Turkey Taquitos
Photography Olivia Galletly.
A delicious and easy way to use up leftover turkey meat. Tortillas can be rolled up in advance and they’re best eaten straight after being fried. Serve with your favourite salsa and guacamole.
Serves: 12
INGREDIENTS
1 tablespoon olive oil
1 red onion, diced
2 cloves of garlic, crushed
2 teaspoons cumin seeds
1 teaspoon ground smoked paprika
1 teaspoon dried oregano
400-gram tin chopped tomatoes
4 tablespoons chipotle hot sauce
1 tablespoon brown sugar
200 grams shredded cooked turkey meat
12 x 10cm corn tortillas
100 grams cheddar cheese
¼ cup pickled jalapeños, roughly chopped
vegetable oil, to shallow fry
guacamole, salsa and fresh limes, to serve
METHOD
Heat the oil in a sauté pan and cook the onion until translucent. Add the garlic and cook for 1 minute. Add the cumin, paprika and oregano and fry for a further 2 minutes.
Add the chopped tomatoes, chipotle sauce, brown sugar and shredded turkey meat. Reduce the heat to low and simmer for 25–30 minutes or until the sauce has thickened.
Wrap the corn tortillas in a clean tea towel and microwave for 30 seconds or until soft.
Place a heaped tablespoon of spicy turkey meat in the centre of the corn tortilla. Add some grated cheese and jalapeños and roll up tightly. Continue with remaining tortillas.
Heat enough oil in a large sauté pan to shallow fry the taquitos. The oil will be hot enough to fry when it sizzles when the taquitos are lowered into the oil.
Fry taquitos seam-side down first, then gently turn them until golden brown on all sides. Drain fried taquitos on paper towels. Serve taquitos with guacamole, salsa and wedges of fresh lime. Makes 12.
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