Shredded Pork Taquitos Recipe 45

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PORK TAQUITOS



Pork Taquitos image

Taquitos are a popular appetizer and these homemade ones are so much better than the frozen ones in the supermarket. If you want a little more punch to the filling, adjust the seasonings to suit your taste.-Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 1 dozen.

Number Of Ingredients 14

1 medium onion, finely chopped
1 tablespoon canola oil
2 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
2 cups shredded cooked pork
1 cup shredded Mexican cheese blend
1/4 cup minced fresh cilantro
1/4 cup salsa verde
1 tablespoon lime juice
12 corn tortillas (6 inches), warmed
Toppings: sour cream, guacamole and additional salsa verde

Steps:

  • In a large skillet, saute onion in oil until tender. Add the garlic, cumin, oregano, chili powder and cayenne; cook 1 minute longer. Add the pork, cheese, cilantro, salsa and lime juice. Cook and stir until cheese is melted., Place 2 tablespoons filling over lower third of each tortilla. Roll up tightly. Secure with toothpicks. Place taquitos on a greased baking sheet. Bake at 400° for 8 minutes. , Cool completely on a wire rack. Discard toothpicks. Place taquitos on a waxed paper-lined 15x10x1-in. baking sheet; freeze until firm. 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. Bake at 400° for 12-15 minutes or until golden brown. Serve with toppings.

Nutrition Facts : Calories 155 calories, Fat 7g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 118mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 2g fiber), Protein 10g protein.

SHREDDED PORK TAQUITOS RECIPE - (4.5/5)



Shredded Pork Taquitos Recipe - (4.5/5) image

Provided by Foodiewife

Number Of Ingredients 26

CILANTRO AND LIME SOURCREAM:
2 teaspoons olive oil
1 1/2 -to 2 pounds pork butt roast (you can use pork sirloin because it's lean)
3 to 4 fire roasted poblano peppers* or 1to 7 ounces can whole green chiles
NOTE: Or, use a quality brand of Chili Verde Sauce, about 1 1/2 cups or 12-ounces.
5 to 6 cloves of garlic, minced
1/2 cup sour cream (I used non fat)
1 to 2 tablespoons cilantro, chopped
Juice of 1/2 a lime
1 large onion, cut into rough chunks
Dry Rub (note, measurements are approximate; adjust to suit your taste)
1 tablespoon dried oregano
1 tablespoon cumin powder
1 teaspoon chili powder
1 teaspoon garlic powder
1 tablespoon Kosher salt and fresh cracked pepper, to taste
2 cups chicken broth
DIPS:
Guacamole
Salsa
Cilantro and Lime Sour Cream
Additional Ingredients:
12 (or more) corn tortillas
Shredded Mexican cotija cheese (or cheese of your choice)
1 to 2 tablespoons vegetable oil
NOTE: I froze half of the shredded pork for a future meal because I had approximately 12 to 14 taquitos using just half of the mixture. You can make shredded pork tacos at another time, for a quick fix meal.

Steps:

  • Preheat oven to 275°F. How to roast your own whole peppers. Heat your broiler and move the rack to the highest position. Place poblano peppers onto a baking sheet and broil for approximately 5 minutes. You want to see a blackened and blistered skin. Turn the peppers over to roast on the other side. With tongs, place into a bowl and cover with plastic)-- or a paper bag for a few minutes. Very carefully, I hold the stem of the pepper and with my fingers (making sure not to burn myself) the scaled skin should peel right off. Once peeled, pull on the stem to remove it. Using a butter knife, gently scrape out the seeds. Note: You can skip the steps above, and buy a quality chili verde sauce for a quicker version. Wash pork butt and pat very dry. The dryer the meat, the better the sear! Lightly coat the pork with a 1 to 2 tablespoons of olive oil (or vegetable oil) and sprinkle the seasoning mix and pat into the pork. Set aside. Heat olive oil in a small Dutch oven over very high heat. Once it's "screaming" hot, add the seasoned pork roast and sear on all sides, about 3 minutes per side. Add the chicken broth, chopped garlic and fire-roasted poblano peppers (skins removed and sliced lengthwise (or canned whole green chiles, or jar of salsa verde). Cover with a lid and place in the oven for 2 hours then turn roast over. Cook for an additional 1 1/2 to 2 hours or until the meat shreds easily with a fork. Shred the entire roast and mix meat with the juices then let simmer in the oven for 10 to 15 more minutes. Note: After searing the pork, you can cook this in a slow cooker. Wrap 10 corn tortillas in damp paper towels for 1 to 2 minutes in the microwave to soften. In a skillet (I use non-stick) heat oil on medium high heat**. Place a bit of cheese in the center of the tortilla then top with a bit of shredded pork and roll. Depending on the size of your skillet, you can cook several at a time, as long as you don't overcrowd them. Note: You can prepare these a day ahead of time, cover with plastic and store in the fridge. To cook: Place, seam side down, in the skillet and cook until crispy and golden brown-- approximately 3 to 4 minutes. Turn to the other side until golden. Place on a heavy duty paper towel to absorb any excess oil. You can easily keep these warm in the oven on low heat. **You can opt to roll them into a baking pan. Spray a little oil on top, bake at 375ºF for 15 minutes, or until crispy or put them in a baking pan, spray with oil, then FREEZE. When frozen, put in a freezer Ziploc bag. Then pull out as many as you need and bake. Cilantro and Lime Sour Cream: Combine all ingredients and mix thoroughly.

