This is a favorite from Mexico in the Four Corners region, where Arizona, Colorado, New Mexico, and Utah meet at a point.  The four corners region has been influenced by Western European, Spanish Colonial, Native American, and Latin American cuisine.  These crispy rolled and fried tacos are the perfect palate to showcase your favorite four corners salsa.

10-16-ounces cooked duck, goose, chicken, pork, steak or ground beef, flaked or chopped in small chunks
1 cup shredded Cheddar cheese or Mexican queso fresco or a combination of both
2 teaspoons southwest seasoning 
12-16 fresh corn tortillas

Salsa, as dip, optional (we like tomatillo salsa for this recipe)

Watercress salad, as topping, optional

Sour cream, as dip, optional


Pour 1/4 cup oil into a small skillet and get it warm over medium-low heat. Throw in one tortilla at a time. Cook them literally for about 10 seconds per side. You just want to get them warm, flexible, and coated in oil.

Then, using tongs or maybe a spatula, transfer them to a clean surface, put two tablespoons of your preferred filling directly in the middle, and roll it up.

Don’t worry if some of the filling falls out the ends. That’s to be expected. Assuming your tortilla is nice and flexible, they should roll up nicely.

Put the rolled taquito seam-side down on a baking sheet. Continue until you have them all done!

You want to bake for about 20 minutes at 350 degrees Fahrenheit. The longer you cook them the more crispier they will get.

p.s. If you live in Denver, the best homemade tortillas can be purchased at:

Tortilleria Cuauhtemoc

1550 S Federal Blvd, Ste P

Denver, CO 80219

(303) 934-2690