Taquitos

There’s something comforting about a batch of homemade taquitos. This version is simple, allergy-friendly, and full of flavor. Once rolled and baked, they’re golden and crisp - ideal for weeknights, gatherings, or anytime you want a shareable dish that’s safe for everyone. Serve them with simple sides or dipping sauces for a meal that feels special without being complicated.

Serves: 6 | Time: 1 hour

Ingredients

• 1/2 cup cooking oil (canola, avocado, etc.)

• 24 gluten-free corn tortillas

• 1 1/2 - 2 lbs barbacoa

Instructions

1. Preheat oven to 425°.

2. Line a baking sheet with parchment paper or silicone baking mat.

3. Fry the tortillas. [1]

   1. Add about 1 Tbsp oil to a large skillet and heat on medium-high.

   2. Add three corn tortillas and flip to coat both sides in oil.

   3. Lightly fry the tortillas for 2 minutes per side, or until golden brown.

   4. Remove from heat and begin assembling taquitos (step 4).

   5. Repeat for each tortilla.

4. Assemble taquitos.

   1. Tightly wrap 2-3 Tbsp of meat in a fried tortilla.  

   2. Place on prepared baking sheet seam down.

   3. Repeat for each taquito.

5. Bake for 15-20 minutes or until golden and crisp.

6. Serve and enjoy!

Notes

[1] This step is important to prevent the corn tortillas from tearing during assembly.