Our Armanino Turkey Meatballs make it so easy to fill taquitos that the whole family will love. But while they come together in a flash, your taquitos will fry more successfully if you let them rest a bit once they’re filled.
Finely chop the defrosted meatballs into smaller pieces, about ¼”-1/8”, place in a large bowl and set aside.
Add oil to a large sauté pan and heat over medium high then add the onions and a pinch of salt; sauté until soft and lightly golden, about 5-8 minutes.
Add the garlic and sauté until fragrant, about 1 minute.
Add the mixture to the chopped meatballs then stir in the green chilies, chili powder, cumin, garlic powder, salt and pepper until well combined.
Let cool then stir in the cilantro and cheese. For best results, refrigerate the filling for one hour or overnight.
Warm the tortillas, one stack of 12 at a time, either in the microwave wrapped in a cloth towel for 60 seconds or heat individually over a griddle until warm and flexible.
Stack the tortillas on a plate and cover with foil or a towel to keep warm and pliable.
Lay one warm tortilla on a work surface and spoon about 2 tablespoons of the filling mixture into a line at one end of a tortilla, pressing the filling to clump together.
Tightly roll up into a nice tight cigar. Secure with one or two toothpicks.
To fry, add about 1 ½” of oil to a large, high sided skillet or wok and heat over medium-high to 350°F (the tortillas should sizzle immediately upon contact with the oil). Take care to ensure 350°F throughout frying, lowering and increasing the heat to maintain temperature.
Fry the assembled taquitos as you roll them, for a few minutes on each side, until golden and crispy on all sides.
Place fried taquitos on a paper towel lined sheet pan. If desired, keep warm in a 300°F oven. Remove toothpicks before serving.
Set up a toppings bar with all your desired ingredients and serve the taquitos hot.
To make ahead, fry the taquitos 1-2 hours ahead and set aside. Rewarm in a 375°F oven for 10-15 minutes on a parchment lined sheet pan and serve hot.
Chef’s Tips
For best results, refrigerate the finished filling for a few hours or overnight before rolling and frying. It will stick together better allowing a nice, tight roll in the tortilla. Filling can be made up to 3 days ahead.
Taquitos fry best as they’re rolled – if allowed to sit, the tortilla will likely split – so roll, skewer with the toothpick and pop into the oil. A natural assembly line will form as one taquito will be done frying when a freshly rolled one is ready to go in the oil.
Freeze fried taquitos in a single layer on a sheet pan then pop into a freezer bag for longer storage. Warm in 375°F oven until hot, about 20-25 minutes turning halfway through baking.
