Taquitos and salsa or taquitos and guacamole, are probably the most popular dish I make. In this case I make them with chicken but you can put almost anything into a taquito. When I am having vegetarians as guests, I make them with refried beans.
No matter what I put into taquitos everybody raves!
6-8 corn tortillas
1 cup of shredded chicken breast (for example, from a soup you have made)
1/3-1/2 cup canola oil
Warm up the 6-8 tortillas in the microwave oven for one minute.
Keep the tortillas warm in a tortilla warmer or in between two dry kitchen towels.
Take one tortilla at a time and fill it with a little more than a tablespoon of shredded chicken. Roll it up tightly and you now have a taquito.
Hold each taquito together by putting two toothpicks through them, and then place one next to the other on a flat surface.
When you have finished rolling all of the taquitos, place canola oil into a frying pan large enough to hold all 8 taquitos.
Heat the oil over medium heat for about 5 minutes, and using a pair of tongs, place each taquito into the hot oil, leaning one up against the next.
Allow the taquitos to fry for about 5 minutes, or until they become crisp and golden. Taquitos will now hold their rolled up shape so that you may remove the toothpicks and turn them over so that they fry for another 5 minutes on the other side.
Remove each taquito from the oil and place on a paper towel so that excess oil is absorbed. When you have removed all of the taquitos pat them gently on their top side to absorb that excess oil as well.
Taquitos are the perfect party food, so If you are planning a party, you can make a large batch ahead of time, and freeze them.
Just defrost the taquitos in the refrigerator, the day before you want to serve them, and heat them in a 300 degree oven for about 30 minutes, so that they regain their crisp texture.