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Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Tacos » Codzitos~ Crispy Taquito Appetizer

Codzitos~ Crispy Taquito Appetizer

April 3, 20164 Comments

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When I first came across this recipe online, I was not sure. But considering that is was chef Yuri de Gortari, I knew I would love the recipe. 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.

codzitos plated

If preparing homemade corn tortillas is not your thing,

Look for organic corn tortillas at your larger grocery stores. The ingredients should read organic corn, lime and water.

https://animoto.com/play/X4cc1mD5SmETwNa4ehixFg
Codzitos on a Mexican platter garnished with crumbled cheese and salsa

One way or another I will make it work!

 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. Homemade tortillas that are still warm work great! Place them seam side down and close together. No twine needed!

Codzitos on a platter with salsa and crumbled cheese

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!

Collage of Codzitos being prepared step by step

Great appetizer and even tasty as a meatless dish. Chiltomate Salsa and Queso Fresco are so delicious together.

Codzitos wrapped in cooking twine ready to dry overnight

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!

Codzitos dried out after I removed the cooking twine

Hardest part of this recipe is finding that good corn tortilla! This was after I removed the twine.

The rolled tortillas above are homemade tortillas that I rolled while they were still warm. Place them seam side down, side by side. Let them dry overnight on the counter.

Codzitos in an oval Mexican dish garnished with salsa, onion and avocado

For this batch of Codzitos, I sprinkled on some Tajin(chile limon powder) as soon as they came out of the oil. Very tasty!

Chiltomate Salsa Pinterest image

 So tasty!! Salsa recipes!

salsa de chiltomate

There must be salsa!

 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. Sometimes they are filled with a simple mashed potatoes. They are called tacos de aire(air tacos), Lol! 

Codzitos on Mexican platter garnished with salsa, crumbled cheese and cilantro
enjoying codzitos

Codzitos

It's about learning. Learning traditions and techniques from the hundreds and hundreds of delicious dishes of Mexican Gastronomy. You will be surprised on how much you will enjoy these!
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Course: Appetizer
Cuisine: Mexican
Prep Time: 25 minutes minutes
Cook Time: 5 minutes minutes
Resting Time To Dry Out Tacos: 1 day day
Total Time: 1 day day 30 minutes minutes
Servings: 4 Servings

Ingredients

  • 12 corn tortillas
  • Chiltomate Salsa see link below
  • Crumbled queso fresco
  • Cilantro
  • cooking twine or thread to wrap around tortillas
  • Oil for frying

Instructions

  • 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.

Notes

The codzitos can be prepped ahead of time and kept frozen until you are ready to fry them. The key is finding a good quality corn tortilla. If using freshly made corn tortillas, roll them while they are still warm. But know that the longer you let them sit, the more dried out they will become and they could tear.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!
Pinterest image title of codzitos with header

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Filed Under: Appetizers~Botanas, Flautas-Taquitos, Tacos, Traditional Mexican Recipes Tagged With: Chiltomate Salsa, Codzitos, Tacos, Taquitos, Traditional Mexican Recipes, Yuri de Gortari

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Reader Interactions

Comments

  1. lori

    April 6, 2016 at 8:46 am

    Can you share what brand of tortillas worked well for you? These look amazing!

    Reply
    • Sonia

      April 7, 2016 at 7:44 am

      Hi Lori, I actually like the super value brand that is from Walmart, believe it or not. I think La Mission may also have a soft corn tortilla that would work well.

      Reply
  2. Veronica Cervera (@LaCocinaDeVero)

    April 9, 2016 at 11:50 am

    Mmmm. I have to try them with the cold beer that I got for this weekend 😉

    Reply
    • Sonia

      April 9, 2016 at 8:35 pm

      La combinacion es rico Vero! Saludos amiga!

      Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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