V's Soft Turkey Taquitos With Southwestern Dip
Ready In: 35 mins
Yields: 45 taquitos
Ingredients
TAQUITOS
- 4 cups shredded cooked turkey or 4 cups cooked chicken
- 45 corn tortillas, room temp
- 1⁄2 cup canola oil, for frying
- salt
SOUTHWESTERN DIP
- 2 cups sour cream
- 1 cup mayonnaise
Dip Dry Mix
- 1 tablespoon parsley
- 1 tablespoon dried onion flakes
- 1 tablespoon dried chives
- 1 tablespoon cumin
- 1 teaspoon jalepeno salt (or regular salt)
- 1⁄2 tablespoon cayenne pepper
- 1⁄2 teaspoon smoked paprika
- 1 teaspoon white pepper (optional)
Directions
- Make the Dip and refrigerate ahead of time.
- Mix sour cream and mayonaise together in a bowl. Mix dry ingredients in a separate bowl. Add dry spices to sour cream and mayonaise mixture stir to combine, cover & refrigerate for 2 hours to allow flavors to meld.
- Taquito instructions: Heat oil in frying pan. Add one corn tortilla and fry for just a second, then turn and repeat. Place tortilla on a paper towel lined cookie sheet fitting about 6-8 per sheet. Place another papertowel over the tortillas and repeat with the rest until all are cooked. Sprinkle Salt over the tortillas as you go.
- Once all the tortillas have been lightly fried and are soft, take shredded turkey and place on tortilla in a line. Gently fold tight and place seam side down on another cookie sheet. Repeat until all the taquitos are rolled.
- Heat an electric skillet or griddle between 300-350' and oil surface generously. Place one taquito seam side down, add another right up against it and continue until you have a row across the skillet and taquitos are secure. Continue another row if you have room (I can generally cook about 25-30 at a time) Check the first taquito by rolling or using tongs to make sure seam is secure before turning. Roll taquitos left to right and let them cook 1-2 minutes, then roll again until they are secure and golden.
- Place taquitos on platter and serve with Southwestern Dip, Salsa, Guacomole, Sour Cream, heated cheese whiz or whatever you like!
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