based on the specific ingredients used. Values can vary significantly.

• Serving Size: 2 taquitos with 1/4 cup salsa and 1/4 cup guacamole.