One of the things I deeply miss about living in California is unlimited access to rolled taquitos. They don’t exist in my area of The South even at the best of Mexican places.
I got up today on a mission and took half a rotisserie chicken and some corn tortillas and wrapped everything up and put them in the chest freezer to be ready for dinner time deep frying. I wanted this to be as close to the real thing as possible so I made way too much guacamole and got some cotija cheese in advance for this. The cheese isn’t perfect. The proper cheese has chili paste coating the rind. But this will do.
No, there is a special kind of cotija with chili paste on the rind. It’s used on San Diego Roberto’s style rolled tacos. I don’t know the name of it. I wish I did.
I can’t eat the boxed ones. They use the absolute lowest quality tortillas and don’t crunch right. And that’s before we even get to the filling.