Soft Shell Crawfish Taquitos Food

TURKEY TAQUITOS

Steps:

• Sweat the onion, garlic, and jalapeno in a saute pan with 1 tablespoon of vegetable oil. Remove from the heat and add to a large bowl. To the bowl, add the shredded turkey, cheese, tomatoes and season with salt, and pepper, to taste. Mix the ingredients thoroughly.
• Warm the tortillas in the microwave for 10 seconds so they are pliable.
• Fill the tortillas with a tablespoon of filling and roll into a thin taquito, securing with a toothpick. Keep the taquitos covered with a damp towel before cooking otherwise the corn tortillas will dry out and crack. Heat 2 cups oil in a straight-sided pan to 350 degrees F. Place the taquitos in the hot oil in batches and shallow fry until crisp, rolling to cook all sides, about 3 minutes.
• Drain the taquitos on paper towels and salt. Remove the toothpicks before serving.
• Place the cranberry sauce, cilantro, lime zest, lime juice, jalapeno pepper, onion, red pepper, green pepper, tomatoes, and salt, and pepper, to taste in a food processor and pulse until blended, but still chunky. Serve with Turkey Taquitos.

PORK TAQUITOS

Steps:

• In a saucepan set over moderate heat oil until hot. Add onion, garlic and salt and pepper and cook mixture, stirring, until translucent. Add tomatoes, paste, broth, chiles, and sugar. Bring sauce to a boil and simmer, covered, for 15 minutes. tortillas. In a bowl combine the pork with enough of the sauce to lightly coat. Divide the filling among tortillas, top with the garnishes and roll up.
• Recommended Wine: Gruet Brut, New Mexico

SOFT SHELL CRAB

Steps:

• Combine chili paste, white vinegar, rice vinegar, garlic cloves, kosher salt, sugar, and water in a saucepan and bring to a boil. Simmer for 30 minutes and skim if needed. Add cornstarch and bring back to a boil to thicken. Set aside and let cool.
• Heat oil to 360 degrees F. in a deep pot.
• Dredge crab in buttermilk and dip in tempura flour. Fry in oil for 2 minutes until crisp. Set aside. Place asparagus spear in oil for one minute. Set aside.
• Place 2 ounces of the cooled chili paste sauce in a shallow bowl along with a mound of cooked rice noodles. Arrange carrot and sprigs of basil, cilantro, and mint next to the noodles. Place lime wedge along side the noodles. Put fried crab on top of noodles with asparagus spear.

FIRECRACKER SHRIMP TAQUITOS

Steps:

• 1.In a mixing bowl, combine sriracha, soy sauce, sesame oil, lime juice, honey, salt and pepper. Whisk well to combine. Add shrimp to bowl and toss to combine. Cover and refrigerate for at least 30 minutes. 2.Lay the tortilla triangles onto a work surface. Place a shrimp on top of each with the tail extended from the tip of the triangle. Roll up tightly. The tail will stick out from the tortilla. Secure with a toothpick. Store in the refrigerator until ready to fry. 3.Heat the oil in a medium size saucepan over high heat. When the temperature reads 350degrees F on a thermometer it is ready to use. Maintain the temperature by adjusting the heat up or down when necessary. 4.Using tongs and working in small batches, carefully place the shrimp in the hot oil. Fry until tortilla is a deep golden brown and the tail of the shrimp curls, about 2 minutes. Remove the toothpick from each and serve with peanut sauce or Thai chili sauce.

VEGETARIAN MASHED POTATO TAQUITOS

Steps:

• For the potato taco filling: Peel the raw potatoes and dice into cubes. Cover the cubed potatoes with water and bring to a boil over high heat. Boil until tender, 10 to 15 minutes. Drain the water off. Mash the potatoes. Add the soft butter, finely chopped green onion and chicken or veggie broth. Sprinkle in the garlic powder and pepper.
• For the tacos: Heat a deep-fryer to 350 degrees F. Divide the potato filling in the middle of the tortillas and fold in half. Use toothpicks to pin the edges together. Deep fry in batches until golden brown, 60 to 90 seconds. (You can also pan fry the tortillas, turning over halfway through.)
• Remove from the oil with tongs and pat dry with a paper towel to remove extra oil. Let cool before removing the toothpicks.
• Open the tortilla to see the potato filling. Add the condiments inside the taco as you like.