Taquitos With Pork Picadillo

Name: Taquitos With Pork Picadillo
Prep time: 27 min
Cook time: 27 min
Total time: 27 min
Yield: 8
Cuisine: Mexican
Ingredients: 454 grams chopped cooked pork; 60 2-inchs 12 1/2-inch) corn tortillas; 59 milliliters chopped fresh cilantro; 4 garlic cloves, minced; 3 jalapeño peppers, seeded and chopped; 113 grams cup shredded Monterey Jack cheese; 1 medium onion, chopped; 1 teaspoon pepper; 59 milliliters red wine vinegar; 1 teaspoons salt; 59 milliliters tomato paste; 2 Tbsps vegetable oil, divided; 8 servings Vegetable oil

Taquitos With Pork Picadillo is a gluten free main course. This recipe covers 55% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 2216 calories, 67g of protein, and 54g of fat each. A mixture of salt, onion, jalapeño peppers, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. From preparation to the plate, this recipe takes around 27 minutes.

Instructions

Heat corn tortillas according to package directions.

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Corn Tortilla

Cut tortillas into circles with a 3-inch cutter. Put tortilla circles on a plate, and cover with a towel; set aside.

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Tortilla

Cook pork in a large nonstick skillet in 1 tablespoon hot vegetable oil over medium heat 5 minutes or until lightly browned, stirring constantly.

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Vegetable Oil

Pork

Equipment you will use

Frying Pan

Remove pork from pan, and drain on paper towels. Wipe skillet clean.

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Pork

Equipment you will use

Paper Towels

Frying Pan

Saut 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.

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Tomato Paste

Peppers

Vinegar

Garlic

Pepper

Onion

Pork

Salt

Cooking Oil

Remove from heat, and stir in cilantro.

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Cilantro

Spoon 2 tablespoons pork mixture evenly down center of each tortilla circle; top evenly with cheese.

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Tortilla

Cheese

Pork

Roll up, and secure with a wooden pick.

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Roll

Pour vegetable oil to depth of 1 1/2 inches into a large heavy skillet. Fry taquitos, in batches, in hot oil (35

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Cooking Oil

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Frying Pan

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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Pulled Pork

Sauce

Equipment

Frying Pan

Paper Towels

Ingredients

Servings:

454grams

chopped cooked pork 602-inchs

12 1/2-inch) corn tortillas 59milliliters

chopped fresh cilantro 4

garlic cloves, minced 3

jalapeño peppers, seeded and chopped 113grams

cup shredded Monterey Jack cheese 1medium

onion, chopped 1teaspoon

pepper 59milliliters

red wine vinegar 1teaspoons

salt 59milliliters

tomato paste 2Tbsps

vegetable oil, divided 8servings

Vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Dragonette Cellars Sta. Rita Hills Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.