Category Archives: Flautas-Taquitos

Baked Chicken Taquitos

Getting creative with weeknight meals takes a little bit of planning ahead. This is a habit I learned early on from my Mom. She often would cook some foods, such as beans or chicken so they would be ready for other meals. The chicken would most often be transformed into enchiladas, tacos or taquitos. My favorite of the three would have to be taquitos. Crispy rolled tacos topped with that wonderful avocado tomatillo salsa and mexican crema. You seriously had to keep track of how many you ate, because before you knew it, 3 could turn into half a dozen! Lol! But lucky for us, there would be red rice, beans and fresh salad on the side to round out the meal.

Baked Chicken Taquitos


The key to cooking a great taquito, whether you fry them or bake them is a good quality soft corn tortilla. And I will never forget my dad insisting that tortilas must be cooked on the comal (griddle) otherwise they would fall apart.  My Dad was very knowledgable when it came to tortillas. As I have mentioned before, he used to build the commercial tortilla machines used in many of the large tortilla factories. The tortilla is cooked, but when you warm them on a hot surface, that was really like the last step in the cooking process.  I have proved this point when I am in a hurry I steam the tortillas in the microwave. The microwave steams them which adds too much moisture, in my opinion,  causing them to tear. If you are only preparing a few taquitos that will be fried right away, this will work. But if preparing a larger batch, the longer they sit after being steamed, the more fragile they become. If you live in an area that sells tortillas like they make in Mexico, then you are darn lucky, ha, ha, ha! No seriously, if they are good quality, you will be able to roll them tight without them tearing. For today’s post, I decided to bake them instead of frying them. They are still crispy and satify that taquito craving that never seems to go away! Enjoy!

Baked  ChickenTaquitos

18 corn tortillas
2  1/2 cups of cooked chicken ( I used grilled chicken)
Oil of choice, I used grapeseed oil

Tips~ When choosing a filling, you want one that has the least amount of broth or salsa.

Baked Chicken Taquitos


1. Slice or chop chicken so you have  very small pieces. Preheat oven to 450 degrees F. Line 2 baking sheets with foil paper and brush with oil. Set aside.

2. Preheat a large griddle or comal to medium heat for a few minutes. Cook the tortillas for about 2 minutes, turning every 30 seconds. Place tortillas in a tortilla warmer or in between a kitchen towel. Steaming them in the microwave does not work as well, but you can if only making a few.

3. Fill warmed tortillas with a thin strip of chicken down the center. As you fold the tortilla over, pull it, with the filling,  towards you to make it tight. Then roll away from you to form the taquito. Secure with toothpick at the seam. Place on greased baking sheets. Brush tops of taquitos with more oil. Bake for 20 minutes, turning halfway through cooking time. Serve right away. Garnish with your favorite salsa, guacamole and crema. Yields up to 6 servings.

Baked Chicken Taquitos


Salsa Ranchera, one of my favorites to serve with taquitos.

Salsa Ranchera


Click onto picture for full recipe of salsa.

Baked Chicken Taquitos


Roasted Tomatillo Avocado Salsa, another favorite!

Roasted Tomatillo Avocado Salsa

Click onto picture for full recipe on salsa.

Beef Taquitos with Chile Verde Jalapeño Salsa

Taquitos, flautas, dorados…love them all. A simple, but classic Mexican recipe. This was and still is one of my go to recipes to prepare for parties, game night or just because. They can be prepared ahead of time and can also be frozen for a future meal or snack.

Beef Tquitos
For Salsa
6 roasted and peeled Anaheim or New Mexico peppers
2 jalapeños
2 tomatillos
1/4 cup cilantro
juice of 1 to 2 key limes
Salt to taste

Chile Verde Salsa

For Taquitos
1 pound flank steak
16 to 20 corn tortillas
Canola oil for frying

Taquitos con Guacamole!
Taquitos con Guacamole!


1. In a medium pot, cover the beef with water and season with a couple teaspoons of salt. Poach for 45minutes to 1 hour or until meat is tender. Remove from water and shred while meat is still warm, set aside.

2. Roughly chop the chile verde, jalapeños, tomatillos and cilantro. Transfer to blender, add lime juice and salt to taste. Pulse to blend until desired consistency, cover and set aside.

3. Wrap 6 tortillas with paper towels and place onto plate. Steam in the microwave for 40 to 50 seconds. They will be HOT, so be careful. Take about 2 tablespoons of beef and fill the tortilla on the side closest to you. Roll as tight as you can and secure with toothpick at the seam. I prefer to get all my taquitos filled and rolled before I start frying.

4. In a medium skillet or fry pan, preheat 2 1/2 cups of oil for 5 to 7 minutes at medium heat. Fry 5 to 6 taquitos at a time, but don’t overcrowd the pan. Fry for a few minutes per side or until crispy. Line a bowl with paper towels and transfer the taquitos in a standing position into bowl to drain. Serve with salsa. Yields up to 20 taquitos, depending on how much filling you add to each.

Beef Taquitos

Tips~ Taquitos can be made ahead of time and them warmed in a 350 degree oven for 25 to 30 minutes. Freezer friendly as well.