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Turkey taquitos

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4

By Glynn Purnell
From Saturday Kitchen

Ingredients

For the spice mix

  • 4 tsp smoked paprika
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp celery salt

For the taquitos

  • 5 tbsp olive oil
  • 500g/1lb 2oz turkey mince
  • 6 tsp spice mix (from above)
  • 2 tbsp sherry vinegar
  • 2 banana shallots, finely chopped
  • 1 large garlic clove, grated
  • 1 red pepper, finely chopped
  • 1 yellow pepper, finely chopped
  • 1 green pepper, finely chopped
  • 50g/1¾oz roasted red pepper (from a jar), roughly chopped
  • 1 lime, zest and juice
  • 8 white tortillas
  • 150g/5½oz cheddar, grated
  • 2 knobs butter
  • salt
  • guacamole, to serve
  • tomato salsa, to serve

Method

  1. To make the spice mix, mix all the ingredients together in a small bowl.

  2. To make the taquitos, heat 1 tablespoon of the oil in a frying pan and add half of the turkey mince. Season with 3 tsp of the spice mix. Fry the mince until cooked through, drain off the fat and set aside. Deglaze the pan with the sherry vinegar. Heat 1 tablespoon of the oil in the pan again and cook the remaining turkey mince with the remaining spice mix until cooked through. Drain off the fat and set aside with the cooked mince.

  3. In a clean frying pan, heat 1 tablespoon of oil and sweat the shallot and garlic. Do not let it colour. Once softened, add the red, yellow and green peppers and cook for 2–3 minutes. Stir in the roasted pepper, add the mince and mix together. Taste and add more spice mix and a pinch of salt if needed. Any leftover spice mix can be stored in an airtight container and used in another recipe. Stir in the lime zest and juice.

  4. Spoon 2–3 tablespoons of the turkey mixture in a line down the centre of each tortilla. Sprinkle cheese over the turkey mixture. Fold over the two opposite ends of the tortilla and then roll to make a burrito-type parcel.

  5. Heat a large frying pan and add 1 tablespoon of oil. Place four of the taquitos in the pan, seam-side down. Cook for 2 minutes. Once golden, flip over and cook for another 2 minutes until golden on both sides. Add a knob of butter, baste the taquitos and remove from the pan. Repeat with the remaining four taquitos.

  6. Serve with guacamole and tomato salsa.

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