SHREDDED PORK TAQUITOS



Shredded Pork Taquitos image

Watched Emeril Lagasse make these a couple of years ago on the Food Network and have been making them since. Recipe is as Emeril makes it but will add my 2 cents of changes I made.

Provided by podapo

Categories     Pork

Time 2h30m

Yield 48 Taquitos, 6 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
1 1/2 lbs pork shoulder, trimmed and cut into 2 inch cubes (I used pork tenderloin)
salt & pepper
1 cup chopped onion
2 tablespoons chopped garlic
1 cup chopped tomato, peeled and seeded (I like the plum tomatoes here, and I don't peel and seed)
4 cups beef stock
corn tortilla

Steps:

  • In a large saute pan, heat the olive oil.
  • Add the pork and season with salt and pepper.
  • Sear the pork until browned, about 2 minutes per side.
  • Add the onions and saute until softened, about 2 minutes.
  • Add the chopped garlic and tomatoes. Season with more salt and pepper.
  • Saute until fragrant, about 1 minute. Add the beef stock and bring the liquid to a boil.
  • Cover and reduce to a simmer. Simmer until pork is very tender, about 2 hours. (Depending upon cut of meat).
  • To make taquitos, find the best quality corn shells you can. I quickly heat mine on an oiled pan, both sides, then lay on a paper lined plate. Add pork in a line, roll as tightly as possible. I stick a toothpick in them to hold. I then deep fry for just a few minutes. All will have to be played with on an individual basis. I know they can also be baked but haven't tried that myself.

Nutrition Facts : Calories 339.4, Fat 25.4, SaturatedFat 7.9, Cholesterol 80.5, Sodium 598.2, Carbohydrate 4.9, Fiber 0.8, Sugar 2, Protein 22

SHREDDED PORK TAQUITOS



Shredded Pork Taquitos image

Taquitos are my very favorite Mexican food. This is a good recipe because it's so adaptable! The cook time varies, for some reason, so when they look done, take them out of the frying pan.

Provided by Wineaux

Categories     One Dish Meal

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

1 dozen corn tortilla
1 lb roast beef or 1 lb cooked chicken
1 cup cheese, shredded
1 (4 ounce) can green chilies
1/4 cup finely diced onion
1/4 teaspoon lemon pepper
1/2 garlic clove, minced

Steps:

  • Shred roast pork (or roast beef or chicken) with fork.
  • Add remaining ingredients (except tortillas) and mix together.
  • Dip tortillas in warmed oil to soften, then spread a large tablespoon of pork mixture in tortilla and roll up.
  • Secure with wooden pick and fry in oil.
  • Can be frozen.
  • To eat, dip in sour cream and avocado dip.

Nutrition Facts : Calories 322.3, Fat 14.8, SaturatedFat 6.2, Cholesterol 56.7, Sodium 237.6, Carbohydrate 25.6, Fiber 3.4, Sugar 1.7, Protein 22.2

CHEESY PULLED PORK TAQUITOS



Cheesy Pulled Pork Taquitos image

Fill your pulled pork taquitos with melted VELVEETA® for Cheesy Pulled Pork Taquitos that everyone at the dinner table is sure to love. These taquitos are made with boneless pork shoulder and a tasty red salsa.

Provided by My Food and Family

Categories     Home

Time 2h30m

Yield Makes 12 servings.

Number Of Ingredients 18

1 lb. boneless pork shoulder
1 Tbsp. vegetable oil
1 cup barbecue sauce
1/2 cup chicken broth
1/4 cup brown sugar
1 Tbsp. yellow mustard
1 Tbsp. Worcestershire sauce
1 large onion
2 cloves minced garlic
1-1/2 tsp. dried thyme leaves
1 chopped medium chili pepper
1 plum tomato
1 pinch salt
1 Tbsp. chopped fresh cilantro
1 Tbsp. red onion
1 tsp. lime juice
1 (4 oz.) VELVEETA Fresh Packs, cut into 1/2-in. cubes
12 corn tortillas

Steps:

  • Sear pork shoulder in oil in a Dutch oven. Add next 8 ingredients; cook, covered, on medium-low heat for 2 hours or until meat is tender.
  • Meanwhile, combine salsa ingredients; set aside.
  • Remove meat; shred. Add about 1/2 cup cooking sauce or enough to coat pork lightly.
  • Combine VELVEETA, salsa and barbeque pulled pork mixture; fill tortillas and roll tightly.
  • Fry filled tortillas in oiled pan, seam side down first. Roll in oil to crisp on all sides.
  • Bake 8-12 min. at 400ºF or until warmed through.
  • Serve with guacamole, cilantro and onion, if desired.

Nutrition Facts : Calories 210, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g

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