Crispy Elk Taquitos Recipe: Easy Wild Game Hors d’Oeuvres
If you’re planning a wild game feast to celebrate your fall elk harvest, don’t overlook the power of a few finger foods—or, in fancier terms, hors d’oeuvres.
These savory bites are served in small portions, perfect for eating by hand, keeping your guests’ cravings satisfied and their taste buds tingling while the main course is being prepared.
Elk chimichangas and crispy elk taquitos are two of my favorite hors d’oeuvres. They share similar ingredients and seasonings, making prep and cook times simpler—so you can spend more time enjoying friends, family, and the feast itself.
If you love these crispy elk taquitos, you’ll also want to try my Elk Chimichangas. Both recipes use similar seasonings and ingredients, making it easy to prep a variety of tasty wild game hors d’oeuvres without spending extra time in the kitchen. Check out the Elk Chimichangas recipe here to serve alongside your taquitos for a complete appetizer spread that will impress your guests.
Heat olive oil in a large skillet over medium heat and add the diced onion, sautéing for 3-4 minutes. Add the chopped elk meat, cooking until lightly browned, about four to five minutes. Stir in the ancho chile powder, cumin, coriander, granulated garlic powder and kosher salt, then cook for an additional one to two minutes. Remove from heat.
Wrap the corn tortillas in a damp paper towel and microwave for one minute or until they are warm and pliable. Place the tortillas in a clean kitchen towel to keep them warm.
Stir in the ancho chile powder, cumin, coriander, granulated garlic powder and kosher salt, then cook for an additional one to two minutes. Remove from heat.
Set one corn tortilla on a work surface and spread the elk meat in the center, then roll it up tightly. Secure the seam shut with a toothpick and set aside. Cover with a towel and continue to assemble the remaining tortillas.
Heat the vegetable oil in a skillet over medium heat until 350° F. Cooking in batches, fry three to four taquitos for about one to two minutes until golden brown. Remove and set on paper towels to drain. Remove toothpicks, top with grated parmesan cheese and cut in half to serve.
Ingredients
- 1 lb elk top round or similar cut, thinly sliced and chopped
- 1 small yellow onion, finely diced
- 2 tsp ancho chili powder
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp granulated garlic powder
- 1/2 tsp kosher salt
- 2 tbsp extra virgin olive oil
- 1 1/2 cups vegetable oil
- 2 tbsp grated parmesan cheese (optional)
- 10 corn tortillas
- toothpicks
Instructions
- Heat olive oil in a large skillet over medium heat. Sauté the diced onion for 3–4 minutes until softened. Add the elk meat and cook until lightly browned, 4–5 minutes. Stir in chile powder, cumin, coriander, garlic powder, and salt; cook 1–2 more minutes. Remove from heat.
- Wrap tortillas in a damp paper towel and microwave 1 minute until warm and pliable. Keep wrapped in a clean towel.
- Spoon elk filling onto each tortilla, roll tightly, and secure with a toothpick. Cover and repeat with remaining tortillas.
- Heat vegetable oil in a skillet over medium heat to 350°F. Fry taquitos in batches for 1–2 minutes until golden brown. Drain on paper towels.
- Remove toothpicks, sprinkle with Parmesan if desired, cut in half, and serve warm.
Notes
Wild Game Favorites: More Elk Dishes
If you love cooking with elk, there are plenty of other delicious ways to enjoy this lean, flavorful meat. From hearty elk chili and savory elk backstrap steaks to crowd-pleasing elk sliders and ground elk dinners, elk is incredibly versatile for both everyday meals and special occasions. Be sure to browse my full collection of elk recipes for more inspiration, tips, and tried-and-true favorites to add to your table.