This is the recipe I share the most with my friends when they ask me about meal planning for the week. It is a great and satisfying dinner that can be easily warmed up for lunch the next day. The taquitos, once cooked, can also be frozen and warmed up in a toaster oven or in a skillet with a little bit of oil in just a few minutes. They are a life-saver on those nights when you’re pulling up blanks for dinner. The recipe calls for frying, but feel free to bake them with drizzled olive oil and salt. Just make sure to heat up your tortillas first before assembling each taquito, to make it more pliable. I enjoy these topped with either our guacamole, mole coloradito, bean paste, or sometimes a mixture of these. It calls for shredded cabbage on top, but feel free to use any greens you have in your fridge instead. They’re also great to make for game-day parties with a tomatillo salsa and a little bit of crumbly cheese.
Bring a comal or cast-iron skillet to high heat and, one by one, heat up the tortillas until soft and pliable. This should take a minute per side or less.
As the hot tortillas are coming out, add 2 tablespoons of picadillo to the center of each tortilla and tightly wrap it up. Use a toothpick or two to pierce the tortilla together and hold it in place.
Heat the vegetable oil in a large skillet over high heat (see Tip). Once hot, lower the heat to medium and add the taquitos in batches of three or four at a time. Fry on both sides until golden brown. Use tongs to flip the taquitos over so both sides cook equally. Continue this process until all the taquitos are fried. Drain the taquitos on a large plate lined with paper towels to absorb any extra oil. Serve immediately with cheese, crema, guacamole, and minced cabbage.
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