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Oxmoor House Photo by: Oxmoor House

Taquitos With Pork Picadillo

Make Mexican night unforgettable with these simple and addictively tasty Taquitos with Pork Picadillo.

Southern Living OCTOBER 2004

  • Yield: Makes 6 to 8 servings
  • Cook time:12 Minutes
  • Prep time:15 Minutes
  • Fry:2 Minutes

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

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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Taquitos With Pork Picadillo recipe

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