Turkey Taquitos With Cranberry Chipotle Salsa Recipe
Prep Time:
50 minutes
Cook Time:
30 minutes
Servings:
12 Taquitos
Ingredients
  • 1 (6 ounce) Yukon Gold potato, peeled and diced (about 1 cup)
  • ½ cup milk
  • 1 cup canola oil for frying, plus 2 tablespoons for cooking
  • 8 ounces 90%-lean ground turkey
  • 1 cup shredded Mexican Blend cheese
  • 1 medium yellow onion, halved and finely diced (about 1 heaping cup)
  • 2 jalapeño chiles, stemmed, seeded, and minced (about ¼ cup)
  • 3 garlic cloves, minced
  • 2 tablespoons minced fresh rosemary or thyme
  • 1 teaspoon ground cumin
  • 1 teaspoon ground chili powder
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 12 (6-inch) corn tortillas
  • 1 (14 ounce) can whole berry cranberry sauce
  • ¼ small red onion, finely chopped
  • 2 tablespoons minced fresh cilantro
  • 1 to 2 tablespoon minced canned chipotle chile in adobo sauce, to taste
  • 1 tablespoon lime juice
  • 1 small garlic clove, minced
  • ¼ teaspoon kosher salt
Directions
  1. Add the potatoes and milk in a small saucepan. Bring to medium-low heat and simmer for 10 minutes or until fork tender.
  2. Mash the potatoes in the saucepan with a fork or potato masher and stir in ¼ teaspoon salt.
  3. Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until just smoking.
  4. Add turkey and cook, breaking up pieces with a spoon, until no longer pink, about 5 minutes.
  5. Drain turkey in colander; set aside.
  6. Heat 1 tablespoon oil in now-empty skillet and add onions, cooking until lightly browned, about 5 minutes.
  7. Stir in jalapeño, garlic, rosemary, cumin, chili powder, 1 teaspoon salt, and ½ teaspoon pepper. Cook until fragrant, about 30 seconds.
  8. Transfer the onion mixture to a large bowl and then stir in mashed potatoes and ground turkey. Set aside to cool, about 10 minutes.
  9. Stir in the shredded cheese.
  10. Wrap 6 tortillas in clean, damp kitchen towel; place on plate; and cover plate tightly with plastic wrap. Microwave until hot and pliable, about 1 to 2 minutes.
  11. Working with 1 tortilla at a time, place a row of 3 level tablespoons of filling across the lower half of tortilla.
  12. Fold the bottom of tortilla up and over filling, then pull back on tortilla to tighten it around filling as you roll.
  13. Place the taquitos on a sheet pan, seam-side down and repeat with the remaining tortillas.
  14. Heat 1 cup oil in a 12-inch nonstick skillet over medium heat until shimmering.
  15. Place 3 taquitos, seam side down in the oil and fry until golden on each side, about 3 minutes.
  16. Transfer to paper towel-lined baking sheet. Repeat with remaining 6 taquitos.
  17. For the cranberry chipotle salsa, pulse remaining ingredients in a food processor until finely chopped. Season with salt and extra line juice to taste.
  18. Serve warm with cranberry chipotle salsa and other desired dips like sour cream or guacamole.