I’ve been trying to be better about using my leftovers. I don’t know about you, but I can easily make a meal, have enough leftover for a few meals…but I get bored. I have a hard time eating oh let’s say turkey three days in a row. I mean there is only so many turkey sandwiches you can eat right?
Knowing that I should finish up the turkey my mom sent back with me when I last visited her. I thought I would serve it up in a pretty different way (for me any ways). I’ve never made taquitos before. A favourite neighbourhood restaurant here in Vancouver is Las Margaritas. We love their taquitos. So into the kitchen, rummaging into the cupboards and fridge looking to see what was on hand. It’s getting sparse since I am getting ready to head to Mexico for two weeks, so I wanted to make due with what I had…and I have to say, the result was tasty tasty! A yummy dinner with a side of guacamole and some salad.
2 -3 cups turkey shredded, obviously you could substitute with chicken
3 Tbsp water
3 Tbsp grated cheddar cheese
2-3 pinches Mexican chili powder
1 pinch cumin
salt and pepper
6 medium sized corn tortillas
vegetable or canola oil for frying (!)
6 toothpicks or small skewers.
- Mix turkey, water, cheese, cumin, chili powder, salt, pepper together.
- Take 6 corn tortillas and wrap them in a tea towel, place in microwave for 45 seconds to soften them for rolling. (NB if you don’t do this step, like I forgot to do the first time, you crack your tortillas and they don’t stay rolled up.)
- Place2-3 tablespoons of the mixture and place about an inch or two from the edge in a straight line.
- Roll into the shape of a cigar, secure into place with a tooth pick.
- In a large dutch oven, cover the bottom of the pot with about 1/2 inch canola oil – I couldn’t find my thermometer, so I heated for about 5 minutes on medium-high/high and then put a little piece of tortilla in the hot oil to see at what point it would be ready. To know, it will have browned.
- With metal tongs, place 3 tortillas across the bottom of the pan, rotate/roll them over, allowing 2 minutes per side. Watch it carefully you don’t want the oil to smoke and burn it.
- Remove taquitos after 4-6 minutes to a plate covered with a paper towel or two.
- Season taquito with a little chili powder and salt (optional, but if you choose to do this be sure to do it when fresh out of the oil)
- Allow oil to return to temperature, and repeat process with remaining 3 taquitos.
- Serve with fresh guacamole.