Little tidbit. Do you know the difference between a taquito and a flauta? Taquitos are made with corn tortillas, and flautas with flour. Didn't know that!!
One part that I actually kinda hate about writing out recipes is a recipe can be SO limiting! When it comes to taquitos, I don't like a recipe! I like to mix up a large bowl of whatever I think will taste good and try it out. Usually it works! Sometimes, not so much..haha. These are my two favorite combinations. Don't let them limit you, though! You can go wiiiild with taquitos. Hand held excellence, baby!
4 cups shredded chicken
1 to 2 cups salsa
1/2 cup corn
1 1/2 cup cooked rice ( I usually use brown )
2 cups shredded cheese (I like pepperjack or mozarella)
2 tsp cumin
1 tsp pepper
1 tsp salt
1 tablespoon diced green chiles
1lb ground beef, cooked and seasoned with taco seasoning
1 can refried beans
1 can black beans, drained and rinsed until water is clear
1 to 2 cups rice
2 cups shredded cheese ( I usually do cheddar with the beef)
Mix all filling ingredients in a large bowl. Have a large stack (at least 40) of small corn tortillas handy by a griddle. Lightly spritz tortillas with olive oil and heat both sides until warm. If you can't roll them without them cracking, they aren't warmed enough. Proceed to place 2 or so tablespoons filling on each corn tortilla and roll tight, placing seam side down on cookie sheet. Bake at 350 until crisp and lightly browned, about 15 minutes.
These freeze amazingly so when I do make them, it's a process of about 70 or so taquitos. After they are cooled, I put them in quart size freezer bags and write beef or chicken on them so I know which to grab for whom. (beef for Aerro, chicken for Avoni) Best reheated on 350 in the oven!
Next time I make these, I'm so going shredded beef ones...and maybe a shredded pork version, too! Some day I will get brave and do a fish taquito, too. =)