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Salsa Senorita Turkey Taquitos

2 cups shredded turkey (can also use chicken)
1 cup Salsa Senorita (any variety)
1 cup shredded potatoes (may use store bought hash browns)
2 tablespoons olive oil
1 tablespoon cumin
1 clove of fresh garlic
1 teaspoon salt
½ teaspoon pepper
¼ cup canola oil
12 corn tortillas

In sauce pan or slow cooker, add turkey, Salsa Senorita, potatoes, cumin, olive oil, garlic, salt and pepper. Cook the mixture at least one hour on low temperature. The mixture is best when all of the ingredients have time to blend together so the longer it cooks the better. In skillet, heat canola oil on medium high. Dip each tortilla in the grease and lightly fry, about 20 seconds. Make sure tortilla is not crisp. Blot the grease off of the tortilla and spoon about 2 to three tablespoons of filling onto the tortilla. Starting at one end, roll the tortilla and secure with a toothpick. Place on a baking sheet. Repeat this process for the remaining tortillas. Bake the Taquitos at 400 degrees for 20 to 30 minutes until golden and crisp. Garnish with guacamole, shredded lettuce, cheese and more Salsa Senorita.