Pork Taquitos Recipes

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.

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.

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.

Steps:

• In a saucepan set over moderate heat oil until hot. Add onion, garlic and salt and pepper and cook mixture, stirring, until translucent. Add tomatoes, paste, broth, chiles, and sugar. Bring sauce to a boil and simmer, covered, for 15 minutes. tortillas. In a bowl combine the pork with enough of the sauce to lightly coat. Divide the filling among tortillas, top with the garnishes and roll up.
• Recommended Wine: Gruet Brut, New Mexico

Steps:

• Preheat the oven to 350 degrees F.
• For the meatballs: In a bowl, mix the pork, Flip-Sides, soy sauce, cilantro, shallots, egg, jalapeno, hot sauce, lemon zest, salt and pepper. Form the mixture into small meatballs, about 2 to 3 inches in diameter, and set aside.
• Heat the olive oil in a saute pan, and, working in batches, fry the meatballs until golden brown, 5 to 7 minutes. Finish them in the oven for another 10 minutes.
• While the meatballs are in the oven, make the vinaigrette: Whisk the lemon and lime juice with the mustard and agave. Add the fish sauce, fresh herbs and avocado. Whisk until the avocado breaks down just a bit and everything is incorporated.
• Pull the meatballs from the oven and serve on lettuce cups, garnished with the vinaigrette.

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.