Large crips-fried tacos. The tortilla used is usually about 6 to 7 inches in diameter. When they are freshly cooked, the tortilla puffs up, leaving a very thin tortilla.
Here you will find various traditional fillings for taquitos. A large spoonful is put along the center of the tortilla; then it is tightly rolled, you can use a toothpick to secured, and fried in lard or oil until quite crisp and a deep golden color. After being drained on paper toweling they are served on a bed of mix lettuce. Thin slices of radishes are ideal, but is optional.
Filling for taquitos
Pollo deshebrado (Shredded Chicken)
MAKES ABOUT 1 1/4 CUPS (315ML) TO FILL 6 TO 8 TAQUITOS.
2 Tablespoons melted lard or safflower oil
3 Tablespoons finely chopped whole onion
1/2 pound (225gr) tomatoes, finely chopped
2 chiles (optional) cut into rounds
2 cups (500ml) pollo deshebrado para tacos.
sea sal to taste.
pepper to taste.
Heat the lard in a frying pan. Add the chopped onion, tomato, and chiles and fry gently for about 2-4 minutes, stirring the mixture from time to time so that it does not stick to the pan. Add the shredded chicken and salt and continue cooking until the mixture is well seasoned and almost dry.
Picadillo (ground meat)
MAKES ABOUT 2 CUPS (500ML) TO FILL ABOUT 1 DOZEN TAQUITOS
1/2Pound (225gr) ground beef, medium-fine grind with some fat
3 tablespoon finely chopped red onion
1/4 pound (115gr) tomatoes, finely chopped,
1/4cup (65ml) roughly chopped italian parsley
sea sal and pepper to taste
Spread the meat over the bottom of an ungreased heavy frying pan and cook over low heat until the fat starts to exude; this will take about 10 minutes, and it will be necessary to stir the meat from time to time and scrape the bottom of the pan to prevent sticking. Add the chopped onion and cook for 3 minutes longer over medium heat. Add the tomato, parsley, salt and pepper and cook until the mixture is fairly dry - about 8 minutes.
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