Turkey Taquitos with Salsa Verde
Ingredients
- 2 teaspoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced (2 teaspoons)
- 1 or 2 serrano or jalapeno chilies (or to taste), seeded and minced
- 1 pound fresh tomatillos, husked and finely chopped
- 1/4 cup chicken stock or water
- 1/4 cup chopped cilantro
- 1/4 teaspoon ground cumin
- 1/8 teaspoon sugar (or to taste)
- 1 tablespoon lime juice (or to taste)
- Salt and freshly ground black pepper
- 1 pound skinless, boneless turkey, ground, finely chopped, or cut into slivers
- 1 cup tightly packed chopped flat-leaf parsley
- 1/3 cup nonfat yogurt
- 12 flour or corn tortillas
Instructions
Heat the oil in a saucepan. Add the onion, garlic, and chilies, and cook over medium heat for 2 to 3 minutes, or until soft but not brown. Add the tomatillos and chicken stock. Simmer, covered, 6 to 8 minutes, or until the tomatillos are soft. Stir in the cilantro, cumin, sugar, lime juice, salt, and pepper. Puree the salsa in a blender or food processor. If the salsa seems too tart, add sugar. If it's too thick, add a little water. Stir the turkey into the salsa verde and simmer 2 to 3 minutes, or until the turkey is just cooked. Correct the seasoning. Puree the parsley in a spice mill or blender. (A food processor does not work particularly well for this procedure.) Blend in the yogurt and salt to obtain a bright green sauce. (If you want to get fancy, place the sauce in a plastic squirt bottle for squirting whimsical designs.) Just before serving, heat a nonstick frying pan over medium-high heat. Very lightly brush each tortilla with water and toast it in the pan. The trick is to brown it slightly without making it brittle. Place spoonfuls of the turkey-tomatillo mixture in each tortilla and fold in quarters (or serve in corn tortillas folded in half, as you would for tacos.) Arrange the taquitos on a platter and decorate with squiggles of parsley sauce.