When I first came across this recipe online, I was not sure. Taquitos/flautas with no filling? But even that did not keep me from trying my hand at this dish known as Codzitos. It is popular in the Yucatan region of Mexico and often served as a botana(appetizer) with a cold beer.
For me the challenge was to try rolling those warm corn tortillas as tight as possible without them tearing. I have not had the best luck finding good corn tortillas where I live, but as of late, there are a lot more brands available. I thought for sure that even after securing them with the twine, that they would not stay together. I was so happy to see how well they did stay together overnight.
With my favorite store bought tortilla in hand and fresh Chiltomate salsa made, I had to try this out. Even though the taquitos were not filled with anything, they were still quite satisfying and filling. For my next batch, I would add some more substantial toppings, such as finely shredded chicken, beef or carnitas. Can’t wait!
Great appetizer and even tasty as a meatless dish. Chiltomate Salsa and Queso Fresco are so delicious together.
All I had was cooking twine and it worked out pretty good! Cut your pieces of twine ahead of time, so they are ready to go!
Hardest part of this recipe is finding that good corn tortilla! This was after I removed the twine.
For this batch of Codzitos, I sprinkled on some Tajin(chile limon powder) as soon as they came out of the oil. Very tasty!
So tasty!! Salsa recipes!
Full recipe on site. Link above. Nowadays, some people just fold the tortillas over and let them dry out before frying and topping with shredded meats and fresh garnishes. They are called tacos de aire(air tacos), Lol!
- 12 corn tortillas
- Chiltomate Salsa see link below
- Crumbled queso fresco
- cooking twine or thread to wrap around tortillas
- Oil for frying
- Preheat a comal or griddle pan to medium heat for 5 minutes. Cook the corn tortillas in batches for 40 to 50 seconds per side. Place tortillas in a tortilla warmer with lid as you cook them. Let them sit for 3 minutes when you are all done.
- When ready, take one warm tortilla at a time and roll it as tight(really tight) as possible without tearing the tortilla. Wrap and loosely tie with one piece of twine or thread so it does not come open. Place codzitos on a wire rack and let them dry for 24 hours, uncovered.
- Prepare the Chiltomate salsa as directed. Or prepare your favorite salsa recipe. After 24 hours the Codzitos should be pretty firm and hard. If they still feel soft, they need to dry out just a little longer.
- When ready, preheat 1 cup of oil in a skillet to medium heat for 5 minutes. Remove all of the twine or thread from the Codzitos. Fry, in batches, in preheated oil for 2 minutes or until golden and crispy on both sides.
- Place fried Codzitos in a bowl lined with paper towels, in a standing position. This will allow any excess oil to run out. You can keep them warm in a low temperature oven. To serve, place the Codzitos on serving platter or plate. Ladle on warm or room temperature chiltomate salsa over the top. Garnish with generous amounts of crumbled queso fresco(or cotija) and a little fresh cilantro. Yields up to 4 servings as an appetizer.