Ingredients

The following ingredients have 4 Servings
  • 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
  • 1-1/3 cup of mole sauce*
  • 1 cup of El Mexicano® Cotija Cheese grated or Queso Fresco Casero®
  • 1/2 cup El Mexicano® Crema Mexicana

Instruction

  • 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!