These Taquitos Are an All-Night Breakfast of Champions
nytimes.comThe taquito! It’s a tiny dream in a tortilla — simplicity incarnate, endlessly amenable. Hardly as ubiquitous as its sibling the taco, and slightly less elaborate than the sauced enchilada, it can come smothered in queso fresco and lettuce, if that’s how you’d prefer it, or unadorned in a paper wrap, or spread atop smoking pastel plates.
Recipe: Chorizo Taquitos Also known as tacos dorados or rolled tacos, taquitos — “little tacos” in Spanish — typically consist of a tortilla (most commonly corn, though sometimes flour) wrapped around a protein base and either pan- or deep-fried.
Its many iterations vary across regions and seasons. You could stuff yours with shredded chicken or beef, or opt for refried beans and diced avocados.
The dish evokes time and place. Though its roots might be attributed to the Mexican flauta, the taquito’s origins are varyingly tied to early-20th-century California.
