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Turkey crispy tacos recipe
Well, once we add some leftover turkey you will be amazed by how incredibly well these two pairs together in these turkey crispy tacos, or as I call them, flautas. Can we make them even better? Well, yes! We have some options, like a topping of Cotija Cheese or Queso Fresco...
- 12 corn tortillas the thinner the better
- 2 cups of shredded turkey meat
- ½ tsp. onion powder
- ½ tsp. Garlic powder
- Salt and pepper to taste
- About ¾ cup Vegetable oil
- 1-⅓ cup of mole sauce*
- 1 cup of El Mexicano® Cotija Cheese grated or Queso Fresco Casero®
- ½ cup El Mexicano® Crema Mexicana
Place the shredded turkey meat into a bowl and season with the garlic powder, onion powder, salt, and pepper. Set aside.
Heat the oil in a large skillet at medium-high temperature.
While the oil is heating up, warm the tortillas on a hot griddle (just a few seconds) until they become pliable and easy to roll. Cover with a kitchen napkin to keep them warm while you form the taquitos.
Add some of the turkey meat into the tortilla; roll tightly and, with the help of kitchen tongs, place into the hot oil. Wait a few seconds before removing the tongs, to be sure the tortilla won’t unfold.
Cook each taquito for about 2 minutes per side until golden brown.
Once cooked, place on a plate covered with paper towels to absorb any excess oil.
Before serving, spoon some of the Mole sauce over the taquitos, drizzle with cream and garnish with El Mexicano® Cotija Cheese and/or Fresco Casero®, I used a mix of the two of them. Add some avocado slices and red onion rings. Enjoy!
- El Mexicano® Brand also sells mole paste.
- You can also serve with red onion slices, avocado, and pickled carrots.
Serving: 2tacos | Calories: 394kcal | Carbohydrates: 28g | Protein: 13g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 71mg | Sodium: 924mg | Potassium: 268mg | Fiber: 4g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 2.4mg | Calcium: 187mg | Iron: 1.5mg