Taquitos With Pork Picadillo

Southern Living
Taquitos with Pork PicadilloRecipe
Oxmoor House
Make Mexican night unforgettable with these simple and addictively tasty Taquitos with Pork Picadillo.
Makes 6 to 8 servings


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12 (5 1/2-inch) corn tortillas
1 pound chopped cooked pork*
2 tablespoons vegetable oil, divided
1 medium onion, chopped
4 garlic cloves, minced
3 jalapeño peppers, seeded and chopped
1/4 cup tomato paste
1/4 cup red wine vinegar
1 teaspoon pepper
1/2 teaspoon salt
1/4 cup chopped fresh cilantro
1 cup (4 ounces) shredded Monterey Jack cheese
Vegetable oil


Prep: 15 Minutes
Cook: 12 Minutes
Fry: 2 Minutes

Heat corn tortillas according to package directions. Cut tortillas into circles with a 3-inch cutter. Put tortilla circles on a plate, and cover with a towel; set aside.

Cook pork in a large nonstick skillet in 1 tablespoon hot vegetable oil over medium heat 5 minutes or until lightly browned, stirring constantly. Remove pork from pan, and drain on paper towels. Wipe skillet clean.

Sauté onion, garlic, and peppers in remaining 1 tablespoon hot oil over medium-high heat 3 to 4 minutes or until onion is tender. Stir in pork, tomato paste, vinegar, pepper, and salt; cook, stirring occasionally, 2 to 3 minutes. Remove from heat, and stir in cilantro.

Spoon 2 tablespoons pork mixture evenly down center of each tortilla circle; top evenly with cheese. Roll up, and secure with a wooden pick.

Pour vegetable oil to depth of 1 1/2 inches into a large heavy skillet. Fry taquitos, in batches, in hot oil (350°) over medium-high heat 1 to 2 minutes or until golden brown. Remove wooden picks, and serve immediately.

*1 pound of chopped or shredded pork (without sauce) from your favorite barbecue restaurant can be used.

Created date

September 2004