Categories: November2010, Thanksgiving, tex-mex, turkey
Ingredients
- 2 cups plus 1 tablespoon vegetable oil
- 1/2 white onion, finely chopped
- 1 clove garlic, minced
- 1 tablespoon minced jalapeno
- 1 1/2 cups shredded turkey
- 1 1/2 cups shredded jack cheese
- 1/2 cup Mexican-flavored canned tomatoes, drained and chopped
- Kosher salt and freshly ground black pepper
- 18 white or yellow corn tortillas
- Serving suggestion: Serve with Cranberry Salsa, recipe follows
- Special equipment: toothpicks
Directions
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Sweat the onion, garlic, and jalapeno in a saute pan with 1 tablespoon of vegetable oil. Remove from the heat and add to a large bowl. To the bowl, add the shredded turkey, cheese, tomatoes and season with salt, and pepper, to taste. Mix the ingredients thoroughly.
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Warm the tortillas in the microwave for 10 seconds so they are pliable.
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Fill the tortillas with a tablespoon of filling and roll into a thin taquito, securing with a toothpick. Keep the taquitos covered with a damp towel before cooking otherwise the corn tortillas will dry out and crack. Heat 2 cups oil in a straight-sided pan to 350 degrees F. Place the taquitos in the hot oil in batches and shallow fry until crisp, rolling to cook all sides, about 3 minutes.
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Drain the taquitos on paper towels and salt. Remove the toothpicks before serving.
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Cranberry Salsa
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1/2 cup canned whole cranberry sauce
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1/4 cup chopped fresh cilantro leaves
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Zest and juice of 1 lime
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1 jalapeno, coarsely chopped
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1/2 white onion coarsely chopped, covered and microwaved for 1 minute
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1/4 cup diced red bell pepper
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1/4 cup diced green bell pepper
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1/2 cup Mexican-flavored canned tomatoes, drained and chopped
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Kosher salt and freshly ground black pepper
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Place the cranberry sauce, cilantro, lime zest, lime juice, jalapeno pepper, onion, red pepper, green pepper, tomatoes, and salt, and pepper, to taste in a food processor and pulse until blended, but still chunky. Serve with Turkey Taquitos.