Mix your masa harina, flour, baking powder, salt, cumin, and paprika in a large bowl. Stir in the melted butter and egg until you get a soft dough that holds together. Don't overmix — you just want everything combined. The dough should feel slightly tacky but not sticky enough to stick to your hands.

Divide the dough into 12 equal pieces and roll each one into a ball. Place a ball between two pieces of plastic wrap and flatten it gently with a flat-bottomed glass or tortilla press into a thin circle about 4 inches across. This takes maybe 20 seconds per piece, I promise.

Combine your shredded chicken, mozzarella cheese, and cilantro in a small bowl. Spoon about 2 tablespoons of filling onto each dough circle, staying about an inch from the edges. You'll hear the filling sizzle slightly as you work — that's how you know the cheese is gonna get melty and perfect inside.

Roll each filled circle tightly from one end, pressing gently so it stays sealed. Place them seam-side down on a parchment-lined baking sheet. Mine always stick slightly at first and that's totally fine — just give them a gentle wiggle to loosen them.

Brush each taquito lightly with olive oil on all sides. Space them about an inch apart so they bake evenly. Bake at 375°F for 22-25 minutes until they're golden brown on the outside and holding their shape perfectly.

When your kitchen smells like toasted corn and melted cheese with a hint of cilantro, they're basically done. Check that the bottoms are golden and crispy by lifting one slightly with a spatula. Let them cool for 2-3 minutes before serving — they'll firm up a bit more as they cool.

Serve warm with your favorite dipping sauce. These are best eaten the same day they're baked, but honestly, I've eaten leftover ones cold straight from the fridge and nobody's complaining about that either.