Shredded Pork Taquitos Recipe 45

SHREDDED PORK TAQUITOS

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.

PULLED PORK TAQUITOS WITH CHIPOTLE RANCH DRESSING RECIPE

Steps:

• Preheat oven to 425 degrees F. Spray a baking sheet with non-stick cooking spray.
• In a mixing bowl mix together cream cheese, sour cream, BBQ sauce and chili powder. Stir in pork. Add cheese and mix until combined.
• Warm tortillas according to package direction. Add heaping 1/4 c. pulled pork mixture to the middle of shell then roll up tightly. Place seem side down on baking pan. Repeat with all tortillas. I kept them covered with damp, warm towel so they were easy to work with.
• Brush top of tortillas with olive oil. Place in oven for 15-20 minutes or until golden brown on edges. You can broil them to up the crispy factor for a few minutes at the end!
• While taquitos are baking combine ranch dressing, chili powder, and lime juice together in small bowl. Place in refrigerator until taquitos are ready.

HOMEMADE TAQUITOS

Steps:

• For the Slow Cooker: Season roast with salt and pepper. Add chili powder, garlic, cumin, minced onion, beef broth and salsa. Cook on LOW for 7-8 hours or until meat is tender and shreds easily.
• Remove roast to a plate and shred the meat. Discard any large pieces of fat. Return to the pot to keep warm.
• For the Instant Pot: Season roast with salt and pepper. Cut it into four large pieces and place in instant pot. Add chili powder, garlic, cumin, minced onion, beef broth and salsa. Cook on manual/high pressure for 50 minutes. When timer beeps allow the pressure to naturally release before removing the lid (about 15-20 minutes).
• Remove roast to a plate and shred the meat. Discard any large pieces of fat. Return to the pot to keep warm.
• Assembly:
• If frying, add about 1 1/2 inches of oil to a large skillet and heat to medium-high.
• Drain beef and set aside. Heat a non-stick griddle over medium high heat. Cook tortillas for about 15 - 30 seconds on each side until soft and pliable. Remove tortillas to a plate covered with tinfoil to keep them warm and pliable.
• Spoon about 2 tablespoons of the meat mixture into a line at one end of a tortilla and tightly roll it up. Use a toothpick to secure it.
• Fried Taquitos:
• Your oil should be hot (the tortillas should sizzle immediately when you put them in).
• Fry the rolled tacos in small batches, for a few seconds on each side, rotating them as they cook, until they are golden and crispy on all sides. Place them on a paper towel lined plate.
• Baked Taquitos:
• Preheat oven to 425 degrees F. Spray the tops of the tacos with cooking spray , or brush them lightly with oil. Bake for 15-20 minutes or until the shells are crispy.
• Serve taquitos with guacamole, shredded cheese, salsa and sour cream.

PORK TAQUITOS

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.

SHREDDED PORK TAQUITOS RECIPE - (4.5/5)

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.

CHEESY PULLED PORK TAQUITOS

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.

SHREDDED PORK TAQUITOS

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.