Pork Taquitos with Guacamole

Description Edit

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.

Ingredients Edit

• 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

Directions Edit

1. Saute onion in oil until soft. Mix up chilies and shredded pork; cook until meat is hot.
2. Stir in tomato, cook 1 minute. Brush tortillas lightly with vegetable oil.
3. Heat in the microwave or in the oven. Place 1 tablespoon filling in a narrow strip 1 inch from the edge of each tortilla.
4. Roll up tightly. Fasten in center with a wooden pick.
5. 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.
6. Fry several taquitos at a time until crisp. Drain on paper towels. Remove wooden picks.
7. Serve immediately with guacamole for dipping. Taquitos may be cut in half for easier dipping. To freeze, refrigerate taquitos about 1 hour after frying.
8. 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.
9. Cover lightly with foil. Bake in a preheated 350 °F oven 20 – 130 minutes, or until heated through. Serve hot and plain with guacamole.