Taquitos With Pork Picadillo

Ingredients

• 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

Preparation

1. 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.
2. 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.
3. 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.
4. Spoon 2 tablespoons pork mixture evenly down center of each tortilla circle; top evenly with cheese. Roll up, and secure with a wooden pick.
5. 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.
6. *1 pound of chopped or shredded pork (without sauce) from your favorite barbecue restaurant can be used.