Cooking: Taquitos

So I fancied cooking something a little different.  Something with a little spice.  Mexican to be specific.  I could have cooked chilli, fajitas or enchiladas but I’ve done that so many times!  In the end I decided to try something new and make taquitos!

For those of you that aren’t familiar with taquitos – A taquito or flauta, is a Mexican food dish usually consisting of a small rolled-up flour or corn tortilla filled with something like beef, cheese or chicken and then fried to make it crispy.  I think the method of cooking taquitos would depend on what type of tortilla you are using.   Today I used flour tortillas and so I baked them in the oven.  Perhaps the healthier option too?  I might have fried them if I had used corn tortillas.  I am certainly not an expert and welcome any suggestions on how to improve any of the recipes I post.


  • At least two types of cooked bean.  I used red kidney beans and black eyed beans.
  • One small carton of passata
  • Tomato puree
  • Cumin
  • Chilli Powder
  • Smoked Paprika
  • Dried Thyme
  • Two Chicken Breasts (butterflied)
  • Cooking Oil
  • 8 Flour/Corn Tortillas
  • Garlic Paste
  • Salt
  • 250ml Chicken Stock
  • Cheddar Cheese
  • Mozzarella Cheese


It’s really pretty simple actually.  Not much different to making fajitas or enchiladas.

  1. First of all, drain the beans and fry over a medium heat until softened.  I think it works better if you crush them slightly in the pan with the back of a large spoon.
  2. In a separate pan, add the passata, a good squeeze of tomato puree and garlic paste, 2-3 teaspoons of cumin, thyme and chilli powder. 3-4 teaspoons of paprika and stir.  Season and adjust the spices to your own taste.
  3. Once the beans have softened add to the passata with the chicken stock and cover.
  4. In the frying pan used to cook the beans, add the chicken with a little oil and fry until cooked through and you are able to shred/pull the chicken.  Add to the passata and beans.  Leave to cook for 20-30 so that the sauce is reduced and the flavours are concentrated.  Add more stock/water if it becomes too thick.
  5. Microwave the tortillas for around 30 seconds to ensure they are subtle enough to work with.  Spoon a small amount of the filling onto the tortilla with a small amount of cheddar and mozzarella cheese.  Roll the taquito and place onto an oiled baking tray.
  6. Place onto the top shelf of a preheated oven (200-220 degrees celsius) and bake for 10-15 minutes.  The taquitos should be golden brown.  Be careful not to burn the,
  7. Alternatively, shallow fry the rolled taquitos in a small amount of oil until crispy and golden.
  8. Serve with accompaniments of your choosing, like Guacamole, Sour Cream or natural yoghurt.

You should just be able to put all of these delicious taquitos in the middle of the table with a few sides or dips and tuck in.  No need for a fork or knife just enjoy!  Let me know what you think.  If you’ve made something similar or just want to share some tips – I’m happy to hear them.  Always looking for ways to improve.


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Written by Tomos Newland-Jones @MrNewland66

8 thoughts on “Cooking: Taquitos”

  1. Its an OK recipe.. You could have fried off some onion with the beans and left our the tomato paste! I don’t think it was needed when you have passata. Also,no Chile De arbol ,chipotle or Morita chillies. Corn tortillas can be baked too.. They come out lovely!


    1. Thanks for the pointers. I haven’t heard of Chile de arbol actually. But the chilli can definitely be added if you want some extra kick. I did consider onion too. I guess the good thing about these is you can change them up a bit. Add a few extra things if you want. First time cooking these though. I’m no expert so I’m just learning! Haha


      1. Have you ever checked out Jamaican food? If not, look at the Caribbean food tab on my page.. Ackee and Saltfish,Hard Food, proper Rice and Peas just to name a few..


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