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 tried making them, but no matter what I did the tortillas kept cracking when trying to roll them.
Grab the tip of the tortilla, quick dip in frying oil, then roll up, skewer to ensure it stays closed, we used to do 3 per skewer at the place I worked. Good flautas or taquitos are great! I’m upset by this dish just because wtf do you do with a jalapeño slice ontop? Yes it’s pretty but just chop it up and add it to the insides so you can easily enjoy.
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 :)
Steam them somehow. wrap in a wet paper towel or 2, then microwave for a minute, and let them sit for couple of minutes. that should help a bunch.