• 500g leftover roast potatoes, roughly crushed with a fork
  • 200-300g leftover roast turkey or chicken, shredded
  • 8 corn tortillas
  • 350ml vegetable oil

For the pickled onions

To serve

  • 150g iceberg lettuce, chopped
  • 100g soured cream
  • 50g wensleydale, grated or crumbled
  • hot salsa (optional)


  • STEP 1

    First, make the pickled onions. Tip the onions into a non-metallic bowl, sprinkle with ½ tsp salt and set aside for 5 mins. Rinse off the excess salt, drain and return to the bowl along with the lime juice and oregano. Set aside to pickle until needed. Will keep chilled for a week.

  • STEP 2

    Mix the crushed potatoes with the leftover turkey. If needed, roughly chop the mixture – it should be fine enough to hold itself together, but still retain some texture. Spoon some of the mixture over half of each tortilla, then fold to enclose the filling and press firmly.

  • STEP 3

    When all the tortillas have been filled, heat the oil to 180C in a deep-sided frying pan, or until a cube of bread dropped in browns within 20 seconds. Put two taquitos in the pan at a time, and fry for about 1 min on each side. When ready, they will be golden and crunchy. Put the fried taquitos on a tray lined with kitchen paper.

  • STEP 4

    Arrange the taquitos on a plate and serve with the lettuce, soured cream, cheese, pickled onions and hot salsa, if you like.

Goes well with


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