Turkey Taquitos (Taquitos de Pavo)
What do you do with leftover turkey? Easy! Prep taquitos and serve them with creme fraiche and a favorite salsa. These taquitos are addicting and once you have one, it’s hard to stop. They’re the perfect finger food -- tasty, crunchy and ohhhh so good!
A taquito, Spanish for "small taco,” is a Mexican dish that consists of a small rolled-up corn tortilla that contains filling, including beef, chicken, turkey, beans, cheese or vegetables.
The filled tortilla is then crisp-fried or deep-fried. The dish is often topped with condiments such as Mexican crema, guacamole and savory salsas.
The first thing you’ll need to make turkey taquitos is cooked shredded turkey. You can use leftover Thanksgiving turkey, rotisserie chicken, whatever you have on hand is great.
- 3 cups cooked shredded turkey
- 1/2 yellow or white onion, diced
- 2 roma tomatoes, diced small
- 3 garlic cloves, minced
- 1 tsp cayenne pepper
- 1/2 tsp ground cumin
- pinch of oregano
- salt and pepper to taste
- 18 small corn tortillas
- oil for frying and sautéing (extra light olive oil works great)
- toothpicks
Heat 2 tablespoons of olive oil in a medium saute pan and add diced onion, diced tomatoes and a little salt and pepper. Stir and cook for 5 to 7 minutes. Add minced garlic and cook until fragrant - around 30 seconds. Add the turkey, salt, pepper, cayenne pepper, cumin and pinch of oregano. Stir until combined and the meat is warm to the touch.
Warm corn tortillas on a hot comal, skillet or the microwave until tortillas are pliable.
Lay out the tortillas on a flat surface and divide the turkey mixture among the 18 tortillas. Roll up each tortilla tightly and secure with two toothpicks - one on each side.
To fry the taquitos, heat 3/4 inch of oil in a deep pan to 350 degrees F. Add 3-4 taquitos and fry until crisp and golden brown (about 3 to 5 minutes). Repeat with remaining taquitos.
Remove toothpicks, then serve taquitos topped with Mexican crema or sour cream, guacamole and a favorite savory salsa.
