Taquitos. Flautas y Tacos Dorados

• Tweet
• Pin It

In Mexico, taquitos are also called flautas or tacos dorados (fried).  Flauta is the spanish word for flute. Whatever they’re called, taquitos are a fun food.  Traditional US Mexican restaurants usually offer chicken or beef but, in Mexico you’ll find additional fillings like tuna, shrimp, carrots, beans, potato.  Be inventive with your little bundles of fillings or try my fillings of  potato and zucchini, the other, salmon and carrot.   Let’s get started.

 

 

Ingredients

Potato Zucchini Filling  – 18 to 24 taquitos

 

1/2 lb Zucchini diced 1/4-inch cube

1/2 lb potato diced 1/4-inch cube

1/2 cup chopped cilantro

1/2 cup chopped scallions 1/4-inch

1 cup shredded Jack cheese

Optional – minced Serrano or Jalepeno pepper to taste.

1-2 tablespoons olive oil, extra virgin

Salt

Pepper

18-24 corn tortillas (Thin ones fry crispier –  use Guerrero brand if available)

Canola or vegetable oil for frying.

 

Salmon Filling  – 8 taquitos

 

1/2 lb fresh Salmon

1/3-cup fresh chopped carrot 1/4-inch cube

1/3 cup chopped fresh cilantro, (or dill, oregano, basil or thyme)

1/3 cup chopped scallions 1/4-inch

1 tablespoons olive oil, extra virgin

Salt

Pepper

8-10 corn tortillas (Thin ones fry crispier  –  use Guerrero brand if available)

Canola or vegetable oil for frying.

 

Potato / Zucchini Filling Preparation

Boil 2 quarts of salted water (save and reuse water for the potatoes), turn off the burner and blanch the zucchini for 3 minutes.  Transfer and immerse the zucchini to a bowl of ice water, drain and pat dry.  Cook potatoes for 4 minutes  in boiling water, drain, cool and pat dry.

In a bowl,  combine zucchini, potato, cilantro, scallions and cheese.   Add the olive oil a little at a time while gently folding together all ingredients (this helps the ingredients to stick together for easier filling) then salt and pepper to taste.  The filling can be prepared and refrigerated a day ahead.

 

 

 

Salmon / Carrot Filling Preparation

Steam the salmon for 5 minutes or until the salmon can be flaked easily.

Cool and remove skin then flake it with fork to about 1/4-inch size.
In a bowl combine salmon, carrots, cilantro and scallions.  Add olive oil a little at a time while gently folding all ingredients (this helps the ingredients to stick together for easier filling) then salt and pepper to taste.  The filling can be prepared and refrigerated a day ahead.

 

 

Rolling the Taquito

Using a comal (go here) or pancake griddle, heat a tortilla on each side sufficiently to make the tortilla pliable so it’s easy to roll.  Set the tortilla on a plate, place a heaping tablespoon of filling on the tortilla about 1 inch from the edge, spread the filling horizontally and roll the tortilla as tight as possible.  Lay the taquito, seam down, on a tray.  It’s ideal to let the taquitos dry out about 2-4 hours before frying because the less water moisture the crispier they keep after frying.

In large skillet, heat 1/2 inch of canola oil to 350 degrees F.  Frying in batches, add the rolls to the hot oil, placing them seam-side down. Fry until golden brown, about 2 minutes, and turn to cook the other side until golden brown.  Remove and drain on paper towels and lightly salt while still hot.

 

Serve with Guacamole and your favorite salsa.

 

Subscribe to email notifications for new posts HERE.  And I look forward to your comments below.

 

• Tweet
• Pin It