The turquitos rose out of the thanksgiving scraps like a phoenix inciting a prairie fire of dancing taste buds across the Mangia.tv nation
Here is the recipe:
2 pounds leftover turkey (mixed dark & white meat)
12 corn tortillas (or flour if you prefer, we’re not snobs)
1/2 bottle of Negra Modelo Mexican beer
1 tablespoon of olive oil or coconut oil
6 Tbs of Mangia Dry Cajun Rub
2 Tablespoons cumin
3 chopped Jalapenos
3 tomatillos diced
1/2 cup chopped red onion
1 cup cilantro chopped
Salt and black pepper
1 cup of olive oil for frying.
Note: Coconut oil is our suggestion for this, but it can change the flavor. If you like coconut, you should try it because it adds, very subtle but noticeable, flavor. Otherwise, olive oil will be just fine.
Heat the Turkey on medium heat in a large saucepan in the oil. Add the onions, Cajun Rub, tomatillos, jalapenos, cumin, and Negra Modelo.
Bring to a boil and stir to heat everything. after about three minutes cover and simmer for another five minutes. In a large bowl place turkey, juice of one whole lime, cilantro, and salt and pepper to taste. Add some of the sauce for a little more flavor, but you don’t want the turkey too wet.
Place the tortillas in aluminum foil, heat at 350-degree for about 10 minutes. Toaster oven id great for this! Place two spoonfuls of the turkey into each tortilla. Then roll as tight as possible without ruining the tortilla.
Heat the frying oil in a large iron skillet and when oil is 300 (you do not want it to smoke, that’s too hot, and it effects the oil negatively) carefully place three taquitos into the oil, with the seams down, and fry 45 seconds per side…or until reaching desired crispiness.
Dress with salsa, sour cream, or your favorite hot sauce.