Tired of the same old hard shell tacos? Turn your Taco Tuesday upside down with these easy to make, crispy taquitos. No need to stink up the house with a deep fryer, these taquitos develop their crispiness in the oven, making them a healthier option than their fried counterparts.
From poultry to beef or even vegetarian, the taquito filling can be made to suit your particular culinary desires. You can use ground chicken, turkey or beef, or if you want more texture, use pulled chicken or beef. If using beans, you can skip ahead a few steps and go straight to filling and rolling the tortillas.
For the meat version, you’ll start by cooking your choice of protein in a hot skillet. Once your protein is fully cooked and looking all nice and brown, add in 2 tablespoons of taco seasoning and if you’re feeling spicy a tablespoon of chipotle pepper in adobo sauce.
Get that goodness incorporated and then add in some enchilada sauce and 1/4 cup of water and allow the mixture to simmer and thicken. While the filling is simmering away, heat the corn tortillas to make them pliable, so they don’t split when you roll them. Nobody wants a taquito without any filling.
To heat the tortillas, either put them in the microwave for 20-30 seconds or if you have a gas top stove you can heat them over the open flame. Using the gas top stove, you can create the beautiful blackened bits on the tortillas. Don’t be upset if you don’t have access to gas, the taquitos will still be delicious!
When the filling has thickened; you have a decision to make…do you want a creamy filling or stay the healthier route. If you’re feeling creamy, stir in 1/4 cup of sour cream into the filling mixture.
Now, let’s get rolling! Rub a small amount of olive oil on each side of the tortilla and spoon about 2 tablespoons of the filling onto the middle of the tortilla. Sprinkle with shredded cheese (I used queso fresco & Monterey Jack) and roll up the tortilla placing it seam side down on a lined baking sheet. (I recommend a foil lined baking sheet for easy clean up.)
Keep on rolling until you’re out filling and then get the taquitos into the hot oven. Bake them for 10 minutes and then flip them and bake for another 5-10 minutes. The taquito flipping is an essential step to ensure adequate crispiness on all sides.
Now comes the fun part-digging in! Pair the taquitos with your favorite salsa, gaucamole, and or sour cream. Might I suggest my recipes for Cowboy Caviar, Clump Dip and Mexican Street Corn.
This taquito recipe is sure to be a hit for your next Taco Tuesday meal or Cinco de Mayo celebration. Like the recipe? Pin it!
Crispy Oven Baked Taquitos
Ingredients
Poultry or Beef Taquitos
- 2 tbsp Olive Oil
- 1 lb Ground Chicken, Turkey or Beef Or pulled chicken or beef
- 1 Yellow Onion diced
- 2 tbsp Taco Seasoning Packaged or Homemade
- 1 tbsp Chipotle Pepper in Adobo Sauce
- 1/2 cup Red Enchilada Sauce
- 1/4 cup Water
- 1/4 cup Sour Cream optional
- 2 cups Shredded Mexican Cheese
- 15-20 Corn Tortillas White or Yellow
Bean & Cheese Taquitos
- 1 can Seasoned Refried or Black Beans
- 1 cup Shredded Mexican Cheese
Homemade Taco Seasoning
- 4 tbsp Chili Powder
- 2 tbsp Cumin
- 1 tbsp Paprika
- 1 tbsp Salt or Seasoned Salt
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Dried Oregano
- 1 tsp Black Pepper
- 1 tbsp Corn Starch Optional-for thickening agent
Instructions
Poultry or Beef Taquitos
- Preheat oven to 425°F.
- Heat 1 tbsp olive oil in large skillet over medium high heat. When heated, add in diced onion and cook for several minutes.
- Add ground meat to skillet and cook until browned. (If using precooked, pulled meat, just heat through.)
- Decrease heat to a simmer. To meat mixture, stir in 2 tbsp taco seasoning and chipotle pepper. Mix in enchilada sauce and 1/4 cup water and simmer until thickened. Add sour cream if using.
- While the taquito filling is simmering, warm the corn tortillas in the microwave or over open flame on gas stovetop. If using microwave, heat for 30 seconds. For gas stovetop, heat for about 30 seconds or until lightly browned.
- Rub a small amount of olive oil on both sides of warmed tortilla. Spoon on about 2 tablespoons of meat filling into the middle of the tortilla and sprinkle on shredded cheese. Roll the tortilla and place on foil lined baking sheet with tortilla seam side down to prevent taqtuito from unrolling.
- Place filled baking sheet into the oven and cook for 10 minutes. After 10 minutes, flip the taquitos and cook for an additional 5-10 minutes until crispy and nicely browned.
- Serve warm with salsa, guacamole, sour cream or with my Cowboy Caviar, Clump Dip or Mexican Street Corn sides.
Bean & Cheese Taquitos
- Warm tortillas as above, rub both sides of the tortilla with olive oil and place 2 tbsp of seasoned refried or black beans in middle of tortilla, sprinkle with cheese and roll up and bake as above.
Homemade Taco Seasoning
- Mix all ingredients together and store in an air tight container. Use 2 tbsp of seasoning per 1 pound of meat.
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