Shredded lettuce, Mexican crema, and your favorite salsa,for serving
Instructions
In a large bowl, combine the masa harina and salt. Stir in the water and oil until a dough forms.
Using your hands, knead the dough until it fully comes together and all the water is absorbed about 3 minutes. To make sure it’s ready, grab a small piece and roll it into a ball. Press down on it with a finger. If the edges of the dough crack, the dough is too dry. If the dough sticks to your skin, it’s too wet. Add more water or masa harina as necessary.
Divide the dough into 8 equal portions, then roll each into a ball. Cover them with a clean damp cloth or plastic wrap to keep the dough moist while you press and cook the dough.
Press and flatten each ball of dough into a circle using a tortilla press. Fill each with 2 tablespoons of shredded cheese and 2 tablespoons of shredded chicken. Fold one side over and press the edges together to secure it shut.
Pour enough oil into the bottom of a deep skillet or frying pan so that the oil reaches halfway up the taquitos. Heat the oil over medium-high heat to 350°F. To test, drop a small piece of tortilla in the oil. If it sizzles, it's ready.
Cooking in batches of 2, fry for about 1½ -2 minutes, flipping halfway through, until golden brown on both sides. Transfer them to a large baking sheet lined with paper towels to soak up any excess oil.
Serve immediately with shredded lettuce, Mexican crema or sour cream, and your favorite salsa.