01 -
Heat 2 tablespoons of vegetable oil in a large pan over medium heat. Add diced roma tomatoes, onion, and garlic. Sauté for 3-5 minutes until softened.
02 -
Add ground cumin, smoked paprika, salt, and black pepper to the vegetable mixture. Stir thoroughly to combine the spices with the softened vegetables.
03 -
Mix in shredded chicken and Mexican crema or sour cream until coated. Add the shredded cheese and stir until well distributed. Remove the pan from the heat and allow mixture to slightly cool.
04 -
Heat tortillas briefly by wrapping them in a damp towel and microwaving for 30 seconds, or quickly warming each tortilla on a hot dry skillet, to make them pliable.
05 -
Place approximately 2 tablespoons of the prepared filling onto the lower third of each tortilla. Roll tightly and set seam side down. Use a toothpick to secure, if needed.
06 -
In a large heavy-bottomed pan, heat 2-3 centimetres of vegetable oil to 180°C. Add several taquitos at a time, seam side down. Fry for 2-3 minutes per side until golden and crisp. Avoid overcrowding the pan.
07 -
Remove taquitos from the oil and place on a wire rack or paper towel-lined tray to drain excess oil. Serve hot with desired toppings such as guacamole, salsa, crema, lettuce, tomato, cilantro, and crumbled cotija cheese.