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.
Just a tip for leveling up that rice.
Throw the dry rice in a skillet and give it a little oil enough to coat, then gently fry/toast it until golden and fragrant. Then cook it will maybe half a cup less water. Also, sofrito is a beautiful thing in rice.