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
- 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 (4 ounces) 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
- 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 15-in. x 10-in. x 1-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. Yield: 1 dozen.
Originally published as Pork Taquitos in Taste of Home Christmas Annual Annual 2011, p27
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
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