This is my Mexican dish of choice, as it’s super quick, easy and delicious. I wish I could say that I learned to make taquitos while in Mexico drinking tequila and dancing around in a colorful sombrero. But the truth is that I got the idea for this recipe from our local Mexican place in Krakow.
The taquitos are deliciously creamy on the inside and crispy on the outside, even though they’re baked. The chipotle mayo can be used with everything, burgers, BBQ, salads or as a dip for chicken wings and onion rings. You name it!
Serves about 4 persons.
Taquitos, 12 pcs.
1/2 grilled chicken or 1 grilled chicken breast shredded // 350 g cream cheese, room temperature // 1 cup (2dl) grated cheddar cheese // 1/2 red onion finely chopped // 2 spring onions (scallion) chopped // handfull chopped cilantro // 1 tsp. chili powder // 1/2 tsp. garlic powder // 1/2 tsp. pepper // 1bs. lime juice
12 small corn tortillas // vegetable oil // sea salt
- Heat oven to 400 °f / 200 °c and line a baking sheet with parchment paper. Combine all the top ingredients in a bowl, stir until everything is coated with cream cheese.
- Microwave a few tortillas at a time for about 30 seconds, so they’re soft enough to roll without cracking. Place 3 tbs. of the mixture on the lower third of the tortilla, keeping it about 1 inch from the edges. Roll the tortilla and place it seam down on the baking sheet, not touching the others.
- Coat with oil, sprinkle with sea salt and bake for about 15 minutes until the ends are golden brown.
As you can see I left mine in too long. Also I couldn’t find the small corn tortillas so I had to go with the medium. They’re supposed to be a bit smaller than mine, so I ended up with only 7 this time.
2 chiles from a can of chipotle in abado sauce // 1 cup mayonnaise (2dl) // 2 tbs. sour creme // 2 tsp. lime juice // 1/2 tsp. salt
Mix all the ingredients together with a blender until smooth. Let it sit in the fridge for about 30 minutes before serving to let the flavors develop. If you can’t find the chipotle in abado sauce, use about 1 tsp chipotle powder.
5 medium tomatoes peeled and finely chopped // 1/4 red onion finely chopped // 1 clove of garlic minced // 2 tsp. lime juice // handful chopped cilantro // salt & pepper
Combine all the ingredients in a bowl, season with salt and pepper to taste.
2 avocados seeded and peeled // 1 tomato finely diced // 1/4 red onion finely chopped // 1 clove of garlic minced // 2 tsp. lime juice // handful chopped cilantro // salt & pepepr
Use a spoon to smash the avocado until it’s creamy, but there are still some chunks of the avocado left. Fold in red onion, tomato, garlic, cilantro, and lime juice. Season with salt and pepper to taste.
I usually serve the taquitos and the three dips together with sea salt tortilla chips topped with cilantro and finely chopped red onion.