A taquito in Spanish means “small taco” and the crispy treats are often referred to as a rolled taco flute or flauta. They’re constructed by rolling a tortilla around a mixture of ground or shredded meat, cheese and aromatic spices. They’re simple to make, and you can change flavors by using diverse types of meat. The texture and taste can be altered by using corn or flour tortilla, although traditional taquitos are made with corn wraps. You can cook taquitos by frying them in oil, or you can bake them in the oven. However you decide to cook your taquito, make sure they are crispy and golden brown when finished.
In the spring, wild turkey legs and thighs are a great option for building fowl-tasting taquitos. Start by simmering the legs and thighs in chicken broth for 3 to 4 hours. Let cool, and the meat will fall off the bone and shred easily. Make lots! Taquitos freeze well and are a great last-minute snack or tasty meal at hunting camp. Double or triple the recipe if you love flautas.
Ingredients:
• 2 cups cooked, shredded wild turkey meat (leg and thigh meat work great)
• 1 teaspoon ground cumin
• 1 teaspoon ground chili powder
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon paprika (sweet or hot)
• 3 teaspoon fresh lime juice (about half of a large lime)
• 1½ cups shredded cheese (cheddar or blend of Mexican cheeses)
• 18-20 corn or flour tortillas (6″ or 8″)
• Enough vegetable oil to fry taquitos in 1” of oil in frying pan
Toppings:
• Shredded lettuce
• Salsa or diced tomato
• Guacamole or avocado
• Cilantro
• Sour cream
Directions:
1. Preheat oil to 350 degrees in a large Camp Chef cast iron frying pan.
2. Combine turkey with spices and lime juice and stir well. Stir in the shredded cheese.
3. Prepare tortillas by heating them in the microwave between two damp paper towels for about 30-60 seconds, until warm, making them pliable and easy to roll up.
4. Spoon 2-3 tablespoons of the turkey mixture into the center of a tortilla and roll it up tightly. Set it aside on a baking sheet or plate, seam side down. Continue rolling tortillas until the filling is gone—you should have 18-20 taquitos.
5. Carefully place tortillas in the hot oil, seam side down, until the pan is full. Fry for about 2 minutes per side, until the tortilla is golden brown. Remove finished tortillas from the pan and drain on a paper towel for a minute before serving. Continue frying in batches until all taquitos are cooked.
6. Serve hot with toppings suggested above.
7. Taquitos can be easily frozen and reheated for a quick snack or meal. Spread cooked taquitos in a single layer on a baking sheet and freeze for a few hours. Then place in a resealable freezer bag or vacuum seal for optimal freshness. Reheat in the conventional or toaster oven at 325 degrees for 10 minutes.
*If baking your taquitos, brush the tortilla with a little oil before placing on a baking sheet. Place into a hot oven at 400 degrees for 15 to 20 minutes.
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