Tradition. It can mean a lot of different things to people. For some it is putting on their Turkey pants after Thanksgiving and sitting in front of the TV. For us, it means it is time for everyone to help roll taquitos. The joke in our family is that no one cares about the Thanksgiving meal, they all care about the day after when we serve Turkey Taquitos. It might not sound tasty to you, but let me tell you that it is. The day after Thanksgiving we sit around watching movies and feasting on taquitos. I serve them with fresh guacamole, salsa, Pico de gallo, sour cream and hot sauce.
These are very easy to make and a great way to use up leftover turkey.
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.
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