Taquitos, tacos dorados, rolled taco, or flauta is a Mexican recipe that typically consists of a small rolled-up tortilla that contains filling, including beef, cheese or chicken. The filled tortilla is then crisp-fried or deep-fried. The dish is often topped with condiments such as sour cream and guacamole.
They are great for a snack, dinner, or family gatherings. Cook these Green Chile Chicken Taquitos for your family and friends and you will have them doing the Happy Dance.
Green Chile Chicken Taquitos
- 15 Flour Tortillas uncooked
- 4 cups Chicken shredded
- 1 cup Onion chopped
- 1 cup Bell Pepper cored and chopped
- 2 cloves Garlic minced
- 1 tsp Smoked Paprika
- ½ tsp Ancho Chile Powder
- 4 oz Green Chiles drained
- 1 cup Sweet Corn
- ½ cup Mexican Blend Cheese
- Salt and Pepper to taste
- Heat a skillet over medium heat and add a drizzle of olive oil. Sauté the onions and bell peppers until tender before adding the garlic and cooking until fragrant.
- Add in the chicken and cook until heated through. Reduce heat to medium-low and add the spices, corn, cheese and green chiles. Remove from the heat and toss to coat.
- Heat another skillet with 1/2” of oil over medium heat. While it heats up, fill each of the tortillas with the chicken mixture. Roll tightly, then set aside seam side down.
- Fry the flautas until golden brown on all sides and place on a wire rack to drain the excess oil. Garnish with sour cream, pico de gallo and guacamole.
History of the Taquito
The taquito or small taco was referred to in the 1917 Preliminary Glossary of New Mexico Spanish, with the word noted as a “Mexicanism” used in New Mexico. The modern definition of a taquito as a rolled-tortilla dish was given in 1929 in a book of stories of Mexican people in the United States aimed at a youth audience, where the dish was noted as a particularly popular offering of railroad station vendors. Taquitos were referred to, without definition, in a 1932 issue of the Los Angeles School Journal.
Two Southern California restaurants are often given credit for their roles in the early development of the taquito. Cielito Lindo was founded by Aurora Guerrero in 1934 and located on Olvera Street in Los Angeles. Guerrero’s daughter used her taquito recipe in opening chain restaurants in Los Angeles, and soon competitors were selling similar dishes.
In San Diego, what would become El Indio Mexican Restaurant began selling taquitos during World War II, when tortilla factory owner Ralph Pesqueria, Sr., was asked by workers at the Consolidated Aircraft Company factory across the street for a portable lunch item. Pesqueria, who used a recipe developed by his Mexican grandmother, has claimed credit for introducing the word “taquito” for the dish.
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