Tacos dorados

Tam West

Crispy fried Mexican rolled tortillas, also known as "tacquitos", can be made with either flour tortillas or corn ones. There are no set rules with the fillings — so you can put anything you like inside. Ours are filled with barbecued chilli chicken. Traditional toppings include guacamole and sour cream and they're great dipped into tomato sherry salsa. You will need toothpicks for this recipe.

Ingredients

2 cups	Barbecue chilli chicken, cooked, recipe below (Main)
2 cups	Rice, steamed
3 Tbsp	Chilli sauce, or barbecue sauce
10 medium	Flour tortillas (Main)
1 ½ Ltr	Vegetable oil, for deep frying

Barbecue chilli chicken

8	Boneless chicken thighs, cut into 5cm strips (Main)
2 Tbsp	Olive oil
2 tsp	Smoked paprika
1 tsp	Ground cumin
1 tsp	Ground coriander
2 cloves	Garlic, finely grated
1 tsp	Celery salt
2 Tbsp	Lime juice

Directions

1. To make tacquitos:Finely dice the cooked barbecued chilli chicken (instructions below) and mix with rice. Add chilli sauce. Place two tablespoons of chicken mix in a line across the tortilla.
2. Wrap tightly and use two toothpicks to stop the tortilla from unrolling. Do not fold over or seal the ends. Place oil in a deep sided saucepan and heat to 175C.
3. Cook two or three tacquitos at a time. Use tongs to feel when they are crisp and golden, remove and drain on paper towels.

Barbecued chilli chicken

1. Place chicken, oil, spices, garlic, salt and lime juice in a bowl. Mix well then place in fridge to marinate for 4 hours, or preferably overnight.
2. Soak bamboo skewers in water for 30 minutes then thread on chicken. Heat barbecue to medium-high heat, cook skewers until caramelised and cooked through, 8-10 minutes.

More of Geoff's Mexican recipes for casual cook-ups for friends

• Mexican slaw
• Mango cucumber salsa
• Char-grilled prawns
• Radish and celery pickles
• Puerco pibil