3 cups chicken, or pheasant, turkey, etc., shredded
½ cup salsa negra, or hot sauce, or other smooth sauce
16 corn tortillas, (6-inch)
1½ cups corn oil, or other neutral vegetable oil
For Garnish:
salsa
sour cream, optional
cotija, or shredded cheese, optional
Mix the shredded meat with the salsa or hot sauce, breaking up any large pieces.
Heat the oil in a large frying pan over medium heat for about 4 minutes. Using tongs, dip the tortillas in the hot oil for a few seconds to soften them. Set them in a tray or plate.
Put 1 to 2 tablespoons of the shredded meat in a thin rectangle on the first third of a tortilla. Wrap it up tightly, but gently, as the tortillas are tender at this point. Slide the taquito, seam side down, aside. Repeat with the remaining taquitos.
Heat the oil to at least 325 to 350 degrees F.
Using a thin spatula, slip the end of the spatula under the seam of a taquito and carefully place it in the hot oil, seam side down. Press on the top of the taquito for 10 seconds to hold it. Repeat with a few more taquitos.
Set a cooling rack on a baking sheet and put that in the oven, setting the oven to Keep Warm. After 1 to 2 minutes, turn the taquitos over and fry them on the other side for another 1 to 2 minutes. Move them to the rack in the oven and repeat with the remaining taquitos.
Serve with salsa, cheese, or sour cream. Enjoy!
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