Mexican Taquitos
Ingredients
- 5 lb pork shoulder
- 5 guajillo peppers, steeped in hot water, stems removed, seeded
- 8 cloves of garlic, rough chop
- 1/2 onion, rough chop
- 1 cup of pineapple chunks
- salt and pepper
- Good corn tortillas
- Pork mixture, or use beef or chicken
- Sour Cream
- Guacamole
- Cooking Spray
Instructions
Let your peppers cook with the garlic in a small pot of water.
Once the water comes to a boil, cover, remove from the heat, and let the peppers soften for about 20 minutes.
Reserve about 1 cup of the water.
Add the peppers, garlic, onion, pineapple, salt and pepper, and about 3/4 cup of the water to a blender.
Pulse down until you have a nice marinade.
If you have a slow cooker, bust it out, and add your pork shoulder, and top with the marinade.
Let this cook down for about 6-9 hours until it falls apart.
Shred, and let it remain in the slow cooker until you are ready to make your taquitos.
Preheat your oven to 400 degrees.
Spray your baking sheet with cooking spray.
Start by warming your tortillas in the microwave, or skillet.
Warm them just until tender, then remove and cover them with a towel.
This will allow them to remain soft while you prepare the taquitos.
Next, lay a tortilla, flat on your plate, and add a heaping spoonful of the pork near the back edge of the tortilla, closest to you.
Roll into a tight log shape, and place seam side down onto the baking sheet.
Repeat for as many taquitos as you would like to prepare.
Remember, seam side down.
Spray the tops of the taquitos with more of the cooking spray.
Bake in the oven for 12-15 minutes, or until nice and golden brown.
Remove them from the oven, and plate.
Serve these with sour cream, your favorite salsa, or fresh guacamole.