Pork Taquitos

Name: Pork Taquitos
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 12
Cuisine: Mexican
Ingredients: 1 Tbsp canola oil; 0 teaspoons cayenne pepper; 1 teaspoon chili powder; 12 6-inchs corn tortillas (6 inches), warmed; 59 milliliters minced fresh cilantro; 2 garlic cloves, minced; 2 teaspoons ground cumin; 1 Tbsp lime juice; 1 medium onion, finely chopped; 1 teaspoon dried oregano; 59 milliliters salsa verde; 113 grams cup shredded Mexican cheese blend; 473 milliliters shredded cooked pork; 12 servings Sour cream, guacamole and additional salsa verde

Pork Taquitos is a gluten free recipe with 12 servings. One serving contains 198 calories, 9g of protein, and 8g of fat. This recipe covers 5% of your daily requirements of vitamins and minerals. If you have canolan oil, oregano, cilantro, and a few other ingredients on hand, you can make it. Plenty of people really liked this Mexican dish. It works well as a reasonably priced hor d'oeuvre. From preparation to the plate, this recipe takes around 50 minutes. If you like this recipe, you might also like recipes such as Pork Meatball Taquitos with Avocado Vinaigrette, Pulled Pork Taquitos with Grilled Tomato Salsa, and Baked Creamy Pork Taquitos with Lime-Cilantro Dressing.

Instructions

In a large skillet, saute onion in oil until tender.

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Frying Pan

Add the garlic, cumin, oregano, chili powder and cayenne; cook 1 minute longer.

Ingredients you will need

Ground Cayenne Pepper

Oregano

Garlic

Cumin

Add the pork, cheese, cilantro, salsa and lime juice. Cook and stir until cheese is melted.

Ingredients you will need

Lime Juice

Cilantro

Cheese

Salsa

Pork

Place 2 tablespoons filling over lower third of each tortilla.

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Tortilla

Roll up tightly. Secure with toothpicks. Repeat with remaining tortillas and filling.

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Tortilla

Roll

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Toothpicks

Place taquitos on a greased baking sheet.

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Baking Sheet

Bake at 400° for 8 minutes. Cool completely. Discard toothpicks.

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Toothpicks

Oven

Place taquitos on a waxed paper-lined 15-in. x 10-in. x 1-in. baking sheet; freeze until firm.

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Baking Sheet

Transfer to a resealable plastic freezer bag. May be frozen for up to 3 months.

To use frozen taquitos: Arrange desired number of taquitos in a single layer on a greased baking sheet.

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Baking Sheet

Bake at 400° for 12-15 minutes or until golden brown.

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Oven

Serve with sour cream, guacamole and additional salsa verde.

Ingredients you will need

Salsa Verde

Sour Cream

Guacamole

Equipment

Ingredients

Servings:

1Tbsp

canola oil 0teaspoons

cayenne pepper 1teaspoon

chili powder 126-inchs

corn tortillas (6 inches), warmed 59milliliters

minced fresh cilantro 2

garlic cloves, minced 2teaspoons

ground cumin 1Tbsp

lime juice 1medium

onion, finely chopped 1teaspoon

dried oregano 59milliliters

salsa verde 113grams

cup shredded Mexican cheese blend 473milliliters

shredded cooked pork 12servings

Sour cream, guacamole and additional salsa verde

Recommended wine: Sparkling Wine, Sparkling Rose

Sparkling Wine and Sparkling rosé are great choices for Antipasti. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. One wine you could try is Ruinart Brut rosé ( half-bottle). It has 5 out of 5 stars and a bottle costs about 56 dollars.

Ruinart Brut Rose ( half-bottle)

*There was a packaging change on this wine. The label pictured may not be the label received.*The wine is a brilliant orange-yellow rose petal colour with a very fine, profuse and sustained mousse. The nose is characterized by small red berries, mainly currant. On the palate the wine is vigorous and well balanced. A fine, fresh, fruity wine with well-integrated tannins and a hint of spice on the lengthy finish.Ruinart Rosé is produced from a blend of 55% Pinot Noir and 45% Chardonnay from the best of recent vintages. All of the fruit is from premiers crus vineyards. Grapes from the estate vineyards in Sillery and Brimont (ancestral home of the Ruinart family) are joined by carefully selected grapes from other premiers crus vineyards in the Côte de Blancs and the Montagne de Reims. The grapes for Ruinart are selected basket by basket at the source, and only the finest premiers crus are used.