3 cups canoloa oil
40 corn tortillas
Leftover Cooked Turkey
Using 2 forks, shred the Turkey.
Soften the corn tortillas by heating up canola oil in a small fry pan. Place the tortillas one at a time in the heated oil just long enough to soften. Place on a plate and stack them one by one. Roll the taquitos one by one, by placing shredded turkey inside the softened corn tortilla, roll shut and place seam side down in a baking dish. Once all Taquitos are rolled. Place seem side down in batches back in the pan you soft fried the shells in.
Fry until shells are crisp and brown.
I served over shredded lettuce with Pico De Gallo, Guac and Sour cream.