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1
Preheat the fryer.
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2
Preheat the oven to 400 degrees F.
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3
In a large saute pan, heat 2 tablespoons of olive oil.
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4
Add the pork and season with salt and pepper.
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5
Sear the pork until browned, about 2 minutes per side.
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6
Add the onions and saute until softened, about 2 minutes.
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7
Add the 2 tablespoons of garlic and tomatoes.
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8
Season with salt and pepper.
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9
Saute until fragrant, about 1 minute.
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10
Add the beef stock and bring the liquid up to a boil.
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11
Cover and reduce to a simmer.
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12
Simmer until pork is very tender, about 1 1/2 to 2 hours.
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13
Remove the meat from pan, reserving the liquid separately, and cool.
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14
Once the meat has cooled enough to handle, shred the pork meat.
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15
Place the cooking liquid back on the stove and cook over medium heat until almost all of the liquid has evaporated.
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16
Remove from the heat and add the shredded meat.
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17
Season with salt and pepper.
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18
For the salsa, put the tomatillos, garlic, and peppers on a baking sheet.
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19
Drizzle the vegetables with the remaining olive oil.
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20
Season with salt and pepper.
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21
Roast the vegetables in the oven until browned and softened, about 15 to 20 minutes.
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22
Remove the vegetables from the oven and place the tomatillos in a food processor.
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23
Squeeze out the garlic cloves into the food processor.
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24
Peel, seed and dice the peppers.
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25
Place the peppers in the food processor.
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26
Add the onions, jalapenos, juice of 1 lemon and 1/2 a lime to the vegetables.
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27
Pulse until the mixture is fully incorporated but not pureed.
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28
Season the salsa with salt and pepper and set aside.
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29
In a mixing bowl, combine the avocados, remaining lemon juice, remaining lime juice, remaining 1 teaspoon of garlic, red onions and cilantro.
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30
Season the guacamole with salt and pepper.
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31
Spread a couple of tablespoons of the filling evenly in the center of each tortilla.
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32
Roll up each tortilla tightly and lay a couple of tortillas at a time in the hot oil.
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33
Fry the taquitos until golden brown, about 3 minutes.
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34
Remove the taquitos from the oil and drain on a paper-lined plate.
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35
Season the taquitos with salt and pepper.
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36
Continue frying until all the taquitos are fried.
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37
To assemble, spoon the queso onto the bottom of a large platter.
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38
Arrange the taquitos over the sauce.
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39
Spoon the salsa over the taquitos.
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40
Garnish with the guacamole.
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41
2 tablespoons butter
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42
1/2 cup minced onions
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43
Salt and pepper
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44
3 cups fresh corn kernels, about 6 ears
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45
1 tablespoon chopped garlic
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46
1 jalapeno, stemmed, seeded and chopped
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47
8 ounces goat cheese
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48
1/4 to 1/2 cup heavy cream
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49
In a saucepan, melt the butter and add the onions.
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50
Saute until softened, about 2 minutes.
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51
Season with salt and pepper.
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52
Add the corn, and cook until tender, about 10 to12 minutes.
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53
Stir in the garlic, jalapenos, cheese and cream.
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54
Cook, stirring, until melted, about 2 minutes.
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55
Season with salt and pepper.
