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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 12 |
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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. Ingredients:
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 |
sour cream, guacamole and additional salsa verde |
Directions:
1. 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.
2. Place 2 tablespoons filling over lower third of each tortilla. Roll up tightly. Secure with toothpicks. Repeat with remaining tortillas and filling.
3. Place taquitos on a greased baking sheet. Bake at 400° for 8 minutes. Cool completely. 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.
4. 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 sour cream, guacamole and additional salsa verde. Yield: 1 dozen.
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