This recipe and its photos have been updated from the archives. The original post was published in March 2013.
A note of caution, before you dive into the recipe below – it’s very easy to burn your hands while working with hot oil (who knew?). Personally, as the resident “hot oil whisperer” in our household, I’ve burned the tips of my fingers so many times, I don’t know that I have any nerves left in them (plus, I play steel string guitars, just to finish off any remaining nerve endings). Nevertheless, I recommend care, caution, paper towels, dish towels, gloves, spatulas, spoons, tongs, and chain mail to those of you with virgin finger tips. Basically, be careful. I’m all for sacrificing oneself for one’s craft, but I’d rather not make that decision for you.
The benefits of making taquitos this way, as opposed to simply deep frying them, are that it is slightly (emphasis on slightly) healthier, requires less oil, and does not require a deep fryer (let’s be honest, I love my deep fryer, but it’s not something you want to be getting out multiple nights a week). And, truthfully, the end result is less greasy and just as tasty as traditional deep fried taquitos.
The sauce mentioned below did appear in the original recipe. We’re working on improving and photographing it for a separate post. Coming soon to a blog near you…
This sauce is one of my favorite little creations. It’s incredibly simple, and while I’m sure I’m not the first person to think of it, it has a phenomenal flavor, a decent amount of heat, and takes all of one minute to make – so I love it. I always make this right at the beginning and then put it in the fridge until I’m ready for it. Actually, this last time, I stored it in a squeeze bottle – my own personal chipotle hot sauce! Oh, one additional fringe benefit – use this in place of sour cream, and cut your calorie count dramatically.
Lastly, I apologize for the lighting in these photographs. We made these taquitos after getting home from the zoo one evening, and I didn’t have them done until after the sun had gone down! They’re much prettier in the daylight, I promise!
- 20-25 6-in white corn tortillas
- 1/2 lb ground turkey
- 2 tbsp taco seasoning
- 3 oz water
- 1 1/4 cup Mexican blend shredded cheese
- 1-2 cups vegetable oil
- Brown turkey in a skillet. Add taco seasoning and water and simmer over low heat for about five minutes, or until water is absorbed, stirring often.
- Heat vegetable oil in a medium size pan to medium heat. Use enough oil to bring the depth to about half an inch. Add additional oil periodically during cooking to keep oil level at about this depth.
- Set up an oil-resistant workspace next to the burner (such as a large cookie sheet). Nearby, set up an additional cookie sheet. Line this cookie sheet with paper towels, and top the paper towels with a cooling rack (such as one used for baking, about half an inch to an inch above the paper towels).
- Preheat oven to 450 degrees.
- Slide two of the corn tortillas into the oil at a time, allowing them to bubble in the pan for 10-20 seconds. Turn them over and allow them another 10 seconds or so. Using tongs, remove the tortillas from the oil and lay them out flat on your workspace. Add about a tablespoon of turkey and a sprinkling of cheese to the edge of each tortilla. Roll the tortillas up tightly and lay seam side down on the cooling rack. Repeat for the remaining tortillas.
- When all tortillas are filled and laying on the cooling rack, place them in the oven for 10 minutes.
- Remove the taquitos from the oven, sprinkle with remaining cheese, and return to the oven for an additional two minutes, or until tortillas are crispy and cheese is melted.
- Serve immediately, with dipping sauces and salsas according to your preferences.
Nutrition Information:Yield: 22 Serving Size: 1
Amount Per Serving: Calories: 290Total Fat: 25gSaturated Fat: 3gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 17mgSodium: 119mgCarbohydrates: 13gFiber: 2gSugar: 0gProtein: 6g
Nutrition information isn’t always accurate.