Taquitos With Pork Picadillo
More From Southern Living
Fry: 2 Minutes
- 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
- 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.
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