Name: Pork Taquitos
Yield: 4 servings
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 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

Servings: 4 persons

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 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

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. Place taquitos on a greased
3
. Bake at 400u00b0 for 8 minutes.
4
Cool completely on a wire rack. Discard toothpicks. Place taquitos on a waxed paper-lined 15x10x1-in.
5
; freeze until firm. Transfer to a resealable plastic freezer bag. May be frozen for up to 3 months.
6
To use frozen taquitos: Arrange desired number of taquitos in a single layer on a greased
7
. Bake at 400u00b0 for 12-15 minutes or until golden brown. Serve with toppings.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Pork Taquitos

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