This Mexican dish is made with authentic pork and vegetables, wrapped with fresh, golden tortillas, and served with other meat-based dishes, as it adds some crispy zest to the meat and delivers a red-hot aroma that it relishes.
- 10 – 12 pieces of corn tortillas
- 1½ tbsp vegetable oil
- ½ cup onions, diced, yellow only
- 2 – 13 serrano chiles minced
- ½ lb cooked pork, shredded
- 1 large tomato, peeled, seeded, and chopped
- guacamole for dipping
- vegetable oil
- Saute onion in oil until soft. Mix up chilies and shredded pork; cook until meat is hot.
- Stir in tomato, cook 1 minute. Brush tortillas lightly with vegetable oil.
- Heat in the microwave or in the oven. Place 1 tablespoon filling in a narrow strip 1 inch from the edge of each tortilla.
- Roll up tightly. Fasten in center with a wooden pick.
- Pour oil ½ inch deep into a medium skillet; oil must be hot enough for tacos to sizzle when you place them into the skillet.
- Fry several taquitos at a time until crisp. Drain on paper towels. Remove wooden picks.
- Serve immediately with guacamole for dipping. Taquitos may be cut in half for easier dipping. To freeze, refrigerate taquitos about 1 hour after frying.
- Wrap 10-12 taquitos in heavy foil or freezer wrap. Store in a freezer and use within 2 months. To serve frozen taquitos, remove from the freezer, unwrap and place in a baking dish.
- Cover lightly with foil. Bake in a preheated 350 °F oven 20 – 130 minutes, or until heated through. Serve hot and plain with guacamole.