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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 4 |
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Recipe is as Emeril makes it but will add my 2 cents of changes I made. Ingredients:
2 tablespoons olive oil |
1 1/2 lbs pork shoulder, trimmed and cut into 2 inch cubes (i used pork tenderloin) |
salt & pepper |
1 cup chopped onion |
2 tablespoons chopped garlic |
1 cup chopped tomato, peeled and seeded (i like the plum tomatoes here, and i don't peel and seed) |
4 cups beef stock |
corn tortilla |
Directions:
1. In a large saute pan, heat the olive oil.
2. Add the pork and season with salt and pepper.
3. Sear the pork until browned, about 2 minutes per side.
4. Add the onions and saute until softened, about 2 minutes.
5. Add the chopped garlic and tomatoes. Season with more salt and pepper.
6. Saute until fragrant, about 1 minute. Add the beef stock and bring the liquid to a boil.
7. Cover and reduce to a simmer. Simmer until pork is very tender, about 2 hours. (Depending upon cut of meat).
8. 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.
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