Crispy Elk Taquitos
Serve up these crispy elk taquitos, the perfect wild game hors d’oeuvres for your fall elk harvest feast. Quick to prep, packed with flavor, and ideal alongside elk chimichangas for an impressive appetizer spread.
Servings: 10
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
Serve with salsa, guacamole, or sour cream for dipping.
If you prefer a lighter version, you can bake the taquitos at 400°F for 10–12 minutes instead of frying.
These taquitos pair perfectly with Elk Chimichangas for a full wild game appetizer spread.