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Turkey Taquitos with Salsa Verde

2 teaspoons 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

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.


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