Taquitos and tacos are two among the most popular foods favored by Mexican and American people. They share some similar features, causing eaters to mistake one of two.
In this article, we will provide you with some valuable insights to have a more in-depth overview of these two famous dishes.
- Origin: unknown, maybe from Mexico
- Wrapper: corn tortillas
- Shape & size: folded and short
- Fillings: limited
- Cooking methods: commonly deep-fried, toppings inside during frying
- Origin: controversial
- Wrapper: corn tortillas
- Shape & size: open and larger
- Fillings: diversified
- Cooking methods: commonly baked, toppings added later after baking the tortillas
Related: My favorite list of Mexican foods
Similarities Between Taquito & Taco
The origins of both these two recipes are unknown. Many people suppose these two dishes came from Mexico, which is still not confirmed yet.
However, the controversy about the origin of taquitos has not ended. While the dish is regarded by many as Mexican food, people argue that it was born in the United States.
Meaning of the name
Taquitos means “small taco” in Spanish, and that is what they are: delicious tiny snacks similar to folded tacos. So, many people classify them in the category of tacos.
Both 2 dishes require wrappers made from corn tortillas.
Taquitos vs Tacos: 3 Key Differences
Shape & size
A traditional taco commonly requires circular tortillas folded in half and topped with cheese, meat, chopped tomatoes, and onions. Meanwhile, the taquitos are not open. They are much smaller and shorter than tacos.
A taco is usually much larger so that you can sprinkle more toppings on top of it. In contrast, a taquito has a folded shape, which means that you cannot stuff them with as many additional garnishes like guacamole, sour cream, rice, and salsa as tacos.
Taquitos often involve deep-frying, while tacos need baking in a pan sprayed with cooking oil until golden brown. Therefore, fried taquitos are more crunchy than baked tacos. Next, top the pre-cooked ingredients over the corn tortillas then roll them up. Finally, deep fry the rolls and your taquito is done.
On the other hand, to make a taco, you need to bake the tortilla and add cooked toppings later.
How To Have A Meal Out Of Frozen Taquitos?
Too busy to have the time to prepare homemade meals every day? Here’s a simple weeknight supper option utilizing frozen taquitos. Firstly, you will need to prepare:
- Eight frozen taquitos
- Three tablespoons cheese sauce (any type)
- Three tablespoons guacamole (any type)
- Three tablespoons chili, canned or leftovers
- 1/2 chopped onion
- 1/2 head shredded lettuce
- 1 cup shredded cheddar cheese
- Four tablespoons salsa (any type)
- One large chopped tomato
- Oil for cooking
- Fry the taquitos in vegetable, peanut, or canola oil within 2 minutes until they develop golden brown. Don’t forget to have your oven preheated to 400F if you want to bake frozen taquitos. Remember to arrange them on a nonstick baking sheet, and then set the temperature within 10-15 minutes of baking. When finished, transfer 4 of them onto one plate.
- Top them with warmed chili, guacamole, and cheese sauce in layers. Warm these toppings in a saucepan on the stove or in the microwave.
- After that, top with shredded cheese, tomatoes, chopped onions, salsa, and chopped onions.
- Add a generous amount of shredded lettuce on top.
How to Fry Taquitos Without Them Falling Apart?
One of the most challenging aspects of making taquitos is keeping the tortillas from unrolling or falling apart during frying. Taking precautions helps avoid this problem during the preparation stage.
Roll up the taquitos until the tortilla covers the filling entirely, leaving the ends unclosed.
- Create an egg wash by combining one beaten egg with two tablespoons of water.
- Generously apply the egg wash to the interior of the tortilla’s flap with a pastry brush.
- Close the flap, forming a seal to prevent it from opening while cooking.
- Repeat with each one.
Arrange the rolled taquitos on a clean cutting board and let the seam side face down.
Drive a toothpick through the taquito until it meets the cutting board. The toothpick should be aligned with the tortilla rather than going all the way through the taquito. For optimal stability, use one toothpick at each end.
Lay the taquito’s seam side down on a frying pan with the toothpicks facing upwards. Fry them for 3-5 minutes, or until the bottoms turn golden.
Remove the toothpicks. With a set of tongs, grasp one end of the taquito and slip the opposing head with a spatula. Roll them to the opposite side with the sealed seam facing up, using the tongs and the spatula. Fry for 3-5 minutes, or until golden.
Cook the ends for 1-2 minutes each if preferred.