Taquitos

Let’s make it.

1. 1

   Mix the pico de gallo.

   Combine the diced tomato, red onion, jalapeño, lime juice and cilantro in a bowl. Season with a pinch of salt and set aside while you make the taquitos.

2. 2

   Warm and roll.

   Warm a few tortillas at a time in a dry skillet over medium heat for about 20–30 seconds per side, until flexible. Keep the rest wrapped in a clean kitchen towel. Divide the cheese into ten portions for 6-inch tortillas or twenty smaller portions for 4-inch tortillas. Place the cheese near one edge, leaving space at both ends, then roll snugly. Use shorter cheese strips in the smaller tortillas. If needed, secure each roll with a wooden toothpick.

3. 3

   Shallow-fry in batches.

   Heat the canola oil in a heavy skillet over medium heat, adding enough for a shallow layer about ⅛ inch deep. Aim for about 350°F. Add a few taquitos seam-side down without crowding and cook for about 1–2 minutes, until the seam holds and the bottom is golden. Turn carefully with tongs and continue cooking until crisp around the outside and the cheese is melted, about 3–5 minutes total per batch. Adjust the heat and replenish oil as needed between batches.

4. 4

   Drain and serve.

   Transfer to a paper-towel-lined plate or a rack and sprinkle lightly with salt while hot. Remove every toothpick before serving. Spoon the pico de gallo over the taquitos or serve it alongside, leaving excess tomato liquid in the bowl.