Turkey Taquitos

Ingredients

30 6 inch corn tortillas (more or less depending on how many people you’re feeding)
1 cup of neutral oil (use more oil as needed)
Shred enough turkey (white and/or dark meat) to fill each tortilla with an ounce or two of turkey.

Preparation

Work in batches of 4 to 6 taquitos at a time.
Wrap the first batch of tortillas in a clean dampened dishcloth and heat in a microwave oven for a few seconds to soften the tortillas, which makes them easier to roll.
In a large pan over moderate heat, warm ¼ cup of oil until it sizzles. Meanwhile, put an ounce or two of the turkey into each tortilla, roll and secure with a toothpick. Working in batches of 4 to 6(wipe the pan clean and add ¼ cup fresh oil between batches), pan-fry until the tortillas are golden brown and the turkey is warm, about 3 minutes per side. Drain on paper towel, transfer to a platter and serve with salsa and guacamole.*

*Note: If you’re running short on time, use best quality, store-bought Pico de Gallo but make the time to prepare homemade guacamole. You’ll be glad that you did.