One of the things I deeply miss about living in California is unlimited access to rolled taquitos. They don’t exist in my area of The South even at the best of Mexican places.
I got up today on a mission and took half a rotisserie chicken and some corn tortillas and wrapped everything up and put them in the chest freezer to be ready for dinner time deep frying. I wanted this to be as close to the real thing as possible so I made way too much guacamole and got some cotija cheese in advance for this. The cheese isn’t perfect. The proper cheese has chili paste coating the rind. But this will do.
I really ought to make my own taquitos instead of just microwaving them from a box… Those look so damn good.
Also: Cojita is supposed to have chili in the rind? I would like to have some like that. The kind I buy doesn’t even have a rind. Or were you talking about a different cheese? If so, do you know what it’s called?
I tried making them, but no matter what I did the tortillas kept cracking when trying to roll them.
I just heated them for 40 seconds in a hot pan until they had some flex. But it really matters what kind of corn tortilla you use. Mission is crap. La Banderita, Guerrero work best. Homemade works but if you know enough to make them then you aren’t posting that comment :)
No, there is a special kind of cotija with chili paste on the rind. It’s used on San Diego Roberto’s style rolled tacos. I don’t know the name of it. I wish I did.
I can’t eat the boxed ones. They use the absolute lowest quality tortillas and don’t crunch right. And that’s before we even get to the filling.
Dude the plating on this is unreal. Looks amazing 11/10 well done. There’s a Mexican spot by my house where I HAVE to get the chicken flauta plate because it’s so damn good.
Pickled onion is good but not San Diego style. Unless I’m at Taco Bell or Jack in the Box I can’t stand lettuce on my Mexican food. But then those aren’t Mexican places.
