Here is something to do with that left over turkey from Thanksgiving. Something different that the usual turkey sandwiches, turkey casserole, turkey tetrazzini, etc.
If you happened to go the ham route at Thanksgiving, all the better because the original recipe calls for ham, but Turkey, or even chicken can be substituted for the meat portion of this recipe.
My mom, whom I stole this from, actually called them "Tacos" but they are more like Taquitos.
Ok, here it is. The recipe below is for two dozen or so, but you can adjust to make more or less.
You will need:
2 dozen Corn(not flour) tortillas.
Approximately 2 pounds of Monterey Jack cheese(if you live in an area that it's hard to obtain Monterey Jack cheese, a mild white cheese like Muenster will do)
Approximately 2 pounds of Ham(or Turkey, or chicken). If using ham, make sure it is not the 'pressed' or formed kind.(i.e. no lunch meat kind of ham).
Approximately 3 cans of Ortega Green chiles(These are NOT the same as Jalapeno peppers. If you use Jalapeno, that's fine, it works too. But it'll be somewhat spicier. Just so you know.), or, if you can't find them in a can, Anaheim chiles will work, but they must be steamed before using!
One small(7") frying pan.(for frying the tortillas. You can use larger, but you will need more oil in the pan, and that's just more difficult. Why make life tougher, eh?)
Corn, safflower, or a light frying oil.
One box of wooden toothpicks(not the fancy ones with the plastic fuzzy at the ends)
Ok, here we go.
The prep is the worst in this recipe, but believe me, if done right, it is worth it.
First of all, fry the tortillas in the frying pan in between 1/2 to 1 inch of oil, enough to cover the tortilla while it cooks. DO NOT OVERCOOK the tortillas.You will need to roll them later on, and if you cook them too long they will crack and be unusable for the recipe. Fry for approximately 30 to 45 seconds on each side, and then put on a rack to the side to drain(It's ok to stack them up, so you don't need a huge rack).
Once this is done, cut the meat, cheese and chiles into long strips. Approximately 5" long, long enough to come close to the edges of the tortillas, but not to hang out the ends. You will need to cut 24 strips of each: Turkey(or Ham), Cheese, and chile. Don't worry if you get it a little short: there is no science to this, just use multiple cuts if you need to.
When cutting the chiles, remember to clean out the seeds and put to the side. They are not used in the recipe.
Take one strip(or more, if necessary) of meat, cheese and chile, and place in a tortilla. Roll the tortilla up, and use a toothpick to hold it together.
Ok, now that that is done, you will need a cookie sheet to lay the little buggers out on. Either that, or one of those disposable aluminum pans will do. Either way, try to make sure that the rolled Tacos(or taquitos or whatever you want to call them) are not touching on the sheet(it may take more than one).
Preheat oven to 375 degrees. Put sheets in oven and bake for approximately 15-20 minutes, or until the cheese has thoroughly melted and the tortillas have crisped a little at the edges.
Serve as a snack, or with a salad and beans and rice as a meal, or however you wish.
Enjoy!
Comments
Okay, maybe not three cans,
but why not jalapenos? Oh yeah, because they are much better fresh, and lose some taste when they are cooked! Sorry, having grown up in So. California and lived 15 yrs in Texas, I've learned to like things HOT!
Plain old turkey tacos is pretty great too, and if you still have family over, you can even stretch the meat by mixing in some leftover dressing. And never discount the value of a well placed can of Rotell tomatos in the mix somewhere!
Thanks for posting this, I'm hungry already!
Hugs
Carla Ann
You can substitute Jalapenos...
... but it can be a bit of a shock to the tongue and mouth if you're not used to them. I too grew up in So. Cal, and I too am used to hot and/or spicy. But a lot of people aren't, and they might think I was trying to burn out their mouths if you used Jalapenos instead of Anaheim chiles.
Especially if they don't clean out the tiny little seeds...
Good taco recipe
You can do this with almost any meat; roast beef is particularly wonderful. For cheese, pepper jack or cheddar makes a good choice, too, especially with beef. Real chicana cooks would probably use queso quesadilla (a Mexican cheese sort of half way between jack and mozzarella). Or they'd leave the cheese to be added after frying the taquitos. A vegetarian version can be made with black beans instead of meat; that's really good, too.
Two or three taquitos served with a salad and rice or beans makes a nice lunch, I have that once or twice a month. Guacamole or a dollop of sour cream on the side is especially good. And for those who like it hot, some salsa can be offered.
I don't understand the fear of jalapeños; they are on the low end of medium hot. I like to eat pickled jalapeños as a side dish with Mexican food. The local markets pickle them with cauliflower, onions and carrots. It's the CARROTS you have to watch out for. LOL. They somehow intensify the heat.
Hugs,
Erin
= Give everyone the benefit of the doubt because certainty is a fragile thing that can be shattered by one overlooked fact.
= Give everyone the benefit of the doubt because certainty is a fragile thing that can be shattered by one overlooked fact.
Not a fear so much
Rather, it's the fact that they are mild for a more general taste. If you're not raised on spicy, even Jalapenos can seem rather hot. I've never had anyone complain about this recipe, no matter where I've made it. So, If you want to substitute Jalapenos for a 'spicier' effect, that's great. I just emphasized the NOT because I didn't want some unsuspecting soul to use Jalapenos and get a mouthful, so to speak.
Speaking of hot, try those little Thai peppers some time. Now THOSE are hot, hot, hot (as in the roof of your mouth feels on fire!!!). I understand that prep workers even wear gloves to prevent the juice getting onto their hands, because it can BURN.
Btw, thanks for the suggestions. I've tried beef, and other cheeses. They work fine, but I like the combo of flavors with the ham, Monterrey jack and chiles best. But to each their own. :) Though the queso Quesadilla also adds a different, and quite flavorful addition. However, I use these ingredients because you can get them most anywhere in the U.S.