Crispy Cheese Taquitos in the Asanebo Style

Ingredients

• 6 small corn tortillas (about 15 cm in diameter; warmed to soften them)
• 150 g grated melting cheese (for example, Monterey Jack, Oaxaca, mozzarella, or a blend)
• 1 egg (beaten; estimated amount for sealing the taquitos, if used)
• 500 ml vegetable oil (for frying; the amount absorbed will be considerably less)
• salt (to taste, if the cheese is not salty enough)

Steps

1. 1

   Warm the corn tortillas in a dry skillet or in the microwave until flexible. Keep them covered with a clean cloth so they do not dry out while you work.

2. 2

   Place approximately 25 g of grated cheese in a line near the lower edge of each tortilla. Add a pinch of salt only if needed.

3. 3

   Roll each tortilla tightly around the cheese, forming a narrow cylinder. Place the taquitos seam-side down so they do not open; if desired, lightly brush the seam with beaten egg to help seal it.

4. 4

   Heat the oil in a deep skillet to about 175 °C. The oil should be hot but not smoking; a small strip of tortilla should sizzle when added.

5. 5

   Add the taquitos in batches, seam-side down. Fry them for about 2-3 minutes per side, turning them carefully, until golden, firm, and very crispy.

6. 6

   Remove the taquitos with tongs or a slotted spoon and drain them on paper towels or a wire rack. Serve immediately, while the cheese is still melted and the coating is crisp.

Notes

The post and audio do not include quantities or complete instructions. This extraction is an approximate reconstruction based solely on the title, description, and mention of “cheesy taquitos”. For an oven-baked version, place them seam-side down, lightly brush them with oil, and bake at 220 °C for about 12-15 minutes, until golden.

Nutrition per serving

• appetizer
• snack
• Mexican
• vegetarian
• crispy
• fried
• cheese