10 -12 Mission® Corn Tortillas 1 1/2 Tbsp. Vegetable Oil 1/2 cup Onions diced 2-3 Serrano Chiles minced 1/2 lb. cooked Pork shredded 1 large Tomato peeled, seeded and chopped Guacamole for dipping Vegetable Oil
1. Saute onion in oil until soft. Stir in chilies and shredded pork, cook until meat is hot. Stir in tomato, cook 1 minute. 2. Brush tortillas lightly with vegetable oil. Heat in microwave or in oven. Place 1 tablespoon filling in a narrow strip 1 inch from the edge of each tortilla. Roll up tightly. Fasten in center with a wooden pick. 3. Pour oil 1/2 inch deep into a medium skillet. Oil must be hot enough for tacos to sizzle when you place them into the skillet. Fry several taquitos at a time until crisp. Drain on paper towels. Remove wooden picks. 4. Serve immediately with guacamole for dipping. Taquitos may be cut in half for easier dipping. 5. To freeze: refrigerate taquitos about 1 hour after frying. Wrap 10-12 taquitos in heavy foil or freezer wrap. Store in freezer and use within 2 months. 6. To serve frozen taquitos, remove from freezer, unwrap and place in a baking dish. Cover lightly with foil. Bake in preheated 350 degree F oven 20-30 minutes, or until heated through.
Enjoy this delicious pork taquitos with guacamole Mexican recipe!
Type of recipe: Appetizers
Preparation Time (min):
Cook Time (min):
Prep Tool: Oven
Pork Taquitos with Guacamole
5 Stars based on 1 Review(s)
Review for Pork Taquitos with Guacamole
February 8, 2011
Great recipe!! I made these for the Super Bowel, and my family ate them up! Thanks for the recipe!