Shredded Pork Taquitos
This is a low-budget meal, because the cut of pork is very inexpensive. The pork is braised in chicken stock, so it turns out very tender and flavorful. You can prepare the pork in a Dutch Oven, Slow cooker or even a pressure cooker. No matter which method you use, searing the pork adds more flavor to the finished product.
I store the shredded pork in the freezer, since this makes a lot. It's easily thawed for burritos, tacos or even empenadas. To see how I made this, please visit my foodblog at: http://foodiewife-kitchen.blogspot.com/2010/01/shredded-pork-taquitos-perfect-for.html
- 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
- 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.
Preparation time 15mins
Cooking time 255mins
Adapted from foodiewife-kitchen.blogspot.com
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.
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.
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