Servings: 8 / Ready in: 20 mins
Ingredients
- 2 cups leftover turkey, shredded
- 1 jar Mölli Morelos cooking sauce
- 16 corn tortillas
- Canola oil for frying
- 2 cups queso fresco or mozzarella, crumbled
- 1 cup sour cream
- 1 cup shredded lettuce
- 2 avocados, sliced
Directions
- Preheat oven to 200F
- Place turkey and Morelos cooking sauce in a large pan; bring to a boil then simmer for 5 minutes. Season to taste.
- Meanwhile, heat the tortillas on a hot comal or dry skillet over medium heat for a minute. This will prevent them from breaking when rolling into a taco. Working with 4 tortillas at a time, spread a heaping spoonful along the middle of each tortilla. Roll tortilla tightly around the filling and secure with a toothpick.
- Fry until the tacos have crisped and gained a golden color, about 2 to 3 minutes. Remove from the oil and put on a plate or tray covered with paper towels. Keep flautas warm in the oven on a sheet tray while assembling and cooking the remaining tortillas.
- Arrange the tacos on a serving platter. Serve alongside with the lettuce, queso fresco, sour cream and avocados for garnishing. Provecho!
